Easy Filipino Royal Bibingka Cornbread Recipe

🧂 Ingredients

• 1 Cup Sweet Rice Flour

  Three Ladies Brand
• 1 cup Cornbread Mix

  like Jiffy
• 1 can Canned Coconut Milk

  14oz
• ½ Cup Condensed Milk
• ¼ Cup Melted Butter
• 3 Whole Eggs
• 2 Tablespoons Melted Butter
• 1 Cup Shredded Eden or Cheddar Cheese

Instructions

• 1 Prepare: Preheat your oven to 350°F. Spray a 12-cup muffin tin with coconut oil
  to prevent sticking.
• 2 Blend: Combine the sweet rice flour, cornbread mix, coconut milk, condensed
  milk, melted butter, and eggs in a blender. Blend for 2-3 minutes until the
  mixture is smooth. If you don’t have a blender, see notes for alternative mixing
  methods.
• 3 Bake: Pour the batter evenly into the muffin tin cups. Bake for 15 minutes at
  350°F.
• 4 Top and Finish: After 15 minutes, remove the muffin tin from the oven. Brush the
  tops of the bibingka with melted butter and sprinkle generously with shredded
  cheese. Return to the oven and bake for an additional 10 minutes.
• 5 Rest: Once the cheese is melted and the bibingka is golden brown, remove the
  muffin tin from the oven. Let the bibingka cool in the tin for 10 minutes. Run a
  small knife around the edges of each muffin to help release them.
• 6 Serve: For the best flavor and texture, let the Royal Bibingka cool to room
  temperature and fully set. Wait at least 1 hour before serving.

Nutrition Info