PANIOLO CORNBREAD (HAWAII)
Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.
Provided by Chocolatl
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
- In a separate bowl whisk together melted butter, coconut milk, and eggs.
- Combine wet and dry mixtures.
- Stir in pineapple.
- Pour into a lightly greased 9" cake pan.
- Bake until firm and golden brown, about 35 minutes.
- Cool in pan for 30 minutes.
- Loosen edges of cornbread from pan.
- Place serving plate on top of pan, and invert cornbread onto plate.
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Nakabugo Halimah
[email protected]This is the best cornbread recipe I've ever tried. It's a keeper!
amado Garcia
[email protected]This cornbread is so good, I could eat it for breakfast, lunch, and dinner.
Damiene Labuschagne
[email protected]This cornbread is a family favorite. We make it for every holiday and special occasion.
Mohammed Khamlichi
[email protected]I love the versatility of this cornbread recipe. I've used it to make muffins, pancakes, and even waffles. It's always delicious.
Raneem Aldos
[email protected]This cornbread is the perfect side dish for a summer cookout. It's light and fluffy, and it goes great with grilled meats and vegetables.
eyerus abebe
[email protected]I'm not a big fan of cornbread, but this recipe is a game-changer. It's so moist and flavorful, I can't get enough of it.
Anin Naim
[email protected]I added some chopped green chiles to this cornbread and it was amazing! It gave it a little bit of a kick.
Jane Abooki
[email protected]This cornbread is delicious! I love the crispy edges and the moist center. It's the perfect comfort food.
Liscette Brown
[email protected]I've made this cornbread several times and it's always a hit. It's a great recipe to have on hand for potlucks and picnics.
Zayat Ullah
[email protected]This cornbread is so easy to make, even a beginner can do it. I highly recommend it.
Madhu Khatri
[email protected]I made this cornbread in a muffin tin and it worked perfectly. It's a great way to make individual servings.
Joy daniel
[email protected]I'm allergic to dairy, so I substituted the milk and butter for almond milk and vegan butter. It turned out just as good!
Natashia Melvin
[email protected]This recipe is a great way to use up leftover cornmeal. I always have some on hand, so it's nice to have a recipe that I can use it in.
Nazanin Hussaini
[email protected]I love the addition of cheese and peppers to this cornbread. It gives it a unique flavor that I really enjoy.
SHARMIN FEROZ
[email protected]This cornbread is the perfect side dish for any meal. It's hearty and filling, and it goes great with chili, soup, or stew.
Josim Ali
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
Koleosho Sherifat
[email protected]I've tried many cornbread recipes, but this one is by far the best. It's so easy to make and always turns out perfect. Thanks for sharing!
Amy Davidge
[email protected]This Paniolo cornbread was a hit at my party! It was moist and flavorful, and the cheese and peppers gave it a nice kick. I'll definitely be making this again.