Preheat your Ooni, aiming for around 230 to 260 °C (450 to 500 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

Measure out 190 grams of full fat milk. Add 15 grams of the milk to a small skillet along with 60 grams of butter. Melt the butter and milk over medium-low heat, stirring constantly for about 1 minute. You’re looking for a light amber colour and a nutty scent. Take it slow—you don’t want to burn it. Once you’ve browned the butter, remove the pan from the heat.

Tip: If you’re having trouble seeing the colour of the butter beneath the foam, give the pan a swirl. All those little brown flakes at the bottom are what we want.

In a small bowl, whisk together the browned butter, the remaining milk and the 180 grams buttermilk, followed by the egg.

Using a sharp knife, take your corn and cut the kernels off the cob. Place the corn in a small bowl. Measure out about 7 grams of flour and add this to the bowl, mixing with your hand. 

Tip: Mixing the corn with a bit of flour before adding it to the batter allows the kernels to mix evenly throughout the cornbread dough rather than sink to the bottom.

In a large bowl, whisk together the remaining flour, cornmeal, salt, sugar and baking powder. Make a small well in your dry ingredients and pour the wet ingredients into it. Starting from the centre and moving out, whisk until no dry patches remain. (Lumps are fine!) Gently fold in the corn.

Place your dry skillet into the oven to preheat for about 3 minutes. Wearing oven gloves, remove your skillet from the oven. Carefully pour a bit of neutral oil into the pan, just enough to coat the bottom. Add a pat of butter and carefully tilt the pan to spread it around. Pour in the batter, smooth out the top and place it into the oven.

Cook for 3 to 5 minutes or until one side is golden brown. Remove the pan, rotate 180 degrees and return it to the oven for another 3 to 5 minutes or until the top is evenly browned and the centre is firm and springy. You can also test the centre with a toothpick. It should come out clean or with a few crumbs but no batter. Turn off your oven.

Brown 120 grams of butter in a small saucepan over medium-low heat, using the same technique as above, about 1 minute. Transfer to a small bowl, add the miso paste and maple syrup and whisk to combine until fully incorporated. 

Fill the bottom of a larger bowl with ice and place the bowl with the maple butter mixture inside the larger bowl. Whisk the butter until it’s lighter in colour and no longer liquid but rather a soft, spreadable texture, about 2 to 4 minutes. 

Serve the cornbread straight from the skillet with a generous dollop of maple miso butter on top.