Brown Butter Mochi Cornbread

Ingredients

• 4 oz (1 stick) unsalted butter
• 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 (12 oz) can evaporated milk
• 1/2 cup sour cream

Directions

• Brown the butter: In a saucepan, melt the butter over medium heat until it foams. When foaming, add the dry milk powder (if using). Keep cooking over medium heat, stirring, until the melted butter just turns a light amber brown, then turn off the heat (it will keep darkening from residual heat). Set aside to cool slightly.
• Heat the oven to 350F. Grease and line a 9×13" metal baking pan.
• In a large bowl, whisk together the mochiko, cornmeal, sugar, salt, and baking powder.
• Add the eggs, sour cream, and evaporated milk, whisking to combine.
• Whisk in the browned butter (it should have cooled slightly). Mix the batter well and pour into the prepared pan.
• Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean.

The 1/2 cup sour cream makes it more moist and bouncy; leave it out for a more typical cornbread texture. Store leftovers airtight at room temperature up to a week. From Kristen Morita on Instagram.