Skillet Brown Butter Cornbread with Miso Maple Butter
When your conventional oven is spoken for on Thanksgiving day, or when you’re just craving the comfort of buttery, savoury-sweet cornbread, you can turn to your Ooni. Our brown butter cornbread with miso maple butter is crispy around the edges, moist in the middle, ready in a few minutes and wonderful on its own or as a side dish.
Cornbread is a dish some could debate about for hours—Southern or Northern style, yellow or white cornmeal, with buttermilk or without, and on and on. Consider this recipe cornbread agnostic. It’s simply good. It has a touch of sweetness from fresh corn and a pinch of sugar, a warm, umami undertone from brown butter, and a sweet and salty finish of miso maple butter. (Miso, a fermented paste from Japan made with soybeans and koji—a type of mold—has been around for millennia, and adds a burst of flavour to any dish.) You can use coarse-ground cornmeal for a more rustic texture or fine ground for a cakier feel. Either way, this recipe is a winner for those on any side of the cornbread fence.
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Method
Note
When choosing miso, we recommend going for white or yellow. These lighter misos are fermented for a shorter time than darker misos, such as red, and offer a milder flavour that can add a salty umami kick without being too overpowering.
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1
For the cornbread:
Preheat your Ooni, aiming for around 450 to 500 °F (230 to 260 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
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2
Measure out 190 grams (¾ cup) of whole milk. Add 1 tablespoon (15 grams) of the milk to a small skillet along with 60 grams (¼ cup) of butter. Melt the butter and milk over medium-low heat, stirring constantly for about 1 minute. You’re looking for a light amber color and a nutty scent. Take it slow—you don’t want to burn it. Once you’ve browned the butter, remove the pan from the heat.
Tip: If you’re having trouble seeing the colour of the butter beneath the foam, give the pan a swirl. All those little brown flakes at the bottom are what we want.
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3
In a small bowl, whisk together the browned butter, the remaining milk and the 180 grams (¾ cup) buttermilk, followed by the egg.
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4
Using a sharp knife, take your corn and cut the kernels off the cob. Place the corn in a small bowl. Measure out about 1 tablespoon (7 grams) of flour and add this to the bowl, mixing with your hand.
Tip: Mixing the corn with a bit of flour before adding it to the batter allows the kernels to mix evenly throughout the cornbread dough rather than sink to the bottom.
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5
In a large bowl, whisk together the remaining flour, cornmeal, salt, sugar and baking powder. Make a small well in your dry ingredients and pour the wet ingredients into it. Starting from the centre and moving out, whisk until no dry patches remain. (Lumps are fine!) Gently fold in the corn.
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6
Place your dry skillet into the oven to preheat for about 3 minutes. Wearing oven gloves, remove your skillet from the oven. Carefully pour a bit of neutral oil into the pan, just enough to coat the bottom. Add a pat of butter and carefully tilt the pan to spread it around. Pour in the batter, smooth out the top and place it into the oven.
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7
Cook for 3 to 5 minutes or until one side is golden brown. Remove the pan, rotate 180 degrees and return it to the oven for another 3 to 5 minutes or until the top is evenly browned and the centre is firm and springy. You can also test the centre with a toothpick. It should come out clean or with a few crumbs but no batter. Turn off your oven.
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8
For the miso maple butter:
Brown 120 grams (½ cup) of butter in a small saucepan over medium-low heat, using the same technique as above, about 1 minute. Transfer to a small bowl, add the miso paste and maple syrup and whisk to combine until fully incorporated.
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9
Fill the bottom of a larger bowl with ice and place the bowl with the maple butter mixture inside the larger bowl. Whisk the butter until it’s lighter in color and no longer liquid but rather a soft, spreadable texture, about 2 to 4 minutes. You’re going to feel so chef-y doing this!
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10
Serve the cornbread straight from the skillet with a generous dollop of maple miso butter on top.
- For the cornbread:
- 190 grams (¾ cup) whole milk
- 60 grams (¼ cup) unsalted butter, plus more for the pan
- 180 grams (¾ cup) low-fat buttermilk
- 1 egg
- 1 ear of uncooked fresh corn, or 80 grams (½ cup) frozen corn, thawed and drained
- 120 grams (1 cup) all-purpose flour, plus more for coating the corn kernels
- 150 grams (1 cup) yellow cornmeal (any grind will work)
- 1 teaspoon (5 grams) kosher salt
- 1 tablespoon (10 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- Neutral oil, such as grapeseed (vegetable, canola, or safflower also works) for coating the pan
- For the miso maple butter:
- 120 grams (½ cup) unsalted butter
- 1 tablespoon (15 grams) white or yellow miso paste
- 60 grams (¼ cup) maple syrup
- 1 bowl ice
$70.00
$50.00
