North Korean-style Cheese Cornbread

Ingredients

In this adaptation, the Colombian almojábana is transformed into a North Korean-style cornbread by incorporating traditional North Korean spices and flavors. The original recipe's Colombian cheese is replaced with a variety of North Korean cheeses, adding a unique twist to the dish. Additionally, the cooking technique and presentation are adjusted to align with North Korean culinary traditions. We alse have the original recipe for Almojábana, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground cayenne pepper
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 eggs 2 eggs
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 cup (120g) North Korean cheese, shredded 1 cup (120g) North Korean cheese, shredded

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 43g, 4g
• Protein: 9g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, black pepper, ginger, turmeric, and cayenne pepper.
3. 3.
   In a separate bowl, whisk together the milk, water, eggs, and melted butter.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Fold in the shredded North Korean cheese.
6. 6.
   Pour the batter into the greased baking dish and spread it evenly.
7. 7.
   Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
• North Korean cheese — If North Korean cheese is not available, you can substitute it with a combination of mild cheddar and mozzarella.

Tips & Tricks

• For an extra kick of flavor, add a pinch of North Korean chili flakes to the batter.
• Serve the cornbread warm with a dollop of North Korean-style kimchi on top for a tangy twist.
• If you prefer a milder taste, reduce the amount of black pepper and cayenne pepper in the recipe.
• Experiment with different types of North Korean cheese to find your favorite combination.
• Leftover cornbread can be toasted and enjoyed as a delicious breakfast option.

Serving advice

Serve the North Korean-style Cheese Cornbread as a side dish with traditional North Korean main courses such as Jjimdak (braised chicken) or Naengmyeon (cold noodles). It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

Present the North Korean-style Cheese Cornbread on a wooden platter or a traditional North Korean ceramic plate. Garnish it with a sprinkle of chopped green onions for a pop of color.