Mochi Cornbread

Name: Mochi Cornbread
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 120.00 g cornmeal; 180.00 g glutinous rice flour; 4.00 g baking powder; 100.00 g sugar; 5.00 g salt; 200.00 g milk; 2.00 ea eggs; 60.00 g butter

15 mins prepServes 8

A fusion of American cornbread and Japanese mochi, this Mochi Cornbread combines the texture of glutinous rice flour with the traditional taste of cornbread, resulting in a soft, chewy, and slightly sweet bread that's perfect as a snack or side dish.

8 servings

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Instructions

1. Preheat oven to 350 F/175 C.

2. Grease a 9x9 baking dish with butter.

3. Combine the cornmeal, rice flour, baking powder, sugar, and salt in a bowl.

4. In a separate bowl, combine the eggs, milk, and butter. Add to the dry ingredients.

5. Mix the batter until combined.

6. Pour the batter into the baking dish and bake in the oven for 25 minutes until golden brown.

7. Let cool for 10 minutes before cutting.

Mochi Cornbread

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