This fluffy gluten-free cornbread is topped with a layer of thinly sliced squash that's tossed in a rich miso-honey caramel and baked to golden perfection. The end result is the perfect side dish that is really a two-birds-one-stone solution for your next holiday menu where you might typically have two separate dishes. Plus, all of the cooking is done in one pan, leaving you with more precious oven space and less cleanup.
For the Cornbread Batter
- 4 tablespoons unsalted butter
- 1 cup sour cream, room temperature
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon honey
- 2 1/ 2 cups cornmeal
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/ 4 teaspoon black pepper
- 1 cup frozen corn, thawed
- 2 tablespoons chopped sage
- 1 tablespoon chopped rosemary
For the Miso-Caramel Squash
- 1 medium delicata or acorn squash (about 1.5 pounds), de-seeded and sliced into 1/4" thick halfmoons
- Kosher salt, to taste
- 1/ 4 cup granulated sugar
- 1/ 4 cup honey
- 2 tablespoons water
- 2 tablespoons gluten-free miso
- 3 tablespoons unsalted butter, cubed
- 2 tablespoons heavy cream
Make the Cornbread Batter
Preheat oven to 350F degrees.
Brown butter in a 10" cast-iron or nonstick pan over high heat until golden brown and fragrant, about 5 minutes. Let cool slightly.
Whisk sour cream, buttermilk, egg, and honey in a medium bowl.
Whisk cornmeal, baking powder, baking soda, salt, and black pepper in a medium bowl. Fold cornmeal mixture into buttermilk mixture until no dry patches remain. Stir in corn and chopped herbs, then stir in browned butter and set aside.
Return pan to medium heat (no need to wipe it out). Add sliced squash and season with salt to taste. Cook until slightly softened, about 5 minutes. Set squash aside in a bowl.
Wipe out pan, then return to medium heat. Add sugar, honey, and water and cook until thick and syrupy, about 5 minutes. Add miso, butter, and heavy cream, stirring constantly to break up miso and prevent scalding.
Remove pan from heat and add squash to miso caramel, stirring to coat. Arrange squash in an even layer (it doesn't have to be perfect), then top with cornbread batter and smooth to cover squash evenly.
Place pan on a baking sheet to catch any potential spills, then bake for 30 minutes, rotating pan halfway through, until a toothpick inserted into the center comes out clean.
Loosen sides of cornbread from pan, then allow to cool for about 20 minutes. Loosen sides again, then place a large plate on top of the pan. Carefully invert to flip cornbread onto plate. Allow to cool for 10 more minutes, then slice and serve.