Paniolo Cornbread
Recipe: #19307
May 26, 2015
Categories: Breads, Coconut, Pineapple, Pacific Rim, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"A paniolo is a Hawaiian cowboy. Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (143 g)
- Calories 392
- Total Fat - 22.6 g
- Saturated Fat - 15.8 g
- Cholesterol - 82.6 mg
- Sodium - 411.9 mg
- Total Carbohydrate - 45.1 g
- Dietary Fiber - 4.2 g
- Sugars - 21 g
- Protein - 6.5 g
- Calcium - 156.3 mg
- Iron - 2.2 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
Step 3
In a separate bowl whisk together melted butter, coconut milk, and eggs.
Step 4
Combine wet and dry mixtures.
Step 5
Stir in pineapple.
Step 6
Pour into a lightly greased 9" cake pan.
Step 7
Bake until firm and golden brown, about 35 minutes.
Step 8
Cool in pan for 30 minutes.
Step 9
Loosen edges of cornbread from pan.
Step 10
Place serving plate on top of pan, and invert cornbread onto plate.
Tips
No special items needed.
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