Black Sesame Miso Cornbread
Quick answer
- Total time
- 43 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Black sesame paste turns the crumb a dark gray and adds a roasted, nutty taste between the coarse grains of cornmeal.
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Only a little doenjang (Korean fermented soybean paste) is stirred in, not enough to taste of doenjang itself, just enough to leave a salty, savory base underneath.
Ingredients
Instructions
- 1
Preheat the oven fully to 190C and line an 18 cm square pan with parchment.
Press the paper neatly into the corners so the baked cornbread lifts out cleanly without tearing.
- 2
In a bowl, combine 140 g cornmeal, 90 g all-purpose flour, sugar, baking powder, and salt.
Stir until evenly colored, then rub any small lumps apart with your fingertips.
- 3
In another bowl, beat the egg first, then whisk in 180 ml milk and the melted butter.
Add the black sesame paste and doenjang, whisking until no dark streaks or paste pockets remain.
- 4
Pour the wet mixture into the dry ingredients and fold with a spatula, scraping from the bottom of the bowl.
Stop as soon as dry flour disappears, because overmixing makes the crumb tough.
- 5
Scrape the batter into the prepared pan and level the top without pressing it down.
Bake on the middle rack for 25-28 minutes, checking when the edges look set and slightly pulled from the pan.
- 6
Remove the pan when a skewer inserted in the center comes out without wet batter.
Cool for 10 minutes in the pan, lift out, slice, and serve warm.
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