Cooking Tips for Perfect Cornbread Bibingka
To achieve the best texture in your cornbread bibingka, consider using a combination of cornmeal and all-purpose flour. This balance helps create a moist and tender base. When mixing your ingredients, avoid overmixing the batter. This can lead to a denser final product. Instead, mix until just combined. For the bibingka layer, using fresh coconut milk can elevate the flavor significantly. If fresh coconut is not available, canned coconut milk works well too, but opt for a full-fat variety for richness. For an extra touch, adding a pinch of salt can enhance the sweetness of the corn and coconut. Keep an eye on the baking time, as ovens can vary. Start checking around the 25-minute mark. The top should be lightly golden and a toothpick inserted into the center should come out clean. If the top browns too quickly, cover the dish loosely with aluminum foil to prevent burning while the center continues to cook.
Serving Suggestions and Variations
Cornbread bibingka is versatile and can be served in a variety of ways. For a traditional Filipino twist, drizzle some salted butter on top just before serving. A sprinkle of grated coconut or cheese can also add a delightful texture and flavor. This dish pairs well with sweet toppings like a bit of honey or maple syrup for those who enjoy a sweeter treat. For a savory version, consider adding jalapeños or cheese directly into the cornbread mix. This can create a delicious contrast with the sweetness of the bibingka. If you have leftovers, cornbread bibingka can be reheated in the oven or microwave. For storage, keep it in an airtight container in the fridge for up to three days. It also freezes well, so feel free to make a double batch and freeze some for later. Just wrap it tightly in plastic wrap before placing it in a freezer-safe container.
Frequently Asked Questions
What can I substitute for rice flour?
If you need a substitute for rice flour, you can try using a gluten-free all-purpose flour blend. Just keep in mind that the texture might change slightly, but it should still work well in the recipe.
How should I store leftover cornbread bibingka?
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat it in the oven or microwave when you’re ready to enjoy another slice.
Can I make cornbread bibingka ahead of time?
Making cornbread bibingka ahead of time is totally doable. Just bake it and let it cool completely, then wrap it tightly and store it in the fridge for a day or two before serving.
What are some good toppings for cornbread bibingka?
For toppings, a drizzle of melted butter on top adds a nice richness. You could also sprinkle some shredded coconut or even a scoop of ice cream if you’re feeling extra indulgent.
What common mistakes should I avoid?
One common mistake is overmixing the batter, which can make it dense. Another is not letting it cool before slicing, as it will be easier to cut and hold its shape when it’s a bit cooler.
Cornbread Bibingka
Ingredients
- 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 398ml can coconut milk
- 1 398 ml can cream style corn
Topping
- Melted unsalted butter
- Granulated sugar
Instructions
- Preheat oven to 350°F (160°C). Grease the bottom and sides of an 8X8 inch baking pan.
- In a bowl, whisk together rice flour, cornmeal, salt, and baking powder.
- In a separate bowl, beat eggs until fluffy. Add sugar and melted butter; continue whisking until foamy.
- Add dry ingredients and coconut milk to the egg mixture; mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix.
- Pour batter mixture into prepared pan. Bake for 30-40 minutes or until browned (a toothpick inserted in the center comes out clean).
- 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.
- Serve and enjoy!
Notes
Nutrition
So I’m excited to taste this but mine has taken at least 80 min and the tooth pick still doesn’t come out clean. Still gooey. And my oven is calibrated and has two thermometers. So the temp is correct.
Mine came out exactly the same. I used a Thai rice flour and mine at 45 minutes in still looks like complete soup. Can you please elaborate on which type of rice flour we should be using?
I got the 3 layers. Good taste but the bottom layer was dry. I experimented with replacing g the corn meal with cornbread mix. It came out good too, moist all the way to the bottom.
This is a great recipe! And I got all 3 layers ! Lol
Yay!
Can I use any kind of rice flour or does it need to be the glutinous rice flour? Like mochiko sweet rice flour or the Panama rice flour?
Hi! I have not used mochiko nor Panama rice flour in making cornbread bibingka so I cannot tell what would the end product look like.
Do the leftovers have to be refrigerated? Or can it be left out?
Hi Sharon,
I suggest storing leftovers in an airtight container at room temperature. It should be good up to 3 days. Take care!
Hi Liza, I made the the second time and doubled the recipe. I did one can of sweet corn and one package of shredded young coconut. I had to cook it a little long but it turned out delicious! Thank you for sharing!
You are welcome! Glad it turned out great. Stay safe and happy holidays!
Can I omit the creamed corn?
Hi Robbie,
Omitting the creamed corm will change the taste and texture of the finished product. You can omit the creamed corn if you like; adjust the baking time accordingly.
Thank you for a delicious recipe! I’ve made it once already. The flavor is great, but I also wasn’t able to achieve the 3 layers that appear in your picture. For step 3, I’m a little confused on the mixing method. It first says to beat the eggs, but once add the other. ingredients, it says to whisk the mixture. Would you be able to clarify this? Thank you so much!
Hi Regina,
In step 3, beat the eggs and then add the sugar and butter, and whisk until foamy. And then in step 4, add the dry ingredients from step 2 (rice flour, cornmeal,salt and baking powder) to the egg mixture and mix until incorporated. Hope these help!
I tried it for the first time then i made it again for the 2nd time. I thought it was great everyone liked it. Thank you.
That’s awesome!
Hello,
I was wondering if you ever tried making it with confectioners sugar?
No, I have not used confectioners sugar in making this recipe.
I made this today. But since I used 9×13 pan, I kind of added more of the listed ingredients, I think I had more rice flour than cornmeal.
But I was able to achieve the three layers and my husband said it was good. So thank you for the recipe.
Awesome!
Hello!!! I made this last week and my coworkers loved it!!! I also didn’t achieve the 3 layers but it was good hehe. I’m just wondering if the bottom layer is supposed to come out dry or moist? Mine was really dry ☹
Hi Diana,
Some people also said that they did not achieve the three layers. I don’t know what happenned but I am glad you were able try it. Take care and thanks for the feedback 🙂
Hi Liza,
I made your recipe today and it was delicious!!!
However, I wasn’t able to get the 3 different layers you were talking about. What did I do wrong?! Thanks!
Richele, Calgary, AB
Richele,
I don’t know what happened but I am glad you liked it!
Liza, it’s funny how things happen in life. Sitting here watching that same episode of triple D, I payed attention to the ingredients and how it looked when he put it in the oven. My thought was it looked very similar to recipe that a honduranian gave to my husband years back. I pulled out the recipe and it is the same recipe with a few differences. (Note to Jenn: this recipe uses cow’s milk. I believe I have used whole and 2%). This will be a good alternative for people like Jenn who have allergies. This recipe is named “Cornbread Custard”. I have not tried substituting organic sugar or other types of flour but it’s an inexpensive recipe to experiment with. I will try your recipe for sure.
2C sugar
1/2 C butter (salted or non salted) softened
3 large eggs
Cream these 3 ingredients in a large bowl
Add:
1C A P flour
1C yellow cornmeal
4C milk
3tsp baking powder
2tsp vanilla extract
pinch of salt
Mix thoroughly and pour into a 9 X 13 baking pan
Cook at 350 degrees 30 – 40 minutes until golden brown and a toothpick inserted comes out clean. Let cool completely before cutting. Have fun and enjoy!
Hi Diana,
Wow! That’s cool! Thanks for the recipe. I will definitely try yours. It looks so simple and easy. Take care and thanks again 🙂
Can I substitute heavy cream for the coconut milk? I’m allergic to coconut. If not, what would you recommend? Thanks so much!
Hi Jenn,
Here’s a link that tells you what to substitute for coconut milk in baked goods: http://www.godairyfree.org/news/substitute-for-coconut-milk-and-oil. Hope this helps.
This was yummy! I used Mochiko Sweet Rice Flour and it turned out great. My “layers” were not as distinct as yours but we still enjoyed it.
Thank you!
You’re welcome Grace! Glad you enjoyed it 🙂
So I have to use rice flour? Can I substitute with regular all purpose flour?
You can try using all purpose flour but the texture of the bibingka will turn out different. I am not sure how exactly it would be.
Ano po yung cornmeal? And where can I get it? Thank you!
Hi Lei Ann,
Here’s a good link on cornmeal: http://www.thekitchn.com/whats-the-difference-between-cornmeal-and-polenta-word-of-mouth-211404.
You can buy them at the baking section of any supermarket.
bibingka is one of my favorite especially when it is hot.
I’m so happy I found your recipe. Thank you so much for sharing. I’m so excited to try your recipe. When I was in the grocery, I was confused which one to grab to use for this baking adventure: glutinous rice flour, or the sweet rice flour. Is there just plain rice flour?
Liza, Calgary, AB Canada
Hi Liza,
Yes there is plain rice flour and I buy them from T&T supermarket. My 27 year old son lives in Calgary and I always enjoy my stay there whenever I go visit him. Calgary is a such a nice city 🙂
I love your blog, I don’t really read blogs but yours catches my attention, I love your photography as well, the colours and texture and the lighting. And by the way I’m from calgary as well. =). Have you tried doing this without cornmeal though?
Thank you for sharing this recipe. It turned out great!
You’re welcome Chrissie! Glad you liked it 🙂