Hawaiian ☆ Paniolo Cornbread

Hawaiian ☆ Paniolo Cornbread

Although Hawaiian cuisine is becoming famous, this one is still relatively unknown... I think it's the best cornbread. ☆ It's super moist and delicious ♪

Ingredients: 20 x 20 cm square pan

Yellow cornmeal
1/2 cup (90 g)
Plain flour
1 and 1/2 cups (210 g)
2/3 cup (130 g)
Baking powder
1 tablespoon
1/2 teaspoon
2 large
1/2 cup (110 g) (melted in the microwave)
Coconut milk
1 and 1/4 cup (300 ml)
Crushed pineapple
8 oz can (220 g) (drained)


1. Preheat the oven to 180℃ (350°F). Coat the pan with a thin layer of oil. Sift the flour and baking powder together.
2. In a medium bowl, combine the cornmeal, sugar, salt, sifted flour and baking powder, and mix.
3. Lightly beat the eggs in a separate bowl. Add the melted butter and coconut milk and whisk.
4. Add the mixture from Step 3 into the bowl from Step 2, and keep mixing with a whisk until combined.
5. Add the pineapples and mix again. Pour the batter into the pan and bake for 25 minutes in a 180℃ (350°F) oven until golden brown.
6. When it is done baking, take it out and let it cool for at least 30 minutes. Cut into desired sizes.
7. In Hawaii, they serve this with loads of butter and honey. You can also serve it as is -- it's like a cake and is very tasty ♪

Story Behind this Recipe

Paniolo in Hawaiian means "cowboy." My friend in Maui made me paniolo cornbread, and it was so good, I asked for the recipe immediately. I slightly simplified it and converted the measurement into grams so it can also be made easily in Japan.