Ulu-Kiawe Cornbread

ulu-kiawe cornbread

ulu-kiawe cornbread

I developed this ulu-kiawe cornbread recipe for my last Pupus With A Purpose  event to highlight ingredients that are both local and invasive to Hawaiʻi. To make a gluten-free cornbread (or any kind of gluten-free bread for that matter) takes a bit of tinkering. AP flour brings a lightness to breads and pastries that gluten-free flours can’t. To avoid creating a dry hockey puck I treated this bread like a cake. How do you create a super moist cake? You add fat.

So, in addition to high quality ulu and kiawe flours, and locally grown and milled cornmeal, I incorporate a good amount of coconut oil into this recipe. I also use a lower glycemic monkfruit sugar instead of refined sugar to make it even healthier.

Lastly, I bake this bread in a well seasoned cast iron dutch oven passed down from my aunt who used it for years before me. This helps steam the bread a bit while giving it a nice crust. Plus, everything tastes better coming out of a family heirloom.

This may be a difficult recipe to make if you don’t live on Oʻahu because the ingredients may be tough to source. But, if you are lucky enough to live here I invite you to please indulge.

Ulu-Kiawe Cornbread

Use organic, local ingredients whenever possible. 

Cuisine Gluten free
Keyword cornbread, cornmeal, gluten free, kiawe, ulu
Servings 16 servings

Ingredients

  • 2 cups cornmeal Counter Culture Organic Farms' 'Nalo Orange Cornmeal
  • 2 cups milk whole
  • 1 can creamed corn
  • 1.5 ounces kiawe flour Waiʻanae Gold
  • 5 ounces ulu flour Manaʻe Farm or Kahumana Farms brand
  • 1 Tbsp baking powder
  • 2 tsp sea salt
  • 3/4 cup monkfruit sugar
  • 2 each eggs
  • 1/2 cup coconut oil plus more for greasing your pan

Instructions

  1. Pre-heat oven 400 degrees.

  2. In a small bowl combine cornmeal, creamed corn and milk; let stand for 15 minutes. 

  3. Grease a cast iron pan with 1-2 tablespoons coconut oil and place in the  oven while it's pre-heating. 

  4. In a large bowl whisk together flours, baking powder, salt and monkfruit sugar. 

  5. Whisk in cornmeal mixture.

  6. In a separate bowl whisk together the eggs and coconut oil until well incorporated, and then whisk this into the rest of the cornbread batter. 

  7. Remove the cast iron pan from the oven, pour in the batter, level it out with a spatula and place back in the oven. Bake for 25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

  8. Let the bread cool in the cast iron pan for at least 30 minutes. Invert the pan on to a cutting board to remove the bread, continue to let it cool on the cutting board for another 30 minutes, and then slice into 16 pieces or as desired. 

  9. Serve with soft butter, honey and jam or all on its own. 

Summer vegetable cornbread

summer vegetable cornbread

summer vegetable cornbread

Loaded full of summer vegetables this is more like a meal than a bread. I use Hatch chiles from New Mexico (these guys only come around once a year in August) and local bay area okra and corn. Oh and did I mention it’s gluten free?

Bennies from eating seasonally:

  • Foods are at their highest level of taste and nutritional value.
  • Better for the environment. Reduces the number of miles the food has traveled before hitting your table.
  • The anticipation of waiting until things come into season keep your meals exciting.
  • More economical. For you and for the small local farm you are supporting.
  • It’s the way the cycle of nature intended. To eat foods that are cooling for your body during the summer and heartier and warming during in the winter.

 

Summer vegetable cornbread

**Use organic ingredients whenever possible
Servings 12 pieces

Ingredients

  • 10 each Hatch chiles , roasted, peeled, seeded & diced
  • 2 Tablespoons Grapeseed oil
  • 1 cup Yellow onion diced
  • 1 cup Okra de-stemmed, sliced
  • 2 ears Corn kernals
  • 1 clove Garlic minced
  • TT S&P
  • 2 cups Cornmeal
  • 3/4 teaspoon baking soda
  • 1 t Salt
  • 1 teaspoon S&S brand BBQ spice rub or smoked paprika
  • 1 3/4 cup Buttermilk
  • 2 Eggs
  • 3 Tablespoons raw honey
  • 2 Tablespoons Butter , melted (grassfed)
  • 2 cups Cheddar grated

Instructions

  1. Place a greased 9x13x3 baking dish in the oven and pre-heat it to 350 degrees.
  2. Saute onion in grapeseed oil on medium heat until soft. Add the okra, corn and garlic. Sauté a couple minutes more, season with s&p, drain off acquired liquid and set aside to cool.
  3. In a bowl combine cornmeal,
  4. S&S brand BBQ spice rub
  5. , baking soda & salt.
  6. In a separate bowl whisk together buttermilk, eggs and honey. Add the dry ingredients to the bowl and whisk until smooth. Fold in the melted butter, cheddar, vegetable mixture and chopped Hatch chiles.
  7. Remove the hot baking dish from the oven, pour in the batter spreading it out evenly with a spatula. Return to the oven and bake 30 minutes or until a toothpick comes out clean.
  8. Transfer baking dish to a cooling rack and cool completely before slicing.
  9. I like to garnish my bread with salsa and sour cream!

Recipe Notes

Need Hatch chiles?  Try this!
Need S&S brand BBQ spice rub?  Try this!
Need Butter? Try this!