Hawaiian ☆ Paniolo Cornbread

Name: Hawaiian ☆ Paniolo Cornbread
Yield: 8 servings
Cuisine: American
Ingredients: 90 grams Yellow cornmeal; 210 grams Plain flour; 130 grams Sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 2 large Egg; 110 grams Butter; 300 ml Coconut milk; 8 oz can Crushed pineapple

cookpad.japan @cookpad_jp

Paniolo in Hawaiian means "cowboy." My friend in Maui made me paniolo cornbread, and it was so good, I asked for the recipe immediately. I slightly simplified it and converted the measurement into grams so it can also be made easily in Japan.

If you are using thick coconut cream, use 240 ml coconut milk and 60 ml water. If you can't get crushed pineapple, while it may be a bit troublesome, finely chop up fresh pineapple instead. Adjust the baking time according to your oven (1 cup is equal to 240 ml). Recipe by ALOHA

cookpad.japan @cookpad_jp

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Ingredients

8 servings

90 gramsYellow cornmeal
210 gramsPlain flour
130 gramsSugar
1 tbspBaking powder
1/2 tspSalt
2 largeEgg
110 gramsButter
300 mlCoconut milk
8 ozcan Crushed pineapple

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Steps

1

Preheat the oven to 180℃ (350°F). Coat the pan with a thin layer of oil. Sift the flour and baking powder together.
2

In a medium bowl, combine the cornmeal, sugar, salt, sifted flour and baking powder, and mix.
3

Lightly beat the eggs in a separate bowl. Add the melted butter and coconut milk and whisk.
4

Add the mixture from Step 3 into the bowl from Step 2, and keep mixing with a whisk until combined.
5

Add the pineapples and mix again. Pour the batter into the pan and bake for 25 minutes in a 180℃ (350°F) oven until golden brown.
6

When it is done baking, take it out and let it cool for at least 30 minutes. Cut into desired sizes.
7

In Hawaii, they serve this with loads of butter and honey. You can also serve it as is -- it's like a cake and is very tasty ♪