Bibingka Cornbread Recipe

“Rice Cake” Cornbread

Sorry about the angle. We got too excited and took a bite.


  • 1 cup of rice flour
  • 1 cup of cornmeal
  • Pinch of salt
  • 3 eggs
  • 1 tablespoon of baking powder
  • 1 cup of confectioners sugar
  • 3 tablespoons of unsalted butter – Melted
  • 1 can of coconut milk
  • 1 can of cream style corn
Here are some of the ingredients I used.


  • Melted butter
  • Granulated sugar

Note: With a flat pan I made 32 small servings.
If you use an 8×8 pan you can make 12 larger servings

  1. Preheat oven to 350’F. Grease bottom and sides of an 8X8 inch baking pan. (I used a flatter large pan)
  2. In a medium bowl, whisk together rice flour, cornmeal, salt, and baking powder. *dry ingredients*
  3. In a separate large bowl, beat eggs (until fluffy), add sugar, and melted butter. Continue to whisk these ingredients until foamy. (I manually whisked. You can use a hand mixer or stand mixer) *egg mixture*
  4. Add half the dry ingredients, stir, add the remainder, and stir until completely mixed in, the batter should be thick a this point. (You can use a flat spatula for this step).
  5. Add coconut milk and the egg mixture, using your whisk, stir until completely incorporated.
  6. Finally, add the cream style corn, and mix!
  7. Pour the batter into the pan, even it out using a spatula, set the pan against the counter (give it a little shake!). You want the batter to be even.
  8. Bake! Keep in oven for 30 – 35 minutes or until browned. (Use a toothpick to check the center)
  9. Remove from the oven, let it rest for 2 minutes, brush the top of the cornbread with melted butter, sprinkle granulated sugar, and return to the oven for 3-5 minutes.
  10. Enjoy! Eat this yummy side dish with ribs (Pinoy style), any type of BBQ style entree, eat as dessert (I TOPPED IT WITH COOL WHIP — YOU WILL THANK ME), and honestly, It goes well with E V E R Y T H I N G.

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