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.