Maangchi — Oksusu-ppang Cornbread
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Official cooking video · Maangchi · YOUTUBEKorean School-Style Oksusu-ppang Cornbread (6 Small Pieces)
Maangchi's Korean school-memory version of cornbread: cornmeal is soaked for 20 minutes for a gently grainy crumb. Cornbread has roots outside Korea, but this particular adaptation recreates a Korean school snack.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
In a bowl, mix 280 g cornmeal, 2 tbsp sugar, 1/2 tsp salt, 1 egg, 1 tbsp oil and about 360 mL milk. Do not add baking powder yet.
- 02
Rest batter for about 20 minutes to hydrate the cornmeal. Meanwhile, preheat the oven to 200°C (400°F).
- 03
Just before baking, mix in 2 tsp baking powder. Grease a roughly 20 cm square baking pan with 1 tbsp butter and pour in the batter.
- 04
Bake at 200°C for about 30 minutes. Insert a toothpick into the center: it should emerge without wet batter. Add a few minutes if needed.
- 05
Remove the hot pan using oven mitts, cool briefly, and cut into 6 small portions. Cool remaining bread completely and refrigerate airtight or freeze portions.
Helpful source links
Before you cook
Contains egg and dairy; check cornmeal packaging for possible wheat cross-contact. Use oven mitts and check that the center is baked. Store leftovers sealed in the refrigerator or freeze; do not leave perishable bread out for extended periods.
Allergens: egg, milk, corn sensitivity, possible wheat cross-contact depending on cornmeal brand
Image & source credits
These illustrations stand in for food photos.
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