Paniolo Cornbread (Hawaii) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time. Ingredients:
1/2 cup cornmeal |
1 1/2 cups cake flour |
2/3 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup melted butter |
1 1/4 cups coconut milk |
2 eggs |
1 (8 ounce) can crushed pineapple, drained |
Directions:
1. Preheat oven to 350°F.
2. Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
3. In a separate bowl whisk together melted butter, coconut milk, and eggs.
4. Combine wet and dry mixtures.
5. Stir in pineapple.
6. Pour into a lightly greased 9 cake pan.
7. Bake until firm and golden brown, about 35 minutes.
8. Cool in pan for 30 minutes.
9. Loosen edges of cornbread from pan.
10. Place serving plate on top of pan, and invert cornbread onto plate.
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