Gochujang Scallion Cornbread With Honey Butter Glaze

Ingredients

For 9 servings

• •142 g cornmeal (5 ounces; 1 cup)
• •128 g all-purpose flour (4 1/2 ounces; 1 cup)
• •2 c. à café baking powder
• •1 /2 teaspoon baking soda
• •1 /4 teaspoon smoked paprika
• •1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• •67 g granulated sugar (about 2 1/4 ounces; 1/3 cup)
• •28 g unsalted butter (1 ounce; 2 tablespoons), melted and cooled slightly, plus more for greasing
• •1 /2 cup (120 ml) extra-virgin olive oil
• •1 c. à soupe (15 ml) honey
• •1 tasse (240 ml) whole milk
• •1 c. à soupe gochujang (about 1/2 ounce; 16 g)
• •2 large eggs
• •4 medium scallions, white and light green parts, finely chopped (1/2 cup)
• •28 g unsalted butter (1 ounce; 2 tablespoons)
• •1 c. à soupe (15 ml) honey
• •1 /2 teaspoon gochujang
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •Roasted white sesame seeds, for serving (optional)

Method

1. 1.Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line a 9-by-9-inch baking pan with two 9-inch wide strips of parchment paper so all sides are covered with a 1-inch overhang. Using softened butter, generously grease parchment; set aside.
2. 2.In a large mixing bowl, thoroughly whisk together cornmeal, flour, baking powder, baking soda, smoked paprika, and salt; set aside.
3. 3.In a small mixing bowl, thoroughly whisk together sugar, butter, olive oil, honey, milk, gochujang, and eggs.
4. 4.Whisk wet ingredients into dry ingredients until just combined. Using a flexible spatula, fold in chopped scallions.
5. 5.Scrape batter into prepared pan and bake until top is golden brown and a toothpick comes out clean, about 30 minutes. Let cool in baking pan until no longer hot, about 10 minutes.
6. 6.Lift parchment overhang to gently remove cornbread and place on a wire rack set within a 13-by-18-inch baking sheet.
7. 7.For the Glaze: In a small saucepan set over medium heat, combine butter, honey, gochujang, and salt, whisking until butter is melted and mixture is smooth, about 2 minutes. Pour over the top of warm cornbread, and, using a spatula or the back of a spoon, gently spread evenly across the surface, allowing excess glaze to drip off cornbread as needed. Garnish with toasted sesame seeds, if desired. Let cool to room temperature, 20 to 30 minutes.