This Bibingka Cornbread Loaf is served with Salted Egg Butter. The perfect upgrade to regular Cornbread and plus it's gluten free!
Ahh, it's almost Thanksgiving and I am giving you Filipino versions of sides that you can make and bring for that big American feast.
This recipe is a blend of Bibingka and Cornbread, baked as a loaf so that you can cut slices and slather on some Itlog Na Maalat Butter. The loaf is lined with banana leaves so that it imparts that banana leaf flavor just like traditional bibingka.
Ingredients
Here are the ingredients you will need to make the Bibingka Cornbread Loaf.
Cornmeal - You are going to need 1 cup of ground cornmeal.
Coconut Cream - To make the Bibingka Cornbread that extra lush, it's best to use thick and creamy coconut cream.
Rice Flour - Use regular rice flour here and you are going to need 1 cup.
Baking Powder - This will make the cornbread nice and puffy. You will need 2 teaspoons.
Baking Soda - ½ teaspoon for even more lift.
Salt - Just a pinch.
Eggs - You will need two eggs at room temperature.
Melted Butter - ½ cup butter needs to be melted and fully cooled.
Honey - You will need ¼ cup of honey to use as sweetener.
Banana Leaves - This imparts the unique flavor that we will use to line the loaf tin.
Parmesan Cheese - Use the fresh grated powered looking version. You will need ¼ cup.
Step By Step Instructions On How To Make Bibingka Cornbread Loaf
First mix together the 1 cup of cornmeal and 1 can of coconut cream in a large bowl and let it sit for 10 minutes.
While the cornmeal is soaking prepare the dry ingredients. In a separate bowl mix together the 1 cup of rice flour, 2 teaspoons of baking soda, ½ teaspoon of baking powder and a pinch of salt. Whisk everything to combine.
Next pre-heat your oven to 350F and then spray a loaf pan with baking spray and line with clean banana leaves.
You can use multiple layers of leaves so that there are no gaps.
Once the loaf pan is lined brush the leaves with coconut oil.
Now we can work on the batter.
Add the 2 eggs, ½ cup of melted butter and ¼ cup of honey to the cornmeal coconut mixture.
Mix well with a whisk.
Now add in the dry ingredients.
Mix well again until fully combined.
Pour the Bibingka Cornbread Batter into the banana leaf lined loaf tin.
Even out the top and then place in the oven and bake for 50 minutes.
At the 50 minute mark take the Bibingka Cornbread out of the oven and sprinkle the parmesan cheese all over the top.
Bake in the oven for a further 5 minutes.
Take out of the oven and cool for 20 minutes.
After 20 minutes take the Bibingka Cornbread loaf out of the pan still with the banana leaves on. Leave to cool fully.
Make Itlog Na Maalat Butter
To acompany the Bibingka Cornbread Loaf we are now going to make Itlog Na Maalat Butter, or salted egg butter.
You are going to need ½ cup of soft butter and just half a frozen itlog na maalat. We will be grating it into the butter and it's easier to do that with the egg frozen.
Cut the frozen egg in half and scoop it out of a shell. Use a grater to grate into the butter that has been placed into a small bowl.
Mix well with a spoon until it's nice and creamy and combined.
Smooth out the top and grate the top with a bit more of the itlog na maalat.
How To Serve and Store Bibingka Cornbread Loaf
To serve place the Bibingka Cornbread on a cutting board and peel off the banana leaves of the sides.
Cut into thick slices and spread the Itlog Na Maalat butter all over.
Drizzle some honey on the top and enjoy.
I highly doubt you will have any leftovers, but if you do keep the banana leaves on the loaf and store in a cake dome on the counter for up to 2 days.
Any more than that, slice the loaf and wrap each slice in plastic wrap and freeze for up to 2 months.
To defrost leave the slice on the counter top to get to room temperature and toast for 5 minutes to get warm.
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Equipment
- Loaf Pan/Tin
- Banana Leaves for lining
Ingredients
Bibingka Cornbread
- 1 Cup Ground Cornmeal
- 1 Can Coconut Cream
- 1 Cup White Rice Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoons Baking Soda
- Pinch of Salt
- 2 Eggs
- ½ Cup Melted and Cooled Butter
- ¼ Cup Honey
- ¼ Cup Parmesan Cheese
Itlog Na Maalat Butter
- ½ Cup Softened Butter
- Half of Frozen Itlog Na Maalat
Instructions
Make Bibingka Cornbread
- Pre-Heat Oven to 350F.
- First mix together the 1 cup of cornmeal and 1 can of coconut cream in a large bowl and let it sit for 10 minutes.
- While the cornmeal is soaking prepare the dry ingredients. In a separate bowl mix together the 1 cup of rice flour, 2 teaspoons of baking soda, ½ teaspoon of baking powder and a pinch of salt. Whisk everything to combine.
- Spray a loaf pan with baking spray and line with clean banana leaves. You can use multiple layers of leaves so that there are no gaps. Once the loaf pan is lined brush the leaves with coconut oil.
- Add the 2 eggs, ½ cup of melted butter and ¼ cup of honey to the cornmeal coconut mixture. Mix well with a whisk.
- Add in the dry ingredients and mix will again.
- Pour the Bibingka Cornbread Batter into the banana leaf lined loaf tin.
- Even out the top and then place in the oven and bake for 50 minutes.
- At the 50 minute mark take the Bibingka Cornbread out of the oven and sprinkle the parmesan cheese all over the top.
- Bake in the oven for a further 5 minutes just until cheese has melted.
- Take out of the oven and cool for 20 minutes. After 20 minutes take the Bibingka Cornbread loaf out of the pan still with the banana leaves on. Leave to cool fully.
Make Itlog Na Maalat Butter
- You are going to need ½ cup of soft butter and just half a frozen itlog na maalat. We will be grating it into the butter and it's easier to do that with the egg frozen.
- Cut the frozen egg in half and scoop it out of a shell. Use a grater to grate into the butter that has been placed into a small bowl.
- Mix well with a spoon until it's nice and creamy and combined.
- Smooth out the top and grate the top with a bit more of the itlog na maalat.
How To Serve
- To serve place the Bibingka Cornbread on a cutting board and peel off the banana leaves of the sides.
- Cut into thick slices and spread the Itlog Na Maalat butter all over and drizzle of additional honey if you wish.
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