Korean-Style Cornbread

Steps

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1. 1
   Combine 2 cups of cornmeal in a bowl with 2 tablespoons sugar, half a teaspoon of salt, 1 egg, 1 tablespoon vegetable oil, and 1.5 cups of milk. Mix until the batter turns a beautiful yellow color.
   ≈1:18
2. 2
   Let the batter sit for about 20 minutes to allow the cornmeal to absorb the liquid and become softer, similar to soaking rice for rice noodles.
   ≈2:48
3. 3
   Preheat the oven to 400°F. Brush a baking pan with 1 tablespoon of butter, coating the bottom and sides.
   ≈3:18
4. 4
   After 20 minutes, stir the top layer of the batter. Add 2 teaspoons of baking powder and gently fold it in until completely incorporated—this creates air bubbles for a lighter texture.
   ≈3:54
5. 5
   Pour the batter into the prepared pan and bake for 30 to 40 minutes, depending on pan size, until the top is golden brown and a toothpick inserted in the center comes out clean.
   ≈4:58
6. 6
   Allow the cornbread to cool in the pan for a few minutes, then cut into pieces. You can use heart-shaped or other specialty baking pans for different presentations.
   ≈7:12