Wai`anae Gold Kiawe Corn Bread

Ingredients

1½ cup kiawe flour

1½ cup corn meal

1 cup mochiko flour

3 tsp double action baking powder

1 tsp salt

¼ cup brown sugar (to taste)

16 oz coconut milk

4-5 eggs

½ cup coconut oil

Mix dry ingredients, then add eggs and milk. Beat together until smooth, folding oil in last.

Grease a pan (9 x 9″ or 8 x 13″) or an iron skillet. Pour batter in. Bake at 425 degrees 20-25 minutes. Actually been using the toaster oven set at 400 degrees for 30-35 min. Check with a toothpick. Also have used box coconut cream and milk instead of the frozen coconut milk- all works, but best flavor is with the frozen waiu niu. Just tried replacing 2 eggs with 2 small ripe mashed bananas – was ‘ono! Could use riper bananas and decrease the brown sugar. This bread is just sweet enough to eat plain! As you become accustomed to the taste of kiawe try increasing the quantity in the recipe. Yummmm :]  Just took out the mochiko flour and been using 2 cups each corn and kiawe flour.  Also reduced the oil to 4 tbsp. All `ono!

 cornbread