Name: Bibingka Cornbread Loaf
Prep time: 10 min
Cook time: 55 min
Ingredients: 1 Cup Ground Cornmeal; 1 Can Coconut Cream; 1 Cup White Rice Flour; 2 Teaspoons Baking Powder; 1/2 Teaspoons Baking Soda; Pinch of Salt; 2 Eggs; 1/2 Cup Melted and Cooled Butter; 1/4 Cup Honey; 1/4 Cup Parmesan Cheese; 1/2 Cup Softened Butter; Half of Frozen Itlog Na Maalat

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This Bibingka Cornbread Loaf is served with Salted Egg Butter. The perfect upgrade to regular Cornbread and plus it's gluten free!

Slice of Bibingka Cornbread loaf with a spread of itlog na maalat butter and honey.

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.

bag of cornmeal, jar of rice flour, 2 eggs, baking powder, can of coconut cream, jar of honey, stick of butter, jar of baking soda.

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.

Cornmeal mixed with coconut cream in a large bowl.

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.

cornmeal mixture with eggs, butter and honey.

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.

Fully mixed bibingka cornbread loaf batter.

Mix well again until fully combined.

pouring into banana leaf lined loaf tin.

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.

just out of the oven bibingka cornbread loaf.

After 20 minutes take the Bibingka Cornbread loaf out of the pan still with the banana leaves on. Leave to cool fully.

bibingka cornbread loaf cooling on wire rack.

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.

grated salted egg on top of soft butter.

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.

mixing salted egg and soft butter with a spoon.

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.

bibingka cornbread loaf on a cutting board.

Cut into thick slices and spread the Itlog Na Maalat butter all over.

sliced bibingka cornbread loaf with butter.

Drizzle some honey on the top and enjoy.

pouring honey on bibingka cornbread loaf.

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.

Bibingka Cornbread Loaf

Ingredients

Step By Step Instructions On How To Make Bibingka Cornbread Loaf

Make Itlog Na Maalat Butter

How To Serve and Store Bibingka Cornbread Loaf