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A golden-brown skillet cornbread topped with a dollop of whipped butter and sprinkled with sea salt, served in a black cast iron pan on a dark wooden surface.

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
Cook Time 30 minutes
Active Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Baking, Side Dish, Summer
Ingredients Equipment Method Notes

Ingredients
  

Cornbread
  • 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
Miso Honey Glaze
  • 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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