AREPA DE MAIZ DOMINICANA - DOMINICAN SWEET CORN & COCONUT BREAD
3 cups corn meal
3/4 cup sugar
3 cups whole milk
1 teaspoons salt
4 Tablespoons butter
1 can coconut milk or the milk of a fresh coconut (look under coconut milk)
Cinnamon, anise and nutmeg to taste
2 eggs, beaten
Preparation
Combine all ingredients (except eggs) in a saucepan. Stir constantly and cook until thick (like cream of wheat). Remove from heat and let cool for a while. Add eggs and mix well with a wooden spoon. (Or, you can beat the eggs and add a good big spoon amount of the batter into the eggs. Stir them well and then pour into the batter. You are trying to avoid cooking the eggs and ending up with scrambled eggs in the batter. Pour into a greased baking dish (bread pans, or any shape cake pan will do) and bake in 350°F. oven until golden (about 1 hour). Remove from oven and let cool. When it is completely cool, turn out on rack. This bread will harden more as it cools so you want to wait until it is cool. Slice and serve.