Wednesday, March 23, 2011

Paniolo Cornbread

This is Hawaii's way to make cornbread. I love this recipe.
It is one of my favorites in Seven Years of Plenty Book.
Paniolo Cornbread

½ cup cornmeal
1⅓ cups flour
⅔ cup sugar
1 T. baking powder
½ tsp. salt
½ cup butter, melted
1 14 oz. can coconut milk
2 eggs
1 20 oz. can crushed pineapple

Sift together dry ingredients. Combine butter, coconut milk and eggs. Mix well.
Combine wet and dry ingredients. Gently fold in pineapple.

Bake at 350° in a greased 9x13 inch pan, for 35 minutes or until golden brown.
Cool for 30 minutes in the pan. Serve warm with honey butter or whipped cream.

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