Kimchi Skillet Cornbread

This quick kimchi skillet cornbread is perfect for sharing. The savory kimchi
adds some spice to the sweet cornbread. And the corn and green onions add extra
flavor and texture.

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Course:

Cuisine:

American Asian Fusion korean

Keywords:

corn cornbread Skillet Kimchi

Instructions

1 Sauté the kimchi over medium heat for about 4 minutes or until lightly charred.
2 Preheat the oven to 400°F.
3 Whisk together the dry ingredients in a large bowl.
4 Stir in the wet ingredients until well combined.
5 Fold in the corn, green onions, and most of the kimchi to the batter.
6 Lightly grease the 8" cast iron skillet with canola oil.
7 Pour the batter into the skillet and top it with the rest of the kimchi.
8 Bake in the oven for 24 minutes, rotating halfway. (It is done baking if you
insert a toothpick into the center of the cornbread and it comes out clean.)
9 Let it rest for about 10 minutes before serving.

Kimchi Skillet Cornbread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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