Writings on Guam and More
...luscious, buttery cornbread that's great with the ultimate chili recipe.


I had to have cornbread with my chili. One day, I ended up adding more butter than usual, by accident. It turned out quite yummy so I had to include the recipe in A Taste of Guam.

While baking cornbread for the picture above, I just finished baking cassava cake in both of my 8 x 8 glass baking dishes. Hence, I decided to bake part of the batter in mini loaf pans and part of the batter in cupcake cups; I put the loaves and cupcake pan in the oven at the same time.

The seven cupcakes took 18 minutes to bake so I pulled them out then placed the mini loaf pans in the center of the oven. I poured 1/4 cup of cornbread batter in each paper cupcake liner; spray the paper or foil liners lightly with pan spray.

The three loaves need about five more minutes, for a total of about 21 minutes. I measured 1 cup plus about 1 tbsp. of batter into each non-stick mini loaf pan sprayed with non-stick spray.

You may double the recipe, BUT DO NOT BAKE THE CORNBREAD IN A BIG BAKING DISH. If you double the recipe, use multiple 12-mold cupcake pans, multiple 8 x 8 glass baking dishes or multiple mini loaf pans.


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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.