#COOKWITHME: KOREAN CORNBREAD / OKSUSU-PPANG (옥수수빵)

Hands up if you are big fan of #Corn!
Today we are going to make Cornbread, the Korean style - Oksusu-Ppang

Oksusu (옥수수) = Corn
Ppang (빵) = Bread

What is Oksusu-Ppang (옥수수빵) actually?
It is the memory of people who went to school decades before The American government was supporting Koreans' nutrition by sending them tons and tons of cornmeal. Some got the idea to make cornbread out of it and distribute the bread through the school system. After Korean War the school provided this daily snack to the students just before last class was finished. Oksusu-Ppang has an intense corn flavor and it's fluffy like a sponge.

Let's start making!
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CONRBREAD / Oksusu-Ppang (옥수수빵)
(serves 4 - 6)

Ingredients:
2 cups / 280 grams Cornmeal
1 large Egg
1 ½ cup Milk
½ teaspoon Salt
2 tablespoons White Sugar
1 tablespoon Vegetable Oil
2 teaspoons Baking Powder

1 tablespoon Butter (to grease baking pan)

Cornmeal is a meal ground from dried maize

How to make:

1. Pre-heat the oven to about 200 degrees Celcious / 400 degrees Farenheit
2. Combine cornmeal, egg, vegetable oil, milk, sugar and salt into a large bowl and mix well. Let it sit for 20 minutes. (Note: Letting the cornmeal soak will softens the gritty cornmeal and makes perfect cornbread).

3. Add in the baking powder and mix well.
4. Grease the baking pan (8 x 8 inches square) with butter.

5. Pour in the mixture and bake for 30 minutes.

6. Insert a toothpick into the center of the bread to check if it's cook completely. You can always cook a few more minutes to brown the top of the bread.
7. Remove from oven. Let the bread cool for a few minutes and cut into bite size pieces.

8. Your breakfast is now ready. Enjoy! :)

Tips:
Freeze leftovers in a plastic bag and reheat in the microwave to restore the fluffiness and moisture.

#OksusuPpang #KoreanCornbread #cornbread #koreanbread #koreanfood #michiebillie

Comments

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