Filled with fresh corn and a hint of coconut, these coconut cornbread mochi muffins have the texture of both the classic cornbread and the chewiness of mochi. It’s slightly sweet and so delicious and perfect for serving as an appetizer or as dessert at the dinner table.
½ cup unsalted butter, melted
1/3 cup honey
2 tablespoons brown sugar
1 large egg, beaten
1 cup coconut milk
1 cup corn meal
1 cup mochiko flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup corn kernels, canned or frozen
Honey butter for serving
Preheat the oven to 425F. Prepare the muffin tins by greasing each one with vegetable oil or melted butter.
Next, add melted butter, honey, brown sugar, egg, and coconut milk into the same bowl. Whisk until all the ingredients are well incorporated. Set aside for now.
In a different large bowl, whisk together cornmeal, mochiko flour, baking powder, baking soda, and salt together until incorporated. The mochiko flour is sweet rice flour and is used to make desserts like mochi. Using this in the cornbread creates a soft and chewy texture on the inside of the cornbread.
Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, being careful not to overmix.
Spoon the batter into the muffin tin.
Bake the coconut cornbread mochi muffins for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread mochi muffins. If the toothpick comes out clean, the cornbread mochi muffins are done.
Allow the cornbread mochi muffins to cool for a few minutes before removing from the muffin tins.
Serve the coconut cornbread mochi muffins warm with honey butter.
- Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.
- To reheat the cornbread mochi muffins, bake them at 350F for about 10-15 minutes until warmed through and the top is crusty and caramelized.