Malcolm Livingston II has quite the résumé — he’s been a part of the all-star teams at Noma and Ghetto Gastro — but now he’s making a name for himself by creating family-friendly recipes. 

The pastry chef and his daughter, Elli, teamed up to bake in our bakeware.


  • 400 g non-dairy butter
  • 900 g frozen yellow corn kernels
  • 165 g eggs
  • 250 g non-dairy buttermilk
  • 245 g all-purpose flour
  • 160 g cornmeal
  • 100 g maple sugar
  • 100 g raw honey
  • 10 g white miso paste
  • 4.5 g baking powder
  • 2.5 g baking soda
Cookware Used
Hot Dish
9 x 13-Inch Ceramic Casserole Dish
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Beyond Measure Duo
Glass Measuring Cup Set
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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Join Malcolm Livingston II and his daughter, Elli, as they bake golden honey buttermilk cornbread. This is a quick and easy recipe, perfect for making with kids. Bake and serve right in our Hot Dish. Malcolm’s tip: Eat when still warm out of the oven. 

  1. To make the corn purée, start by melting the butter, then add the corn, and cook the mixture until the butter is boiling and the corn starts to take on a golden color.
  2. Blend the mixture in a blender until smooth, then cool it down over an ice bath or in the fridge.

  3. Mix together the flour, baking powder, baking soda, maple sugar, raw honey, and white miso paste.
  4. In a separate bowl, mix the buttermilk with the cooled corn purée and the eggs, then add to the dry ingredients. Mix to combine.
  5. Pour the batter into the baking dish, cover with aluminum foil, and bake at 375 °F for 20 minutes. Remove the aluminum foil and continue to bake for an additional 20 to 25 minutes, or until the cornbread is done.
    Photos by Vincent Tullo. 

Photos by Vincent Tullo