COCONUT MILK CORNBREAD
Sometime, early this year I made this recipe! Originally, I called this recipe Cornbread Bibingka. Bibingka is a type of rice cake from the Philippines with coconut milk, typically baked in banana leaves. My parents are from the Philippines, but I was born in Newark, New Jersey; raised in Jersey City and moved to Texas when I was 11. I remember my mom making this rice cake, but in Houston it was very easy to find this at some of the Filipino restaurants or Asian grocery stores. Anyhow, my husband is from Arkansas and he loves cornbread, but the cornbread he grew up eating was not sweet at all. There are many variations of cornbread, sweet, spicy with jalepeno, or plain ol'cornbread. This recipe is inspired by my love for southern food and the flavors I grew up eating. But, I also watched an episode of triple "D" with Guy Fieri when he went to a Filipino BBQ restaurant in the Los Angeles area, and they served this up. Going back to the name of this dish, I'm not sure if its fair to call it Cornbread Bibingka since I'm not using rice flour or baking it in banana leaves. Here goes the recipe, it is so good! COCONUT MILK CORNBREAD Adapted from Nora Daza Makes 12 to 15 squares
1 cup all-purpose flour
1 cup cornmeal
3/4 cup granulated sugar
1/8 teaspoon salt
4 teaspoons baking powder
1 1/4 cup unsweetened or lite sweetened coconut milk
1/2 stick unsalted butter, melted
Preheat oven to 350 degrees.
Combine all dry ingredients in a bowl. Coconut milk is usually food in the ethnic section of your grocery store. Whisk together wet ingredients in a large bowl. Gradually add dry ingredients to the wet mixture. Pour batter into a greased 13x9 baking pan and bake for 25 mins. Optional: when done, sprinkle sugar on top.