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 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 it adds a burst of flavor 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.