This is another Sam Choy recipe from his divine “Polynesian Kitchen” – seems appropriate since TODAY is RELEASE DAY for GOD OF FYRE MOUNTAIN and it’s set on a fictitious South Pacific-esque island. Trying to warm up here in central WI b/c it’s -13 with a wc of -50 here. Schools are closed. I mentioned to my friends last week that I grew up w/cornbread being a staple in our household – we ate ours w/butter, bacon & applesauce. This is a whole new twist on it!
1½ c. cake flour
½ c. cornmeal
½ c. sugar
1 Tbsp. baking powder
½ tsp. salt
1¼ c. coconut milk
½ c. (1 stick) butter, melted
1 8-oz. can crushed pineapple, drained
Preheat oven to 350. Spray a 9×9-inch baking pan w/cooking spray & set aside. SIFT cornmeal, cake flour, baking powder, sugar & salt into medium mixing bowl. In a separate mixing bowl, whisk together eggs, melted butter & coconut milk. Combine wet and dry mixes together, THEN stir in the drained pineapple last. Pour into pan and bake for 30-35 minutes, until set firm (toothpick inserted into center comes out clean) and golden brown.
Cool for 30 minutes. Loosen edges, place serving plate over pan and invert cornbread onto plate. Serve warm with butter and honey.
Also check out these other recipes from my friends and fellow authors: