Cornbread Brown Butter Mochi

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.