Gwen's Paniolo Cornbread
Ingredients: Metric Units
1/2 c yellow cornmeal
1 1/2 c. cake flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) butter, melted
1 1/4 c. coconut milk
2 eggs
1 8oz. can crushed pineapple, drained
1 1/2 c. cake flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) butter, melted
1 1/4 c. coconut milk
2 eggs
1 8oz. can crushed pineapple, drained
Directions:
Preheat oven to 350°F. Spray 8"x8" square pan with nonstick spray. In a medium bowl, Sift together cornmeal, flour, sugar, baking powder, and salt.
In a medium bowl, whisk together butter, coconut milk, and eggs. Gradually add wet ingredients to dry. When mixture is combined, add pineapple.
Pour into prepared pan. Bake 35 minutes at 350°F, or until firm and golden brown.
Serve with honey and butter.
Adapted from Sam Choy's Polynesian Kitchen
.
Featured at Year of the Rooster Chinese New Year 2005. Mouthwateringly moist!
How to substitute all purpose flour for cake flour:
For every 1/2 c. measured out, put 1 Tbsp. back into the container.
In a medium bowl, whisk together butter, coconut milk, and eggs. Gradually add wet ingredients to dry. When mixture is combined, add pineapple.
Pour into prepared pan. Bake 35 minutes at 350°F, or until firm and golden brown.
Serve with honey and butter.
Adapted from Sam Choy's Polynesian Kitchen
.
Featured at Year of the Rooster Chinese New Year 2005. Mouthwateringly moist!
How to substitute all purpose flour for cake flour:
For every 1/2 c. measured out, put 1 Tbsp. back into the container.
Submitted by Gretchen Grant
Contributed on: Wednesday January 25th, 2006 and modified on Friday February 17th, 2006
Contributed on: Wednesday January 25th, 2006 and modified on Friday February 17th, 2006