Kimchi Skillet Cornbread

Forget everything you thought you knew about cornbread.

This isn’t your grandma’s recipe—unless your grandma was secretly a culinary fusion genius.

This kimchi skillet cornbread brings together the homey comfort of traditional cornbread with the zingy, fermented kick of kimchi for a side dish that refuses to be ignored.

The magic happens when the kimchi gets a quick char in the skillet before joining the batter, concentrating its flavor and adding those irresistible caramelized notes.

Then everything bakes up in a cast iron skillet, creating that perfect crust—crispy edges, tender middle, and little pockets of spicy-tangy kimchi that’ll make your taste buds do a double-take.

It’s sweet, savory, spicy, and tangy all at once.

Ingredients

For the mix-ins:

• ⅓ cup kimchi, chopped
• 3 tbsp green onions, sliced
• 3 tbsp corn, frozen

Dry Ingredients:

• ½ cup all-purpose flour (64g)
• ½ cup cornmeal (68g)
• ⅓ cup coconut sugar (70g)
• ¼ tsp salt
• 1¾ tsp baking powder (7g)

Wet Ingredients:

• 6 tbsp milk
• 2 tbsp canola oil
• 1 tbsp honey
• ½ egg

Equipment:

• Lodge 8″ cast iron skillet

Steps

1. Heat your skillet over medium heat and add the chopped kimchi. Sauté for 4 minutes until lightly charred and some moisture has evaporated. The edges should start to caramelize slightly, intensifying the flavor. Transfer to a plate and set aside.
2. Preheat your oven to 400°F (205°C). Place your cast iron skillet inside while preheating if you want an extra-crispy bottom crust.
3. In a large bowl, whisk together the dry ingredients: ½ cup all-purpose flour, ½ cup cornmeal, ⅓ cup coconut sugar, ¼ tsp salt, and 1¾ tsp baking powder. Make sure to break up any lumps of sugar or baking powder for even distribution.
4. In a separate bowl, combine the wet ingredients: 6 tbsp milk, 2 tbsp canola oil, 1 tbsp honey, and ½ egg (beat a whole egg and use half). Whisk until fully incorporated—the mixture should look smooth and uniform.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix—a few small lumps are fine and will give you a more tender cornbread. Overmixing will develop gluten and make your cornbread tough.
6. Gently fold in the 3 tbsp corn, 3 tbsp green onions, and about ¾ of the charred kimchi. The batter should be thick but pourable, similar to pancake batter.
7. Carefully remove the hot skillet from the oven (if you preheated it) and lightly grease with about 1 tsp canola oil, swirling to coat the bottom and sides. If your skillet isn’t preheated, simply grease it cold.
8. Pour the batter into the prepared skillet and smooth the top with a spatula. Sprinkle the remaining kimchi pieces on top, pressing them in slightly so they don’t fall off when serving.
9. Bake in the preheated oven for 24 minutes, rotating the skillet halfway through for even browning. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should reach about 200°F (93°C).
10. Remove from the oven and let the cornbread rest in the skillet for 10 minutes before slicing. This resting period allows the texture to set properly and makes it easier to slice without crumbling.

Smart Swaps

• Replace milk with buttermilk (same amount) for a tangier flavor that complements the kimchi
• Swap coconut sugar for brown sugar (1:1 ratio) if you don’t have coconut sugar on hand
• Use fresh corn instead of frozen (same amount) when in season for a sweeter pop of flavor
• Try gochujang (Korean chili paste) instead of kimchi (use 2 tbsp) for a different Korean-inspired variation

Make It Diabetes-Friendly

• Replace coconut sugar with monk fruit sweetener (use ¼ cup instead of ⅓ cup) to reduce carbs by approximately 15g per serving
• Use almond flour for half of the all-purpose flour to lower the glycemic impact and add protein
• Add 1 tbsp of ground flaxseed to the dry ingredients to increase fiber, which helps slow sugar absorption
• Serve smaller portions (⅛ of the cornbread rather than ⅙) alongside protein to minimize blood sugar spikes

Pro Tips

• For the ½ egg measurement, beat a whole egg in a small bowl, then use half (about 1½ tablespoons) in your recipe
• The cast iron skillet gives the best crust, but if you don’t have one, a regular 8-inch cake pan will work too
• Don’t drain the kimchi too much—some of that fermented juice adds amazing flavor to the cornbread
• For a spicier version, add ¼ tsp of gochugaru (Korean chili flakes) to the dry ingredients
• This cornbread is at its absolute best when served warm with a pat of butter that melts into all those nooks and crannies