Mochi Cornbread (Easy and Gluten-Free!)
This mochi cornbread is just like your traditional cornbread but with glutinous rice flour for a dense texture and bouncy bite. It's super easy and naturally gluten-free!
Equipment
- 9x13" metal baking pan
Ingredients
- 4 oz unsalted butter 1 stick
- 1 tbsp dry milk powder optional
- 8 oz mochiko about 1 3/4 cups
- 8 oz yellow cornmeal about 1 1/2 cups
- 7 oz sugar 1 cup
- 1 tbsp baking powder
- 2 tsp kosher salt
- 2 large eggs
- 1 12oz can evaporated milk
Instructions
- Brown your butter: In a saucepan, melt butter over medium heat until it begins to foam.
- When butter is foaming, add dry milk powder, if using.
- Stir your butter and continue cooking over medium heat until melted butter just begins to turn a light amber brown. Turn off the stove. Butter will continue to darken in color due to residual heat. Set aside while you prepare the rest of your ingredients.
- Preheat oven to 350 degrees and grease and line a 9x13" metal baking pan.
- In a large bowl, whisk mochiko, cornmeal, sugar, salt, and baking powder.
- Add eggs and evaporated milk, whisking to combine.
- Lastly, add in the browned butter, which should have cooled slightly by this time.
- Mix batter well and pour into prepared baking tin.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- You can store leftovers in an airtight container at room temperature for up to a week.
Notes
- For ingredient substitutions please see the suggestions in the blog post above!
- If you want a more fluffy, bouncy texture like butter mochi or mochi cake, I recommend adding a half cup of sour cream or plain yogurt.