Gochujang Scallion Cornbread With Honey Butter Glaze

Name: Gochujang Scallion Cornbread With Honey Butter Glaze
Ingredients: 142 g cornmeal (5 ounces; 1 cup); 128 g all-purpose flour (4 1/2 ounces; 1 cup); 2 teaspoons 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 tablespoon (15 ml) honey; 1 cup (240 ml) whole milk; 1 tablespoon 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); 1/2 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)