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zakruti.com » Dish recipes » Maangchi
Cornbread (Oksusu-ppang: )

Cornbread (Oksusu-ppang: )

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Rating: 4.0; Vote: 1
The recipe & tips: Today Im going to show you how to make a special Korean-style cornbread that I used to have when I was a kid in elementary school in Korea. The school provided this daily snack to the students just before class was dismissed. We looked forward to it every day, so I have fond childhood memories of cornbread, and of the anticipation of waiting for snack time at school.
Date: 2020-08-19

Comments and reviews: 10


Hello Maangchi, recently found your youtube while searching for a cornbread recipe. I am located in Portugal and we call it pao de milho. After using your recipe following the instructions to the letter we simply love the results! Wanted to say thank you, going to try more of your recipes; especially cinnamon buns tomorrow and to send you light and love.
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Maangchi, i loved your cornbread video! I am from the southern USA, and cornbread was a regular thing. Mom didnt use any sugar and the milk was always buttermilk. I love to cut it immediately out of the oven and split a piece and put a slab of butter in it to melt. So yummy!
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So maybe a couple of weeks ago I looked up cornbread recipes and today this was in my recommended list. I smiled all the way through, what a happy little home chef you are! I'm definitely going to try it and I'll be back for more.
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My God! I'm not a big fan of Korean food but i watch your videos just to get cheered up! I love you so much! Your happiness and positivity are contagious! Whenever i watch your videos i keep on smiling like an idiot
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Experimentei esta receita como ela faz e deu errado. Quando tirei do forno tava bom mas, no dia seguinte foi impossivel comer, tava muito, muito seco que nem areia. Restou desmanchar e fazer pao perdido.
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Hi Maangchi, Thank you for the recipe. You made me laughed with your heart shaped corn bread, haha. And Can you please mention celsius as well? Here in Australia, all ovens are set celsius. Thank you
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I've got a question! When letting the cornmeal soak up, Is it possible to soak it up for longer than 20 minutes? Or would that affect the bread itself? I'm curious!
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I trust this lady recipes all the time, guys remember some cornmeal are corser than some. so it will get thicker than some just watch your consistency.
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I didnt get the consistency that you showed in the first part, so I added more milk but the cornbread was a bit dry despite more milk.
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Hi Maangchi,
Thanks for sharing so many delicious recipes. Just wondering can I use corn flour instead of cornmeal in this recipe?

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