Cornbread from Aloha Kitchen: Recipes from Hawai'i (page 74) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lumpia; Portuguese bean soup; Beef stew; Beef chili

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • steeno on November 10, 2022

    moist and delicious, not too crumbly, added some frozen corn and it is now my go to cornbread recipe

  • Rinshin on June 17, 2019

    A sweeter, light-textured variation of cornbread with minimal cornmeal flavor. I reduced the sugar to 1/3 cup, which provided a pleasant sweetness—any more would have been too much for our taste. The texture leans more toward corn cake than traditional cornbread due to the small amount of cornmeal relative to flour. Mine was done about 7 minutes before the specified baking time. I served it with BBQ pork ribs, baked beans, coleslaw, and sliced pineapple. I believe there’s a place for both a more robust, cornmeal-forward cornbread and a sweeter, lighter-textured version like this, depending on the meal.

  • Kinhawaii on June 15, 2019

    I enjoyed this too, kept well, some wanted it even sweeter & more buttery. I thought it was on the sweet side already in a good way.

  • BeckyLeJ on May 16, 2019

    So good! I like a sweet cornbread and this was perfect. Goes great with the chili.

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