Cornbread Brown Butter Mochi
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Make brown butter by browning the butter in a small saucepan until light amber, then transfer to a heatproof container to cool.
Preheat the oven to 425°F and oil a 9-inch square baking pan. Mix together cornmeal, Mochiko flour, baking powder, baking soda, brown sugar, kosher salt, eggs, coconut milk, vanilla, and miso to form a smooth batter. Add the cooled browned butter and mix. Pour the batter into the prepared pan and bake for 25 minutes.
Cool the cornbread mochi on a wire rack for 15-20 minutes, then cut into squares.
Make whipped black sesame honey butter by beating room temperature butter until wispy and creamy, then adding honey and black sesame seeds. Serve dolloped on top of warm cornbread squares.