Honey Mochi Cornbread
I’ve always loved cornbread, I think the fact that is seemed more like cake than a side dish was the big selling point. Anything I can lather with honey and butter will ultimately win my heart.
My favorite meals involve a big plate of cornbread in the middle of the table. And while it’s a great accompaniment to chili and stews, I also love just eating it all day long by itself.
This cornbread is a little different in that I use mochiko, really any excuse to add a mochi texture to anything is ideal in my book and it makes this dish gluten-free. I also add honey right into the batter but that won’t stop me from serving it with even more honey right out of the oven.
Do yourself a favor and add this recipe to your dinner table and soon you might find it making it’s way to your breakfast table and afternoon snack rotation.
Honey Mochi Cornbread
Ingredients:
1 cup mochiko
1 cup yellow cornmeal
2 teaspoons baking powder
pinch of salt
1/3 cup sugar
1-1/4 cup whole milk
1/3 cup vegetable oil
1 egg
3 tablespoons honey
1/2 teaspoon vanilla
Instructions:
Step 1: Preheat oven to 350 degrees.
Step 2: Prep a pie plate* with non-stick spray.
Step 3: In a bowl, whisk the mochiko, cornmeal, sugar, baking powder, and salt.
Step 4: Make a well in the center of the dry ingredients and stir the milk, oil, egg, honey, and vanilla until just combined. Pour into the prepped pan.
Step 5: Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
*You can also use an 8″x8″ baking pan.
This came out great – my family loved it!
This was delicious – I love cornbread and i love mochi!
Incredibly delicious and easy to make! The center came out super chewy and soft and the flavor was great