Kimchi Cornbread Recipe

Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8-inch square baking pan in the oven while it preheats so the pan becomes hot.

Remove the hot pan carefully with oven mitts and spread 1 tablespoon butter (or oil) in the pan to grease the surface. Return pan to a safe surface.

Prepare the kimchi: place the chopped kimchi in a fine-mesh strainer and press or squeeze gently to remove excess liquid. Reserve up to 2 tablespoons of kimchi juice and set aside.

In a small bowl combine the drained chopped kimchi, reserved kimchi juice, sliced green onions, toasted sesame oil, and gochugaru (or smoked paprika). Stir to combine and set aside.

In a large bowl whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.

In a separate medium bowl whisk the wet ingredients: eggs, milk, sour cream, and melted butter until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are okay.

Fold in the kimchi mixture, making sure kimchi pieces are evenly distributed through the batter. Stir in optional corn kernels and shredded cheese if using. Taste (if desired) and adjust salt sparingly—kimchi can be salty.

Pour the batter into the preheated, buttered skillet or baking pan, smoothing the top with a spatula. Scatter a few extra kimchi pieces, a pinch of gochugaru, and extra shredded cheese on top if desired.

Bake in the preheated oven for 18–24 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Remove the pan from the oven and let the cornbread cool in the pan for 8–10 minutes to set.

Run a knife around the edges and transfer to a cutting board. Garnish with sliced green onions. Serve warm, sliced into wedges or squares, with butter on the side if desired.

Store leftover cornbread wrapped at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a warm oven or microwave. For longer storage, freeze tightly wrapped for up to 1 month and thaw before reheating.