Numbing Miso Skillet Cornbread
You really thought cornbread couldn't get any better — but here we are with another fire recipe from Dorcas Lin (@miracletoneslover). Made fresh in the oven, elevated with a light tingle and umami-rich miso butter.
½ cup yellow cornmeal
¼ cup flour
⅓ cup buttermilk
2 tsp baking powder
1 tsp salt
4.5 tbsp butter, room temperature
2 tsp red miso paste
1 tsp Fly by Jing Tribute Pepper Oil
1 tbsp maple syrup
½ canned corn kernels, drained
Preheat the oven to 375F.
Mix cornmeal, flour, baking powder, and salt together.
Add egg, buttermilk, maple syrup and corn kernels to the dry ingredients and mix well. The mixture should be similar to pancake batter. If it’s too dry, add a few splashes of milk.
Heat a small 6” skillet on the stove on low medium heat.
Melt 1.5 tbsp butter on skillet and use a spatula to butter the pan generously.
Pour the excess liquid into the cornbread batter and stir in corn kernels.
Pour the mixture back into the warm skillet and place it in the oven.
In the meantime, combine remaining 3 tbsp of butter and red miso paste and mix with a fork until smooth.
After 15 min, check on cornbread and use toothpick to check on the batter. It should come out clean.
Plate your miso butter and mix in the Tribute Pepper Oil.
For extra tingle, once the cornbread skillet is slightly cool,
brush a layer of tribute oil on the top of the cornbread.