Black Sesame Miso Cornbread
This fusion cornbread weaves roasted black sesame and doenjang into a classic American quick bread. Folding ground heukimja into the cornmeal batter tints it a striking grey and contributes a deep, toasted-nut richness that ordinary cornbread lacks. A small measure of doenjang dissolved into the wet ingredients spreads a subtle fermented savoriness throughout, adding complexity without making the bread taste overtly like soybean paste. The coarse cornmeal preserves a grainy chew, while butter and buttermilk keep the crumb moist. Doenjang's salt tempers the sugar, landing the flavor in an ambiguous zone between sweet and savory that invites another bite. A drizzle of honey or a pat of butter on a warm slice amplifies the nuttiness. The bread pairs well with soups, stews, and even Korean jjigae, serving as an unexpected but harmonious side.
Adjust Servings
Instructions
- 1
Preheat the oven to 190C and line an 18 cm square pan with parchment.
- 2
Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
- 3
In another bowl, whisk egg, milk, melted butter, black sesame paste, and doenjang until smooth.
- 4
Pour the wet mix into the dry mix and fold gently to make a batter.
- 5
Spread into the pan evenly and bake for 25-28 minutes.
- 6
When a skewer comes out clean, cool for 10 minutes and slice.
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