All posts tagged: cornbread

Korean Spiced Chili | with sweet cornbread

Spicy chili and the sweetest, cake-like cornbread merged together to make me incredibly happy with this meal. It’s been cold, drizzly, and the sun disappears sometime before I get off work…this is what I needed. This is what you need. This chili’s blend of Korean gochugaru, chipotle peppers in adobo and cumin are a mouth full of spice, love and warmth. Mine is vegan, and, wow, bring on the fake stuff! I loved the vegan meat I got at High Street Market in Itaewon. It had a great consistency and I didn’t miss the beef at all. Top it with your all time favorites: avocado, cilantro, sour cream, Greek yogurt, corn chips, cheese, green onions and all other manner of deliciousness. Keep the cheese out though if you want to keep it vegan. I’d also like to rave about the chips I used. These tortilla chips are also a new favorite! You can find them at IHerb for a bit cheaper than High Street Market; they are made from beans but are won-der-ful! It’s winter. Be …

Cornbread Waffles with Kimchi & Eggs

I recently redid my kitchen basically because my toaster oven died. The old girl served me well for three years but it just couldn’t handle my cooking prowess anymore.  My upgrade was exceptionally larger and could no longer go on top of my bitty refrigerator anymore. So I had to buy a new table to fit the new oven. The new island transformed my kitchen from boring to modern and fun. And my new oven came with LOADS of free stuff including baking sheets, a pizza pan, roasting pans, muffin pans, an electric food scale AND a waffle maker! Korean “service” never ceases to amaze me! (service = free stuff!) I have been pinning waffle recipes like crazy and decided that this weekend was the weekend to break that waffle maker in. I was craving savory and so I settled in on a cornbread waffle recipe to hit the- rainy Saturday brunch -spot. NOTES: These are best eaten the day you make them but I froze a bunch to toast up and slather with butter later. …