Innie or Outie

Although the varieties of cheeses available to locals on Okinawa are limited, here is a different and tasty way of cooking cornbread.

Buttery Cake-Style Cornbread

1 1/4 cups flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup milk
1 egg (beaten)
1/4 cup butter (melted)
Grated cheese of your choice

Preheat oven to 250 degrees centigrade. Grease two 8 inch cake pans.

Combine flour, cornmeal, sugar, and baking powder in a mixing bowl. Stir in milk, butter, and egg until all ingredients are moist. Pour one-half of the batter into each pan. Place in the oven for about 7 minutes. Remove from the oven, turn oven off, and close the oven door.

Turn one cornbread upside down on a cooling rack. Sprinkle grated cheese on top of the upside down cornbread (similar to a thin layer of frosting). Replace the “frosted” cornbread in the baking pan. Place the other cornbread (right side up) on top of the “frosted” cornbread. Place back in the oven for approximately 10 – 15 minutes or until cheese has melted.

*NOTE: I make this recipe with parmesan cheese, but then I think that particular cheese goes well with just about everything!