Paniolo Cornbread (Hawaii)

"Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time."
 
Paniolo Cornbread (Hawaii) created by Baby Kato
Ready In:
45mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
  • In a separate bowl whisk together melted butter, coconut milk, and eggs.
  • Combine wet and dry mixtures.
  • Stir in pineapple.
  • Pour into a lightly greased 9" cake pan.
  • Bake until firm and golden brown, about 35 minutes.
  • Cool in pan for 30 minutes.
  • Loosen edges of cornbread from pan.
  • Place serving plate on top of pan, and invert cornbread onto plate.

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  1. Chris B.
    I just made this recipe. Absolutely amazing cornbread. 5 stars all day for the moist and flavorful dish.
     
  2. weekend cooker
    Can't argue with this.. flavorful, moist, sweet, and definately the addition of pineapple made this one FANTASTIC side dish for dinner tonight. Made with Hawaiian chicken tonight. Great Great recipe. Made for PRMR tag.
     
  3. magpie diner
    This is a great recipe, I wasn't quite sure what to expect since it's a pretty unusual combination. It is "cakey", but more like a coffee cake or banana bread than the sort you would ice. I was able to make it gluten free and vegan with a few subs (oil instead of butter, Ener-g egg replacer and Bob's Red Mill gluten free flour blend with some guar gum). I also made it in a bundt pan and it looks great! Made during ZWT7.
     
  4. Baby Kato
    Great recipe Chocolatl. I really enjoyed this sweet moist cornbread. Made exactly as written. It was a quick and easy to make recipe. I loved the subtle flavors of the cornmeal, coconut and pineapple in this treat. Perfect served warm,with honey and butter as recommended. Thanks for sharing a recipe that I will enjoy often. Made for Zwt7 for Witchin Kitchen.
     
  5. Baby Kato
    Paniolo Cornbread (Hawaii) Created by Baby Kato

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