EASY CORNBREAD BIBINGKA

Cornbread and Bibingka combined is the best! I remember few years ago, I saw this on tv when one of the tv shows here in LA featured the famous Cornbread Bibingka by a Filipino chef. He has a restaurant in LA and everyone was crazy about it.
In 2018, I thought of making it and shared my video on YouTube. I found the recipe from Salo-Salo but I adjusted the sugar on the recipe. 
Since my video is already out of date, I decided to recreate it today. Just minor revisions on salt and butter but everything is the same.  So easy to make!

Why did I say easy?
It's a simple combination of wet and dry ingredients. Combine the dry ingredients then in another bowl. combine eggs, sugar and butter. Add the dry ingredients and coconut milk then stir-in the corn. Transfer into prepared pan and bake. 
Is banana leaf required? 
I highly suggest to get one if you can. Anything baked in banana leaf imparts a mild, sweet aroma and earthy flavor. If it's not possible at all to get the leaf, you can just line your pan with a parchment paper or just brush the pan with oil or butter. 

How's the texture? 
After baking, the cornmeal will settle at the bottom so the base texture is like eating cornbread, bibingka in the middle then the cream corn floats on top. If you notice on the photos posted here, you'll see 3 layers. 
This Cornbread Bibingka is best eaten warm. You can refrigerate any leftover the next day and store in airtight container. You can warm them up by baking again at 350F for 5-10 minutes or just warm it up in the microwave. 
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Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 
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cornbread bibingka

Ingredients:

• 1 cup rice flour
• 1 cup yellow cornmeal​
• 1/4 tsp salt
• 1 tbsp baking powder
• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 (13.5oz/400ml) can coconut milk
• 1 (14.75 oz / 418 g) can cream style corn
• melted butter and sugar for topping

​VIDEO TUTORIAL:

Procedure:

• Preheat oven to 350°F.
• Line an 8x8 baking pan with banana leaves (make them pliable by passing the banana leaf lightly into a low flame. If banana leaf is not available, grease the bottom and sides of the baking pan with butter.
• 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 the dry ingredients and coconut milk to the egg mixture. Mix until all ingredients are thoroughly incorporated.  Stir-in cream corn then pour batter mixture into the prepared pan.
• Bake in a preheated oven for 40-45 minutes or until top starts to brown. 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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