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KIAWE CORNBREAD

Recipe Courtesy of Ed Morita, Executive Pastry Chef Na Hoaloha Ekolu

Photography by Jana Dillon

Makes 12-16 servings

INGREDIENTS

1 ½ cups of shortening

1 ½ cups sugar

3 cups of whole milk

12 large eggs

5 7/8 cups bread flour

1 ½ teaspoons of baking powder

1 cup of cornmeal

1 cup Kiawe flour

1 ½ cups of brown butter

METHOD

  1. Cook brown butter and set aside to cool while mixing the rest of the recipe.
  2. Cream together shortening and sugar.
  3. Whisk together eggs and milk.
  4. Combine sifted baking powder, bread flour, cornmeal and kiawe flour in a bowl with a whisk.
  5. Alternate adding wet and dry ingredients to the mixing bowl.
  6. Add brown butter, and mix on low speed until batter is smooth and homogenous.
    Store in the cooler until needed.
  7. Bake in a large dutch oven at 325°F oven for 50 minutes or until an inserted skewer comes out clean.
  8. Serve with guava butter or honey butter