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!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Brown your butter: In a saucepan, melt butter over medium heat until it begins to foam.
- 2
When butter is foaming, add dry milk powder, if using.
- 3
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.
- 4
Preheat oven to 350 degrees and grease and line a 9x13" metal baking pan.
- 5
In a large bowl, whisk mochiko, cornmeal, sugar, salt, and baking powder.
- 6
Add eggs and evaporated milk, whisking to combine.
- 7
Lastly, add in the browned butter, which should have cooled slightly by this time.
- 8
Mix batter well and pour into prepared baking tin.
- 9
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- 10
You can store leftovers in an airtight container at room temperature for up to a week.