Wake up in the warmth of Caramelized Corn Bibingka, a sweet treat that mixes caramelized sugar that goes well with the rich coconut and cream-style corn. Perfect for people who love different tastes and want to try food from the Philippines!
Want more Filipino comfort food recipes? Test out my Putong Bigas (Steamed Rice Cake), Ube Buchi, Hot Cakes, and Vegan Binignit.
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What is Caramelized Corn Bibingka?
In Filipino culture, bibingka is a traditional dish that has a long history that dates back to the holidays, especially Christmas. In a clay pot, families would gather around and mix rice flour, sugar, oil, a teaspoon of salt, and the fragrant smell of coconut milk.
I modernized this recipe by adding cornmeal instead of only rice flour. I then used a cake pan instead of a clay pot to simplify preparation. It's delicious—the caramelization on top adds crunch to the creamy middle. It's no surprise that this dish has endured the test of time. Try it!
How to Make Corn Bibingka
Listed below are all the ingredients you will need:
- eggs
- egg yolk
- brown sugar
- rice flour
- yellow cornmeal
- salt
- baking powder
- baking soda
- coconut milk
- cream-style corn
- melted butter
- salted egg, sliced
- white sugar
Start by preheating your oven to 350 degrees Fahrenheit and greasing a baking pan. Meanwhile, in a mixing bowl, whisk together 3 eggs and 1 egg yolk with brown sugar until smooth.
Next, add rice flour, yellow cornmeal, salt, baking powder, and baking soda into the egg mixture. Ensure there are no lumps by mixing thoroughly:
Following that, pour in coconut milk, creamed corn, and melted butter. Blend until you achieve a smooth batter.
Pour the batter mixture into the prepared baking pan and bake in the preheated oven for 35 minutes:
Once done, sprinkle the top with white sugar. To achieve a golden, crispy layer, use a blowtorch for caramelization before serving:
Pair your caramelized cornmeal bibingka with a hot cup of coffee or grated cheese. The bibingka's unique tastes go well with these combinations. Enjoy!
Storage
- On the Counter: Store any leftovers in an airtight container at room temperature for up to two days.
- In the Fridge: For an extended shelf life, refrigerate the cornbread bibingka in an airtight container for a few additional days.
- In the Freezer: This Filipino rice cake can be frozen for longer storage. Ensure it's well-wrapped to maintain freshness. To thaw, transfer it to the fridge overnight.
Substituions
- Cream-Style Corn: If short on time, opt for store-bought cream-style corn for a quick and convenient substitute.
- Coconut Milk: Regular milk can be used as a substitute if you prefer a milder flavor.
- Gluten-Free Option: For a gluten-free version, swap the rice flour with a gluten-free flour blend.
Pro Tip
- Add a touch of vanilla extract to enhance the overall taste.
- Do not use any other corn except for the cream style version. This is what MAKES the recipe.
Frequently Asked Questions
Slightly sour galapong (ground fermented sticky rice), coconut milk, water, and sugar.
Cornbread being jiggly in the middle might indicate undercooking; ensure it bakes for the recommended time until a toothpick comes out clean from the center.
A blowtorch creates the signature crispy top, but if you don't have one, you can use your oven's broiler for a similar effect.
Bibingka Cornbread
Ingredients
- 3 eggs + 1 egg yolk
- 1 cup brown sugar
- 1½ cups rice flour
- ¾ cup yellow cornmeal
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups coconut milk
- 2 cups cream-style corn
- ½ cup melted butter
- 1 salted egg sliced
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a baking pan.
- Meanwhile, cream the eggs and the brown sugar in a bowl.
- Add the dry ingredients and start to mix.
- Followed by the wet ingredients and mix until no lumps are visible.
- Pour the mixture into the prepared baking pan.
- Bake in the oven for 35 minutes.
- Once done, remove and sprinkle with white sugar on top.
- Using a blowtorch, toast the top of the bibingka until the sugar have been caramelized before serving.
Watch The Recipe Video!
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