Today I’m going to show you how to make a special Korean-style cornbread. I love this cornbread because it has an intense corn flavor, and is just sweet enough to be enjoyable, without being too sweet. It’s fluffy like a sponge, and it has a perfectly full corn aftertaste. So let’s start making cornbread.
- 2 cups (280 grams) cornmeal
- 2 tablespoons white sugar
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon vegetable oil
- 1½ cup milk
- 2 teaspoons baking powder
- 1 tablespoon butter, softened at room temperature
Combine the cornmeal, sugar, salt, and egg in a large bowl.
Then add milk and vegetable oil.
Mix it well. Let it sit for 20 minutes.
Add butter to the baking tray.
Brush the butter all over the bottom and the sides of the baking pan.
Add the baking powder to the batter and mix well. pour batter in the container.
Pre-heat the oven 400 degrees F (about 200 degrees C). Bake for 30 minutes. Check to see if it’s fully cooked by inserting a toothpick into the center of the bread. It should come out clean.
Let it cool for a few minutes. Cut into bite-size pieces.
You can see it’s fluffy and soft.
Take yogurt in a bowl.
Add chopped strawberry, kiwi and berries in it. mix it well.
Remove it in a serving bowl and keep it in the fridge for some time.
Serve together with coffee.
A nice perfect breakfast, so try this easy breakfast at home and share your experience with me. if you have any queries about this recipe then you can ask me in the comments box.