Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, cornbread with kimchi and cheddar. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cornbread with kimchi and cheddar is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cornbread with kimchi and cheddar is something that I have loved my entire life.

Holiday Cookie Swap Collaboration with Ellen's Homemade Delights No mix needed to make these savory cornbread muffins, made with cornmeal, sour cream, chopped corn, and Cheddar cheese. Reviews for: Photos of Cornbread Muffins with Cheddar Cheese.

To begin with this recipe, we have to prepare a few ingredients. You can have cornbread with kimchi and cheddar using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cornbread with kimchi and cheddar:

1. Make ready 1 cup milk
2. Make ready 1/4 cup butter
3. Make ready 2 eggs
4. Get 1/4 tsp gochujang
5. Get 1 cup flour
6. Take 1 1/4 cup cornmeal (fine)
7. Make ready 1/4 cup sugar
8. Prepare 1 pinch salt
9. Prepare 1 tbsp baking powder
10. Make ready 1 cup kimchi (diced)
11. Get grated cheddar cheese

I was hesitant at first adding the corn kernels to this cornbread, but it actually turned out really good. I also really like the garlicky flavors and the roasted red pepper flakes. Mexican-style corn and shredded Cheddar cheese up the flavor ante on this classic Southern comfort food. For even more oomph, spread scallion butter on these tasty cornbread wedges.

Steps to make Cornbread with kimchi and cheddar:

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.

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! Serve this cheddar cornbread recipe with chili or ribs. The whole corn kernels and jalapenos make the bread's texture way more interesting.

So that’s going to wrap it up for this special food cornbread with kimchi and cheddar recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!