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Cornbread with kimchi and cheddar
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Chef :
ArethaEatsCornbread with kimchi and cheddar
Okay, so I followed a recipe to make homemade kimchi, but it was too salty (didn't rinse oops), and I'm doubting its safety. Therefore, I thought I'd incorporate it into baking! Kind of like replacing the jalapenos with something more fun.
Ingredient
Food ration :
12 servings
1 cup
milk
1/4 cup
butter
2
eggs
1/4 tsp
gochujang
1 cup
flour
1 1/4 cup
cornmeal (fine)
1/4 cup
sugar
1 pinch
salt
1 tbsp
baking powder
1 cup
kimchi (diced)
Cooking instructions
* Step 1
Preheat oven to 350 F if you're doing muffins or 375 if you're doing a big pan.
* Step 2
Melt butter, then whisk with eggs, milk, and gochujang. You can leave out the gochujang if you dont want the extra heat.
* Step 3
Combine flour, cornmeal, sugar, baking powder and salt
* Step 4
Mix wet and dry ingredients. You should have a consistency like a thick pancake batter.
* Step 5
Stir in the diced kimchi.
* Step 6
Grease your pan, then pour in the batter.
* Step 7
Sprinkle the grated cheddar on top. Doesn't really matter how much you put so feel free to go crazy.
* Step 8
Bake for 25-30 minutes, and check with a toothpick if it comes out clean.
Note: if there is a photo you can click to enlarge it
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