Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a creative dish, cornbread with kimchi and cheddar. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Kimchi + Cornbread library of archives. Jalapeño Cheddar Cornbread with Sweet Honey Butter. This cornbread is the perfect side dish for all those soups and chilis this Fall season.
Cornbread with kimchi and cheddar is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Cornbread with kimchi and cheddar is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have cornbread with kimchi and cheddar using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cornbread with kimchi and cheddar:
- Take 1 cup milk
- Get 1/4 cup butter
- Get 2 eggs
- Get 1/4 tsp gochujang
- Make ready 1 cup flour
- Get 1 1/4 cup cornmeal (fine)
- Take 1/4 cup sugar
- Get 1 pinch salt
- Make ready 1 tbsp baking powder
- Make ready 1 cup kimchi (diced)
- Take grated cheddar cheese
For even more oomph, spread scallion butter on these tasty cornbread wedges. Homemade cornbread, baked in a cast iron skillet, full of great jalapeño cheddar flavor! Homemade cornbread, made in the best way… baked in a cast iron skillet with bacon drippings! This version is also full of jalapeños and cheddar, making it the perfect companion to a big bowl of chili!
Instructions to make Cornbread with kimchi and cheddar:
- Preheat oven to 350 F if you're doing muffins or 375 if you're doing a big pan.
- Melt butter, then whisk with eggs, milk, and gochujang. You can leave out the gochujang if you dont want the extra heat.
- Combine flour, cornmeal, sugar, baking powder and salt
- Mix wet and dry ingredients. You should have a consistency like a thick pancake batter.
- Stir in the diced kimchi.
- Grease your pan, then pour in the batter.
- Sprinkle the grated cheddar on top. Doesn't really matter how much you put so feel free to go crazy.
- Bake for 25-30 minutes, and check with a toothpick if it comes out clean.
Kimchi and Cornbread Expat Blog Details, Reviews & Rating in Expats Blog. An American expat family shares their adventures and life in South Korea. Read about all their loves, travels, experiences, photography, and more. Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend. Cheesy cornbread with jalapenos gives this traditional treat a spicy kick.
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