Skillet Kimchi Cornbread

1. Preheat the oven to 400F degrees. Place a 9-inch cast-iron skillet or 9-inch square baking dish into the oven to heat up. 
2. Using a tablespoon measure, press down on the CHI Kitchen Napa Kimchi or Vegan Kimchi to extract kimchi juice without any vegetable pieces and place it into a small bowl. Set aside. 
3. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
4. Make a well in the center of the dry mix and add ½ cup melted butter, buttermilk, chopped kimchi, and eggs. Fold together to combine until it just comes together (do not overmix the batter). 
5. Carefully remove the preheated skillet or dish from the oven with oven mitts, add the remaining 2 tablespoons of butter, and swirl to coat the bottom and sides of the pan. Pour cornbread batter into the hot skillet or dish and adore that sizzle! 
6. Place back into the hot oven and bake until the cornbread begins to brown on top and a steak knife inserted in the center comes out clean, about 20-23 minutes. 
7. Meanwhile, add honey to reserved kimchi juice and mix together until combined. Reserve. 
8. Once the cornbread is baked, remove it from the oven and let cool for at least 10 minutes. Evenly slice into 9 or 12 pieces and drizzle with kimchi honey. Enjoy while warm! 

Chef’s Notes:

• If you don’t have buttermilk make your own by adding 1 tablespoon of white vinegar (or freshly squeezed lemon juice) to 1 cup of room temperature milk. Mix together and let sit for 5 minutes. Done!