Gochujang Cheddar Cornbread

Name: Gochujang Cheddar Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1¼ cups (180 g) yellow cornmeal, medium grind; ¾ cup (95 g) all-purpose flour, spooned into the cup and leveled; 2 teaspoons (9 g) baking powder; ½ teaspoon (2½ g) baking soda; ¾ teaspoon (4½ g) fine sea salt; 1½ cups (170 g) sharp cheddar cheese, coarsely grated, divided (1 cup/115 g for the batter, ½ cup/55 g for the top); 3 whole (45 g) scallions, thinly sliced, white and green parts; 1 cup (240 ml) whole buttermilk, at room temperature; 2 whole (100 g) large eggs, at room temperature; 3 tablespoons (55 g) gochujang (Korean chili paste); 3 tablespoons (63 g) honey; 6 tablespoons (85 g) unsalted butter, melted; 2 tablespoons (28 g) for the skillet, 4 tablespoons (57 g) for the batter; 1 tablespoon (14 g) unsalted butter, melted; 1 teaspoon (6 g) gochujang; 1 tablespoon (21 g) honey; 1 teaspoon (3 g) toasted sesame seeds

From the MyKitchenBank Kitchen

A tender, golden skillet cornbread with a sweet-spicy kick from gochujang and honey, studded with sharp cheddar and finished with a glossy gochujang-honey butter brush. Crisp edges, moist center.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 1 skillet cornbread (8 wedges)

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Ingredients

8 servings

For the cornbread
1¼ cups (180 g) yellow cornmeal, medium grind
¾ cup (95 g) all-purpose flour, spooned into the cup and leveled
2 teaspoons (9 g) baking powder
½ teaspoon (2.5 g) baking soda
¾ teaspoon (4.5 g) fine sea salt
1½ cups (170 g) sharp cheddar cheese, coarsely grated, divided (1 cup/115 g for the batter, ½ cup/55 g for the top)
3 whole (45 g) scallions, thinly sliced, white and green parts
1 cup (240 ml) whole buttermilk, at room temperature
2 whole (100 g) large eggs, at room temperature
3 tablespoons (55 g) gochujang (Korean chili paste)
3 tablespoons (63 g) honey
6 tablespoons (85 g) unsalted butter, melted; 2 tablespoons (28 g) for the skillet, 4 tablespoons (57 g) for the batter
For the glaze
1 tablespoon (14 g) unsalted butter, melted
1 teaspoon (6 g) gochujang
1 tablespoon (21 g) honey
1 teaspoon (3 g) toasted sesame seeds

Equipment (9)

10-inch (25 cm) cast-iron skillet
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Box grater
Small saucepan or microwave-safe bowl
Pastry brush
Oven mitts

Steps

Before you start

Set the oven rack in the center position and preheat to 425°F (220°C) with the skillet inside.
Let the buttermilk and egg sit out for 30 minutes so they mix smoothly and don't re-solidify the melted butter.
Grate the cheddar yourself from a block; pre-shredded cheese is coated in starch and melts less well.
Gochujang brands vary in heat and saltiness; this recipe is written for a medium-heat gochujang.

1
Preheat oven and skilletOven 425°F / 220°C
- Place a 10-inch (25 cm) cast-iron skillet on the center rack and preheat the oven to 425°F (220°C).
- Let the skillet heat for at least 15 minutes while you mix the batter.
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Ready when: Oven reaches 425°F (220°C) and the skillet is very hot
Tip: A properly hot skillet is what gives the cornbread its crunchy bottom and edges.
2
Whisk dry ingredients
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt until evenly combined, about 30 seconds.
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Ready when: No streaks of white flour or clumps of leavener remain
3
Prep cheese and butter
- Grate the cheddar and slice the scallions.
- Melt 6 tablespoons (85 g) butter in a small saucepan or microwave-safe bowl.
- Set aside 2 tablespoons (28 g) for the skillet and leave the remaining 4 tablespoons (57 g) to cool slightly.
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Ready when: Butter is fully liquid but not sizzling
Tip: Keep the 4 tablespoons of batter butter just warm, not hot, so it won't scramble the eggs.
4
Mix wet ingredients
- In a medium bowl, whisk the buttermilk, eggs, gochujang and honey until the gochujang fully dissolves and the mixture is a uniform orange-red with no paste lumps.
- Whisk in the 4 tablespoons (57 g) cooled melted butter.
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Ready when: Smooth, uniform mixture with no visible gochujang clumps
Tip: If the butter clumps in the cold buttermilk, whisk briskly; small flecks are fine.
5
Combine the batter
- Pour the wet mixture into the dry ingredients.
- Add 1 cup (115 g) of the cheddar and the scallions.
- Fold with a spatula just until no dry flour remains, about 15 strokes.
- The batter will be thick and slightly lumpy.
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Ready when: No dry pockets remain; batter is thick and scoopable
Tip: Overmixing makes cornbread tough and dense. Stop as soon as the flour disappears.
6
Grease the hot skillet
- Wearing oven mitts, carefully remove the hot skillet from the oven.
- Pour in the reserved 2 tablespoons (28 g) melted butter and swirl to coat the bottom and sides.
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Ready when: Butter shimmers and coats the whole surface
Tip: The skillet handle is extremely hot; leave a mitt or towel draped over it.
7
Fill and top
- Scrape the batter into the hot skillet; it should sizzle at the edges.
- Smooth the top with the spatula and sprinkle evenly with the remaining ½ cup (55 g) cheddar.
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Ready when: Batter sizzles on contact with the skillet
8
Bake the cornbreadOven 425°F / 220°C
- Bake at 425°F (220°C) for 20 to 25 minutes, rotating the skillet halfway through, until the top is deep golden, the cheese is bubbling and browned in spots, and the edges pull away from the pan.
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Ready when: A toothpick in the center comes out clean (no wet batter; melted cheese streaks are fine) and the center springs back when pressed
Tip: If the cheese browns too fast, tent loosely with foil for the last 5 minutes.
9
Make the glaze
- While the cornbread bakes, stir together 1 tablespoon (14 g) melted butter, 1 teaspoon (6 g) gochujang and 1 tablespoon (21 g) honey until smooth.
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Ready when: Glossy, smooth and pourable
10
Glaze and cool
- Remove the skillet from the oven and immediately brush the glaze over the hot surface.
- Sprinkle with sesame seeds.
- Let cool in the skillet for 15 minutes, then cut into 8 wedges.
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Ready when: Glaze is shiny and the cornbread is warm, not steaming, when sliced
Tip: Cutting too early causes the cheesy crumb to fall apart.

Good to know

Tips

Use medium-grind cornmeal for a tender yet toothsome crumb; fine grind makes it cakey and coarse grind can be gritty.
Taste your gochujang first: if it's very hot or salty, start with 2 tablespoons in the batter.
Don't skip the hot skillet; cold pans give pale, soft crusts.
Serve with extra honey butter or alongside Korean fried chicken, grilled meats or chili.

Make ahead

"Mix the dry ingredients and grate the cheese up to 1 day ahead (store cheese covered in the fridge). Bake the cornbread fully up to 1 day ahead and rewarm before serving."

Storage & reheating

"Room temperature: wrap tightly or cover for up to 1 day. Fridge: up to 4 days in an airtight container. Freezer: wrap wedges individually and freeze up to 3 months. Reheat wedges at 350°F (175°C) for 8 to 10 minutes (from frozen, 15 minutes) until warmed through and the edges re-crisp."

Substitutions

whole buttermilk → 1 cup (240 ml) whole milk plus 1 tablespoon lemon juice or white vinegar. Stir and let sit 5 minutes to curdle before using; bring to room temperature.
sharp cheddar cheese → Monterey Jack or pepper Jack. Milder and meltier; pepper Jack adds extra heat.
honey → maple syrup. Same amount; gives a slightly more caramel flavor.
gochujang (Korean chili paste) → 1 tablespoon sriracha plus 1 tablespoon white miso. Not authentic but approximates the heat and savory depth; use for the batter amount only as 2 tablespoons each if wanting full flavor.