Miso Butter Cornbread
Buttermilk cornmeal batter with white miso paste, baked in a hot cast-iron skillet and brushed with miso butter. Preheat the skillet so the edges crisp.
White miso paste does the seasoning here. Red or barley miso is saltier and darker and will overpower the sugar, so stay with white. The skillet must be hot when the batter goes in: that is what sets the crust and keeps the edges crisp. Stop stirring once the flour disappears; a few lumps are fine, and a smooth batter bakes up tough. No cast-iron skillet? A 20 cm square metal pan works, heated in the oven the same way. Serve it warm next to chili, a stew or roast chicken.
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Ingredients
for 8Ticks stay put if you leave and come back.
Method
10 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 4 days
- Freezer
- Up to 2 months
- Room temperature
- Up to 2 days
Cool completely, then wrap tightly or keep in an airtight container. To freeze, wrap single wedges in plastic wrap and foil; thaw at room temperature and warm in a 160°C oven or a dry skillet until hot through.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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