Cornbread with kimchi and cheddar

Name: Cornbread with kimchi and cheddar
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup milk; 1/4 cup butter; 2 eggs; 1/4 tsp gochujang; 1 cup flour; 1 1/4 cup cornmeal (fine); 1/4 cup sugar; 1 pinch salt; 1 tbsp baking powder; 1 cup kimchi (diced); grated cheddar cheese

ArethaEats @cook_2678161

Canada

Okay, so I followed a recipe to make homemade kimchi, but it was too salty (didn't rinse oops), and I'm doubting its safety. Therefore, I thought I'd incorporate it into baking! Kind of like replacing the jalapenos with something more fun.

ArethaEats @cook_2678161

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Ingredients

12 servings

1 cupmilk
1/4 cupbutter
2eggs
1/4 tspgochujang
1 cupflour
1 1/4 cupcornmeal (fine)
1/4 cupsugar
1 pinchsalt
1 tbspbaking powder
1 cupkimchi (diced)
grated cheddar cheese

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Steps

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.