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Bibingka Cornbread Loaf

This Bibingka Cornbread Loaf is served with Salted Egg Butter. The perfect upgrade to regular Cornbread and plus it's gluten free!
Prep Time10 minutes
Cook Time55 minutes
Course: Bread
Cuisine: Filipino
Servings: 9 Slices
Author: Rezel Kealoha

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.