Saturday, August 9, 2008

Cooking with Rum

Having just gotten back from a week in the Carribbean, I'm eager to try some new recipes that will hopefully mimic stuff I got to eat while I was there. Caribbean cooking is great because they use rum in everything. My three favorites were rum cornbread, honey rum beans, and rum cake. I'll be working on the cornbread first.
I found this recipe via Recipe Zaar for Rum Laced Caribbean Cornbread. I'll be trying it while I'm still out of school and reporting back.
1 1/2 cups milk
1/2 cup butter, melted and cooled
2 tablespoons rum or 1 1/2 teaspoons rum extract
2 eggs
2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
1/3 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
8 Inch Square Pan, greased
Oven at 400 degrees
  1. Combine butter, milk, eggs, and rum in a bowl. Whisk until combined.
  2. Add remaining ingredients, stir until moist.
  3. Spread in pan.
  4. Bake 40-45 minutes.

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