Recipe: Tasty Cornbread with kimchi and cheddar

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I used meat for fondue, but if you've got the skills, you can thinly slice striploin. As your meat sits, slice cheddar so it covers the entire surface of your bread. Do this twice for both slices. You can cook Cornbread with kimchi and cheddar using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cornbread with kimchi and cheddar

1. Prepare of milk.
2. You need of butter.
3. Prepare of eggs.
4. You need of gochujang.
5. You need of flour.
6. It's of cornmeal (fine).
7. It's of sugar.
8. Prepare of salt.
9. It's of baking powder.
10. It's of kimchi (diced).
11. Prepare of grated cheddar cheese.

Add the gochujang-kimchi-brine mixture and gently stir to combine. Set the broiler to its highest setting and, when hot, place the baking dish close to the heat source. In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt. Mix in the buttermilk, eggs and melted butter.

Cornbread with kimchi and cheddar instructions

1. Preheat oven to 350 F if you're doing muffins or 375 if you're doing a big pan..
2. Melt butter, then whisk with eggs, milk, and gochujang. You can leave out the gochujang if you dont want the extra heat..
3. Combine flour, cornmeal, sugar, baking powder and salt.
4. Mix wet and dry ingredients. You should have a consistency like a thick pancake batter..
5. Stir in the diced kimchi..
6. Grease your pan, then pour in the batter..
7. Sprinkle the grated cheddar on top. Doesn't really matter how much you put so feel free to go crazy..
8. Bake for 25-30 minutes, and check with a toothpick if it comes out clean..

Stir in the corn kernels and cheese and scrape the batter into the prepared pan. Jalapeno and cheddar in corn bread muffins, may potentially be the best addition to any southern cooking: welcome to the very first baking recipe I've posted up on here. Jump to Recipe While I don't really consider corn bread muffins baking, on account of them being one of the side "appertifs" to possibly the greatest feast possible. This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.