Filipino-American Cornbread

Ingredients

While the original South African Mealie Bread is typically made with cornmeal, eggs, and milk, the Filipino-American Cornbread incorporates Filipino flavors and ingredients. It replaces regular milk with coconut milk for a creamy texture and adds cheddar cheese for a savory twist. Additionally, calamansi juice is used to provide a tangy kick, giving the cornbread a unique Filipino-American flair. We alse have the original recipe for Mealie Bread, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• 2 tablespoons calamansi juice (or substitute with lime juice) 2 tablespoons calamansi juice (or substitute with lime juice)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch square baking pan.
2. 2.
   In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and calamansi juice.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   Fold in the shredded cheddar cheese.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure an even consistency.
• Calamansi juice — If calamansi juice is not available, you can substitute it with an equal amount of lime juice for a similar tangy flavor.

Tips & Tricks

• For a sweeter version, you can increase the amount of sugar to 3/4 cup.
• Serve the cornbread warm with a pat of butter for an extra indulgent treat.
• Experiment with different types of cheese, such as Monterey Jack or Pepper Jack, to add a unique twist to the cornbread.
• If you prefer a spicier kick, add a finely chopped jalapeno pepper to the batter.
• Leftover cornbread can be toasted and enjoyed as a breakfast or snack.

Serving advice

Serve the Filipino-American Cornbread as a side dish with your favorite Filipino-American dishes, such as adobo or pancit. It can also be enjoyed on its own as a delicious snack or breakfast treat.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a serving platter. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color. Serve alongside your main dish or as part of a bread basket for a visually appealing presentation.