- 3 cups white sugar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1 pinch ground cinnamon
- 1 pinch freshly grated nutmeg, or more to taste
- 1 (14 ounce) can coconut milk
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can water
- 1 (12 fluid ounce) can water
- 1/4 cup butter, melted
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
- Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.