What speaks to your soul?
For me, it’s music, art, a good book, belly-aching laughter and conversation with a good friend, nature, and a satisfying bite out of something delicious and home-made.

Growing up, food played such an elemental and significant part of our lives.  Many of my memories growing up revolved around the kitchen – the sights, the smells, the taste.  

When I watched an episode of Diners, Drive-in’s and Dives featuring a filipino restaurant called The Park’s Finest in Los Angeles showcasing their famous cornbread bibingka, I made it a mission to find out how to make it at home.  

A fusion of a yummy Filipino holiday favourite dessert of coconut rice cake, Bibingka, and a tasty Southern delight, Cornbread? Oh. My. Goodness.  If this recipe doesn’t speak to my soul, I don’t know what will.  Comfort/Soul food at it’s finest.

Moist and slightly gummy yet perfectly crumbly with a perfect symphony of rice flour, cornbread flour, coconut and creamed corn.  I just need some really food fried chicken (have you tried the filipino garlic fried chicken yet? That will be another post someday!), collard greens and perhaps a few skewers of filipino barbecue (check out this recipe here) and I would be in foodie heaven.  Although a bite out of this is pretty close enough. 

Cornbread Bibingka
Yields 12
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 cup rice flour
  2. 1 cup yellow cornmeal
  3. Pinch of salt
  4. 1 tbsp baking powder
  5. 3 eggs
  6. 1 cup sugar
  7. 3 tbsp unsalted butter, melted
  8. 1 can coconut milk
  9. 1 can cream style corn
  1. Melted unsalted butter
  2. Sugar
  1. 1. Preheat oven to 350°F (160°C). Grease the bottom and sides of an 8X8 inch baking pan.
  2. 2. In a bowl, whisk together rice flour, cornmeal, salt, and baking powder.
  3. 3. In a separate bowl, beat eggs until fluffy. Add sugar and melted butter; continue whisking until foamy.
  4. 4. Add dry ingredients and coconut milk to the egg mixture; mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix.
  5. 5. Pour batter mixture into prepared pan. Bake for 40-50 minutes or until slightly browned (a toothpick inserted in the center comes out clean).
  6. 6. 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.
  7. 7. Serve and enjoy!
  1. Lining banana leaves to the bottom of the pan adds a nice subtle flavour and the authentic way to preparing bibingka. Great for serving!
Adapted from Salu-Salo
Adapted from Salu-Salo
CAC http://carolaucourant.com/

3 comments on “Soulfood: Cornbread Bibingka #Recipe”

  1. I actually made cornbread yesterday and thought I had found the perfect recipe . But this one looks even better !! Will definitely try !!

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