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.
- 1 cup rice flour
- 1 cup yellow cornmeal
- Pinch of salt
- 1 tbsp baking powder
- 3 eggs
- 1 cup sugar
- 3 tbsp unsalted butter, melted
- 1 can coconut milk
- 1 can cream style corn
- Melted unsalted butter
- 1. Preheat oven to 350°F (160°C). Grease the bottom and sides of an 8X8 inch baking pan.
- 2. In a bowl, whisk together rice flour, cornmeal, salt, and baking powder.
- 3. In a separate bowl, beat eggs until fluffy. Add sugar and melted butter; continue whisking until foamy.
- 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. 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. 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. Serve and enjoy!
- Lining banana leaves to the bottom of the pan adds a nice subtle flavour and the authentic way to preparing bibingka. Great for serving!