Cornbread Brown Butter Mochi

I've always chased the dream of making cornbread into a mochi since my days of going to Kracker Barrel. Their cornbread was my introduction to this legendary carb, which has had a vice grip on my cornbread craving since childhood. This cornbread mochi is a game of opposites. Sweet yet savory. Soft yet chewy. Flavors are layered one after the other, from the browning of butter for added nuttiness to the addition of miso for umami. Nothing will ever replace traditional cornbread, but this playful spin on it is my way of blending memories of midwest cornbread stops and the mochi's of my Asian aunties together.
At a glance
Yield
12 squares of mochiTime
1 hourIngredients
Cornbread batter
6 tablespoons salted butter
1 cup cornmeal
1 1/2 cups Mochiko flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon kosher salt
2 eggs
1 cup coconut milk
1 teaspoon vanilla
1 tablespoon miso
Whipped black sesame honey butter
10 tablespoon room temp butter
3 tablespoons honey
1 tablespoon ground black sesame seeds
Preparation
Make brown butter
Heat a small saucepan over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber, 3 to 5 minutes. Once it’s lightly browned, remove from the heat and transfer to a heatproof container to cool.
Make batter and bake
Preheat the oven to 425°F. Oil a 9-inch square baking pan or cake pan. In a large mixing bowl, whisk together cornmeal, mochiko flour, baking powder, baking soda, brown sugar, kosher salt, eggs, coconut milk, vanilla, and miso until becomes a smooth batter. Pour in the browned butter and continue to mix until incorporated. Pour the batter into the prepared pan.
Bake for 25 minutes, until the edges are crisp and the top is brown. You’ll know when it’s done if you stick a chopstick in it and it comes out clean. Cool on a wire rack for about 15-20 minutes, then cut cornbread mochi into squares.
Make whipped butter and serve
In a mixing bowl, use a hand mixer to beat room temperature butter until it's wispy and creamy. Add honey and black sesame, then continue to beat until incorporated. Place a generous dollop on a piece of cornbread and enjoy warm! Store the cornbread covered and enjoy within 3 days, or freeze it and reheat for another day.
1 Comment
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Cornbread batter
6 tablespoons salted butter
1 cup cornmeal
1 1/2 cups Mochiko flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon kosher salt
2 eggs
1 cup coconut milk
1 teaspoon vanilla
1 tablespoon miso
Whipped black sesame honey butter
10 tablespoon room temp butter
3 tablespoons honey
1 tablespoon ground black sesame seeds
Replies
my favorite thing i've eaten (and made) in so long. i don't typically bake but i couldn't help myself. 10/10 and make double so you don't have to share 😅
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