Corn Bread Bibingka Recipe


​Recipe posted: 9/29/18
​INGREDIENTS:
  • 1 cup rice flour
  • 1 cup yellow cornmeal
  • 1/8 tsp or 1 pinch salt
  • 1 tbsp baking powder
  • 3 large eggs, room temperature
  • 3/4 cup sugar
  • 3 tbsp unsalted butter, melted
  • 1 (13 oz/400ml) can coconut milk
  • 1 (14.75 oz / 418 g) can cream style corn
  • melted butter and sugar - to be used after baking
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​how it is being made

HOW TO PREPARE: ​
  • Preheat oven to 350°F.
  • Line pan with banana leaves (make them pliable by passing the banana leaf lightly into a low flame. Grease with oil.
  • If banana leaf is not available, grease the bottom and sides of an 8x8 inch baking pan.
  • In a bowl, whisk together rice flour, cornmeal, salt, and baking powder. Set aside.
  • In another bowl, beat eggs until fluffy. Add sugar and melted butter; continue whisking until foamy.
  • Add dry ingredients and coconut milk to the egg mixture.
  • Mix until all ingredients are thoroughly incorporated.  
  • Stir-in cream corn. 
  • Pour batter mixture into a pan lined with banana leaves (make them pliable by passing the banana leaf lightly into a low flame. Grease with oil.
  • If banana leaf is not available, grease the bottom and sides of an 8 x 8 inch baking pan. 
  • Bake for 30-45 minutes or until browned (a toothpick inserted in the center comes out clean).
  • Remove from oven, brush top with melted butter and sprinkle with sugar.  
  • Return pan to the oven and bake for another 10 minutes. 
  • Serve and enjoy!

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