Taiyaki Cornbread Recipe

Prepare dry-wet mixture

In a medium bowl whisk together stoneground cornmeal, all-purpose flour, sugar, baking powder, and sea salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the egg until lightly beaten. Add whole milk, Greek yogurt, melted unsalted butter, and sesame butter (tahini). Whisk until smooth and the tahini is well incorporated.

Make the batter

Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined — the batter should be thick but pourable. If it seems too thick, add up to 1–2 tablespoons milk. Let the batter rest 5–10 minutes to hydrate the cornmeal.

Preheat and oil

Heat a taiyaki pan or two-sided fish-shaped mold over medium-low to medium heat. Brush both sides of the molds lightly with a little melted butter to prevent sticking and to encourage even browning.

Cook first side

When hot, spoon or pour about 2–3 tablespoons of batter into the center of the lower mold cavity (enough to cover the cavity base). Close the top and cook 1.5–2 minutes, checking after 90 seconds. The surface should set and edges start to brown.

Add filling and finish

Open the pan and brush a thin line (about 1 teaspoon) of sesame butter mixed with a little honey, or simply place about 1 teaspoon of sesame butter and 1/2 teaspoon honey in the center of the partially cooked batter. Spoon another 1–2 tablespoons of batter over the filling to seal. Close and cook another 1.5–2 minutes, flipping the entire mold once during cooking if your pan requires it, until both sides are golden brown and a toothpick inserted into the dough (not the filling) comes out clean.

Remove and rest

Transfer taiyaki cornbread to a wire rack and repeat with remaining batter. Re-grease molds between batches as needed. Total cook time per piece should be about 3–4 minutes.

Warm the remaining local honey slightly (10–15 seconds in a microwave or a small saucepan) so it’s easy to drizzle.

Brush each warm taiyaki lightly with melted butter, then drizzle with warm local honey to taste (about 1 teaspoon per piece). Sprinkle a few toasted sesame seeds on top if using.

Serve warm. Taiyaki cornbread is best the day it’s made; leftovers can be gently reheated in a 325°F (160°C) oven for 5–7 minutes to refresh.