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The ingredients needed to prepare Cornbread with kimchi and cheddar:
- You need 1 cup milk
- Get 1/4 cup butter
- Use 2 eggs
- You need 1/4 tsp gochujang
- Get 1 cup flour
- Get 1 1/4 cup cornmeal (fine)
- Provide 1/4 cup sugar
- Use 1 pinch salt
- Provide 1 tbsp baking powder
- You need 1 cup kimchi (diced)
- Take grated cheddar cheese
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.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt. In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Sweet Creamed Corn Casserole Sparkles And Yum. Mix well and pour into prepared dish.
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