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When your conventional oven is spoken for on Thanksgiving day, or when you’re just craving the comfort of buttery, savory-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...
Method
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.
Measure out 3/4 cup of whole milk. Add 1 tablespoon (15 grams) of the milk to a small skillet along with ¼ cup (60 grams) 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.
Note: If you’re having trouble seeing the color of the butter beneath the foam, give the pan a swirl. All those little brown flakes at the bottom are what we want. Remove the pan from the heat.
In a small bowl, whisk together the browned butter, the remaining milk and the ¾ cup (180 grams) buttermilk, followed by the egg.
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.
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 center and moving out, whisk until no dry patches remain. (Lumps are fine!) Gently fold in the corn.
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.
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 center is firm and springy. You can also test the center with a toothpick. It should come out clean or with a few crumbs but no batter. Turn off your oven.
For the miso maple butter:
Brown ½ cup (120 grams) 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.
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!
Serve the cornbread straight from the skillet with a generous dollop of maple miso butter on top.
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