Mochi Cornbread Recipe
Deliciously soft and squishy Mochi Cornbread is what you get when you combine Hawaiian Butter Mochi and Cornbread! These have a hint of coconut and added complexity from the brown butter.
Servings: 12 mochi muffins
Equipment
Ingredients
- 4 oz unsalted butter 113 g, brown
- 2 large eggs
- 1 ¼ cup coconut milk 294 g
- ½ teaspoon pure vanilla extract
- ½ cup brown sugar 100 g
- 1 cup cornmeal 160 g
- 1 cup mochiko or sweet rice flour 149 g
- 1 ½ teaspoon baking powder 7 g
- ½ teaspoon kosher salt 3-4 g
- Extra melted butter for muffin pan
Instructions
- Brown the butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, remove from heat and set aside to cool down.4 oz unsalted butter
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Prepare the baking pan - Brush 12 muffin cups from a standard size muffin pan with melted butter.Extra melted butter for muffin pan
- Prepare the wet ingredients - Whisk together brown butter, eggs, coconut milk and vanilla extract in a medium mixing bowl until thoroughly combined. Add brown sugar and beat again until completely incorporated.2 large eggs, 1 ¼ cup coconut milk, ½ teaspoon pure vanilla extract, ½ cup brown sugar
- Add dry ingredients - Add cornmeal, sweet rice flour, baking powder and kosher salt to the wet ingredients. Mix until completely incorporated and smooth. This batter is gluten free so you don’t have to worry about overmixing.1 cup cornmeal, 1 cup mochiko or sweet rice flour, 1 ½ teaspoon baking powder, ½ teaspoon kosher salt
- Bake - Divide batter evenly in the prepared muffin pan and bake in the preheated oven for 18 minutes until a toothpick inserted into the center of the mochi cornbread comes out clean with just a few crumbs attached.
- Cool - Remove the cornbread from the oven and let cool completely on a wire rack. To remove them from the muffin pan, use a butter knife to loosen the sides and pop them up and out of the cup.
Notes
- Storage: You can store these mochi cornbread at room temperature for 1-2 days and in the fridge for up to a week. But they are best consumed immediately for the best texture. If stored too long, they can become moldy unless you freeze them.
- Reheating: It is the nature of butter mochi to harden if refrigerated. You can warm these up in the microwave for 20-30 seconds, covered with a damp towel or plastic wrap, to soften them. They’ll taste like freshly baked.
Nutrition
Serving: 79g | Calories: 265kcal
