Cornbread (Oksusu-ppang: 옥수수빵)

Happy music Hello everyone! Do you like corn? If so, let's high five! I love corn. I love the flavor and texture and anything made with corn. It's always been my favorite. Today I am going to make traditional Korean

cornbread

which is called

oksusu

in Korean. corn and Ppang means bread. When I was in elementary school, my school gave us snacks every day. Each student had a piece of

cornbread

that was as big as an oval and bulging as a hill. I. This cornbread is made from corn flour. You know, I really miss the taste of that bread.

I always look forward to eating cornbread. It's not that sweet. It works for this brand, but any brand will work. If you can find stone-ground yellow cornmeal, do it. I'm going to measure two cups. Do you remember my measurements? I bought a new spoon. I've been using the old ones for many, many years. They have worn out and sometimes come loose. The one I bought looks exactly the same. First I will pour water with a ladle. teaspoons of sugar and salt, half a teaspoon of egg, a tablespoon of vegetable oil, you can use any type of cooking oil, corn oil, vegetable oil, you can use any type of milk, whole milk, less fat milk, any type of milk I'll use a cup and a half of milk and we'll just stir it.

It's a beautiful color, yellow and it has a strong corn flavor and it should be as thick as this and I need to let it sit for Soaking the corn flour makes it softer. I got this idea from making rice cakes. Whenever I make rice cakes, I always soak the rice in cold water, and when it is cooked, it becomes softer and fluffier. I don't use wheat flour, we just use corn flour because I like a really strong flavor and then here's the baking powder and I'm going to add a little bit of this when we're about to put it in the oven to make it fluffier and.

Now I am preheating my oven to 400 degrees Fahrenheit and we are with the butter, we just need a little bit of butter flavor so that the bread turns out better, I use a tablespoon of this butter at room temperature. soft already. Use your brush to apply it all over the base and a little bit everywhere. Well, 20 minutes have already passed, let's see that there is a little bit of separation, right? When the liquid is on top, mix evenly. Then add two teaspoons of baking powder and stir again. When you use baking powder, it helps create little bubbles and makes the dough very fluffy. do it immediately.

It's thicker than before when you start baking it, right? This way, you can see that there are already many small bubbles. Yes, it will take between 30 and 40 minutes to bake, depending on the size of your pan. And while it's baking, I'll start preparing my pan. Today is Saturday, so it's Saturday brunch. I just made it and I eat it right away with my freshly baked cornbread and it's going to be delicious and this is Greek yogurt and tomatoes and I'm going to eat these tomatoes and now. We have strawberries all year round and I'll add them here and we'll also add some golden kiwi.

The kiwi is golden in color and the blueberries are here. My yogurt is ready. First in the refrigerator, thirty minutes have passed, let's see I'm also making coffee. I like to prick it in the middle and take it out, but I want it to brown more. a few more minutes. It's too big and too thick. It makes a big hole. You can use a toothpick at home, it's okay, right? Check it out! Awesome, omg it tastes so good. Wow, look at this (laughs). Let it cool for a few minutes and then I'll open it for breakfast.

This is what I did last night. It is shaped like a heart. You can shape it into any shape (can you see the two holes?) if you bake. Doesn't it look great on the plate? Have breakfast with me like a cake. And my coffee, this is my breakfast. . . kindness. . kindness! That's all! This is the cornbread I remember eating when I was in elementary school! Soft, fluffy, with a strong corn flavor (laughs). Slightly sweet, not too sweet. There is no flour here, no cornbread. . I made it last night (laughing) You can make it in the shape of any heart, my heart (laughing) It would be a good Valentine's gift, right?

Today we made traditional Korean cornbread

oksusu

-

ppang

, Korean style. In the United States, cornbread is very popular. This is my traditional Korean style. Can you tell me enjoy my recipes and see you next time? bye bye! happy music