Cornbread Bibingka Food

CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
• Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
• Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.

CORNBREAD BIBINGKA

Steps:

• Preheat oven to 350°F (160°C). Grease the bottom and sides of an 8X8 inch baking pan.
• In a bowl, whisk together rice flour, cornmeal, salt, and baking powder.
• In a separate bowl, beat eggs until fluffy. Add sugar and melted butter; continue whisking until foamy.
• Add dry ingredients and coconut milk to the egg mixture; mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix.
• Pour batter mixture into prepared pan. Bake for 30-40 minutes or until browned (a toothpick inserted in the center comes out clean).
• Remove from oven, brush top with melted butter and sprinkle with sugar. Return pan to the oven and bake for another 10 minutes. Let cool before cutting into squares.
• Serve and enjoy!

BIBINGKA

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.