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.
Use organic, local ingredients whenever possible.
- 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
Pre-heat oven 400 degrees.
In a small bowl combine cornmeal, creamed corn and milk; let stand for 15 minutes.
Grease a cast iron pan with 1-2 tablespoons coconut oil and place in the oven while it's pre-heating.
In a large bowl whisk together flours, baking powder, salt and monkfruit sugar.
Whisk in cornmeal mixture.
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.
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.
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.
Serve with soft butter, honey and jam or all on its own.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.