I have to have corn bread with my chili. One day, by accident, I ended up adding more butter than usual. It turned out quite yummy so I had to include the recipe in A Taste of Guam.
My 8 x 8 baking dishes were already in use so I baked part of the corn bread batter in mini loaf pans and the remaining batter in cupcake cups. With about 1/4 cup of batter per cupcake, the cupcakes took 18 minutes. I measured a generous 1 cup of batter into each mini loaf pan; the loaves needed about 21 minutes.
You may double the recipe, but do not bake the corn bread in a dish that is larger than 8 x 8 or the outsides will burn with the insides uncooked. Use multiple 12-mold cupcake pans, multiple 8 x 8 glass baking dishes or multiple mini loaf pans.
Return to A Taste of Guam
SATISFYING YOUR GUAM RECIPE CRAVINGS SINCE 2006.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
LOOKING for something on Paulaq.com? Enter your keyword in the search box below:
PURCHASE YOUR BOOKS TODAY
Here's Home | A Taste of Guam | Remember Guam | More Recipes | Romance Novels | Macaron Book | Visit Guam | Food History | Food Photos | The Big Green Egg | Contact Paula
© 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. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.