Bibingka Cornbread

Bibingka Cornbread

Combined a favorite Filipino food with a favorite American food. Everyone should make this!

Bibingka Cornbread

Recipe by Felice TakamatsuCourse: food, filipino food, sidesCuisine: Filipino AmericanDifficulty: Easy


Prep time


Cooking time




  • 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

  • Topping
  • Melted unsalted butter

  • Granulated sugar


  • 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 40-45 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!

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