![Kimchi Cornbread Casserole](https://cdn.statically.io/img/www.foodandwine.com/thmb/6TC__aeyuhWdvDT2D2oeiVWwofc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Kimchi-Cornbread-Casserole-XL-RECIPE1223-6f778aadd5b549e6be2f1522233ce11d.jpg)
Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva
This cheesy, corn-studded cornbread casserole is similar to a puffy spoon bread amped up with an acidic bite from sautéed kimchi. The recipe, from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles, makes clever use of store-bought corn muffin mix, which ensures it’s as easy as can be.
Straight out of the oven, you get an impressive cheese pull moment and the corn pudding is ultra soft and creamy. As it cools, the corn pudding sets up and firms up a bit for a cleaner scoop-out.
Frequently asked questions
Is corn muffin mix the same as cornmeal?
Cornmeal refers to milled maize (dried corn) that has been coarsely ground. Corn muffin mix is a pre-made mixture of cornmeal, a leavener, salt, sugar, and other ingredients that offer a shortcut to making corn muffins or cornbread (you typically just need to add wet ingredients, like egg, and milk, to the mix). In this cornbread casserole, corn muffin mix offers a shortcut to a puffy, spoon bread-like texture in the finished dish. Any corn muffin mix will work; Katianna and our recipe testers used Jiffy corn muffin mix.
Notes from the Food & Wine Test Kitchen
Be sure to use a deep baking dish, such as a soufflé dish. The corn mixture rises quite a bit in the oven, and you’ll need to leave room on top to add the kimchi-cheese mixture.
Serve this casserole as a side dish for the holidays or turn it into a cozy main dish by pairing it with a fresh salad on the side.
Make ahead
We like this casserole best fresh right out of the oven, but leftovers do reheat quite well the next day.
Suggested pairing
Reach for a citrusy, unoaked Chardonnay, such as Chehalem Inox, to counter the richness of this cheesy casserole.
Ingredients
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Cooking spray
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2 tablespoons plus 1/2 teaspoon toasted sesame oil, divided
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1 1/2 cups kimchi, drained, plus 2 tablespoons kimchi brine, divided
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2 tablespoons soy sauce
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1 cup shredded cheddar cheese
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1 cup shredded low-moisture mozzarella cheese
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1 (15.25-ounce) can sweet whole-kernel corn, drained
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1 (14.75-ounce) can cream-style corn
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1 cup sour cream
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1/2 cup unsalted butter (4 ounces), melted
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1 large egg
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1 teaspoon soy sauce
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 (8.5-ounce) package corn muffin mix (such as Jiffy)
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Sliced scallions, for garnish
Directions
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Preheat oven to 350°F. Coat an 8-inch soufflé dish or a deep 2-quart baking dish with cooking spray; set aside. Heat 2 tablespoons sesame oil in a large skillet over medium. Add drained kimchi and soy sauce; cook, stirring occasionally, until kimchi softens, 5 to 6 minutes. Transfer mixture to a medium bowl; let cool to room temperature, about 20 minutes. Add cheddar and mozzarella to kimchi; toss together. Set aside until ready to use.
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While kimchi cools, whisk together corn kernels, cream-style corn, sour cream, melted butter, egg, soy sauce, kimchi brine, and remaining 1/2 teaspoon sesame oil. Whisk in garlic powder and onion powder. Whisk in corn muffin mix until combined.
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Transfer mixture to prepared dish. Bake in preheated oven until top is set enough to hold topping but still jiggly, 40 to 45 minutes. (To test, quickly touch top of casserole with your fingers.) Remove casserole from oven, and top with reserved kimchi-cheese mixture. Return to oven, and bake at 350°F until cheese bubbles, 15 to 20 minutes. Garnish with sliced scallions and serve.
Originally appeared in Food & Wine magazine, December 2023 / January 2024