Kimchi Cornbread recipe - ingredients, nutrition and when to eat it
This cornbread is made with chopped kimchi and cheese folded into a cornmeal batter, then baked.
This cornbread is made with chopped kimchi and cheese folded into a cornmeal batter, then baked. The tangy, savory kimchi and rich cheese pair well with the tender, crumbly bread. Serve it warm as an easy side for lunch or dinner.
World cuisine · 35 minutes to cook
Tips: Squeeze a little liquid from the kimchi so the batter doesn’t get watery.
Tips: If the cornmeal is coarse, let the batter rest for about 5 minutes before baking to soften it a little.
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Ingredients (1 serving)
- Cornmeal — 50 g
- Napa cabbage kimchi — 40 g
- Cheese — 20 g
- Egg — 0.5 pc
- Milk — 40 ml
- Butter — 8 g
- Sugar — 1 tsp
- Baking powder — 2 g