Fresh Corn “Cornbread” with Miso Honey Glaze

A spoonbread-style cornbread made entirely from fresh corn - browned butter builds depth, the center stays custardy, and miso honey glaze adds sweet-salty richness. It's soft, fragrant, and endlessly spoonable.

Why You'll Love Fresh Corn "Cornbread" with Miso Honey Glaze

Caramelized, creamy, and slightly sweet. The miso honey butter brings balance and umami, and the edges form a golden crust that shatters under your knife. It's nostalgic comfort with refined depth.

Tips and Tricks

• Scrape the cobs for corn milk - it adds sweetness and body.
• Blend just until textured to keep a few pops of corn.
• Preheating the skillet ensures crisp edges.
• Use cultured butter for an extra nutty finish.

Variations

• Add diced jalapeño for heat.
• Fold in grated cheddar for a savory version.
• Swap honey for maple syrup for autumn flavor.

Substitutions

• All-purpose flour → 1:1 gluten-free blend (custardy, slightly softer).
• Buttermilk → whole milk + 1 teaspoon lemon juice (let sit 5 minutes).
• White miso → yellow miso for deeper umami.

Best served with

• Grilled peaches or figs.
• Roast chicken or barbecue ribs.
• A crisp white wine or cold beer.

How to Store Leftovers

Store in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. Reheat slices in a 300 °F oven until warm and buttered.

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Fresh Corn "Cornbread" with Miso Honey Glaze

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A spoonbread-style cornbread made entirely from fresh corn. Browned butter builds depth, the center stays custardy, and miso honey glaze adds sweet-salty richness. It's soft, fragrant, and endlessly spoonable.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Active Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Baking, Side Dish, Summer

Calories: 204

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 tablespoon unsalted butter
• 4 large ears fresh corn
• ½ cup all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• ¾ cup buttermilk
• 2 tablespoon honey
• 4 tablespoon unsalted butter
• 1 tablespoon white miso paste
• 2 tablespoon honey
• flaky salt

Equipment

• 10-inch cast iron skillet
• Blender or food processor
• Small sauté pan
• Mixing Bowls
• Whisk
• Spatula

Method

 

Brown the Butter

1. In a small saucepan, melt 6 tablespoon butter over medium heat. Swirl the pan as it sizzles and browns, then transfer to a bowl to cool.

Cook the Corn

1. Cut kernels from 4 ears (about 3 cups) and scrape cobs to extract the corn milk.
2. Sauté corn in 1 tablespoon of the brown butter over medium-high heat until just golden, 3-4 minutes. Let cool slightly.

Blend the Batter

1. In a blender or food processor, combine sautéed corn, corn milk, eggs, buttermilk, honey, and remaining brown butter. Blend until smooth but still textured. Small bits of corn should remain.
2. Pour into a mixing bowl and fold in flour, baking powder, baking soda, and salt. Do not overmix.

Preheat the Skillet

1. Place cast iron skillet in the oven and preheat to 425 °F (218 °C).

Bake the Cornbread

1. Carefully remove the hot skillet, grease lightly, and pour in the batter. It should sizzle.
2. Bake 20-25 minutes until puffed and deeply golden, with the center just set. Let cool 10 minutes before slicing.

Miso Honey Glaze

1. Whip softened butter with miso and honey until smooth. Spread over warm cornbread and finish with flaky salt.

Nutrition

Serving: 8slicesCalories: 204kcalCarbohydrates: 16gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 510mgPotassium: 53mgFiber: 0.3gSugar: 10gVitamin A: 476IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg

Notes

Storage: cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm gently before serving to bring back the custardy center.

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