Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cornbread with kimchi and cheddar. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Emeril spices up his recipe for a traditional savory cornbread with cayenne and jalapeños, and lastly the addition of cheddar cheese. 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. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner!

Cornbread with kimchi and cheddar is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Cornbread with kimchi and cheddar is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have cornbread with kimchi and cheddar using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread with kimchi and cheddar:

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

Jalapeño Cheddar Cornbread with Sweet Honey Butter. This cornbread is the perfect side dish for all those soups and chilis this Fall season. The best, easy to make cornbread dressed up with shredded sharp cheddar cheese and diced up jalapeño. Making homemade cornbread is SO easy.

Instructions 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.

The best, easy to make cornbread dressed up with shredded sharp cheddar cheese and diced up jalapeño. Making homemade cornbread is SO easy. Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. Cheddar Cornbread. this link is to an external site that may or may not meet accessibility guidelines. An exhilarating addition to any meal, my Jalapeno Cheddar Cornbread Mix satisfies many hungry appetites.

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