Today I’m 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!

I learned later that the American government was supporting Koreans’ nutrition by sending us tons and tons of cornmeal. Someone got the idea to make cornbread out of it and to distribute the bread through the school system. I don’t know who came up with the recipe, but I loved that corn bread: it was so flavorful.

I had almost forgotten all about it until one of my website readers asked me if I knew how to make it. She was Korean, but living in the US for a long time, and really wanted to taste that bread again. Suddenly, I did, too! I remembered the smell of the bread, the slightly gritty texture, the strong corn flavor, everything. I also remembered the excitement of me and my classmates when the bread came, and how happy we were. Sometimes I used to eat half of it, put the other half in the red schoolbag my father bought for me, and brought it home to share with my sisters and brother. All these memories came back to me.

When I started living in America, I saw cornbread being sold in nearly every grocery store. I bought some from time to time. It was delicious but different than the cornbread in Korea. It was usually sweeter and had less of a corny flavor.

So I started experimenting and trying to recreate the Korean-style cornbread I used to eat. It took a while. I’ve been working on this recipe for months, and learned a few tips and tricks along the way. One thing I found was that if I let the cornmeal soak for 20 minutes, like I let rice soak when making rice cake, it softens the gritty cornmeal just enough, so the cornbread I make from it is satisfyingly grainy but not too gritty.

Now I can say this bread is very close to the bread that I used to have in Korea. I love this cornbread because it has an intense corn flavor, and is just sweet enough to be enjoyable, without being too sweet. It’s fluffy like a sponge, and it has a perfectly full corn aftertaste.

I can’t wait to share this recipe with my lovely readers! It’s been a long time in development, and now you can have Korean-style corn bread, too!


Serves 4-6

  • 2 cups (280 grams) cornmeal (Indian Head works best)
  • 2 tablespoons white sugar
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1½ cup milk
  • 2 teaspoons baking powder
  • 1 tablespoon butter, softened at room temperature
    cornmeal cornmeal


  1. Combine the cornmeal, sugar, kosher salt, egg, vegetable oil, and milk in a bowl and mix well. Let it sit for 20 minutes.
    cornbread (oksusuppang: 옥수수빵)
  2. Pre-heat the oven 400 degrees F (about 200 degrees C).
  3. Add the baking powder to the batter and mix well. Brush the butter all over the bottom and the sides of baking pan (8 x 8 inch square).
    cornbread (oksusuppang: 옥수수빵)
  4. Bake for 30 minutes.
  5. Check to see if it’s fully cooked by inserting a toothpick into the center of the bread. It should come out clean. You can cook a few minutes longer to brown the top of the bread.
  6. Remove from the oven. Turn the pan upside down and let the cornbread fall onto your cutting board. Let cool for a few minutes. Cut into bite size pieces and serve. You can freeze leftovers in a plastic bag and reheat it in a microwave oven, where the fluffiness and moisture will be revived.

cornbread-square cornbread (oksusuppang: 옥수수빵)

Leave your rating:

So far this is rated 5/5 from 437 votes

Be the first to rate this.


  1. iamlll Illinois joined 8/17 & has 2 comments

    This recipe is so forgiving and delicious! I only had instant grits on hand (no cornmeal), so that’s what I used instead. I added 1 chopped chipotle pepper in adobo + 1 tb adobo sauce, left everything else the same, and baked in a 9.5″ pie pan because I didn’t have an 8×8. I love the prominent corn flavor!

    See full size image

  2. WishfulsoUl Oslo joined 3/20 & has 17 comments

    This cornbread is very delicious followed exaclty the process and was very happy with my first attempt. I packed and froze the rest for later afternoon snack:)

    See full size image

  3. Virginia joined 11/19 & has 1 comment

    Hello Maangchi,
    I love the cornbread recipe, I have made three time already. I think this is the healthest, most delicious cornbread I have ever made.
    Meanwhile, I would like to ask if you have the calorie count for this recipe, would you share it with me if you do?
    Thanks again for your wonderful work.

    Mei Chan

  4. Bitty Virginia USA joined 12/18 & has 1 comment

    I forgot to add the baking powder, and this was still the best-tasting cornbread I’ve ever had! I can’t wait to make it correctly next time. I love the wonderful corn flavor. Thank you so much for this recipe!

  5. Mymy Seoul joined 2/18 & has 1 comment

    Thanks for ur receipe.
    Can I use the following cornmeal instead of
    yours for making the corn bread?

    See full size image

  6. camillelele California, USA joined 4/17 & has 2 comments

    Can I use this? I have this at home and didn’t want to buy other product if this is same thing~~ but I wasn’t sure

    See full size image

  7. Duchess19784 Newcastle Upon Tyne,UK joined 2/16 & has 1 comment

    Hi Maangchi !!

    Thank you so much for your delicious recipes..I have tried several of your recipes and turned out great & often a sellout during family gatherings.I tried baking the cornbread just now but it did not turned out like yours.. :-( yes i did let the batter soaked for 20-25 minutes.Is it because that the cornmeal flour that i used was a coarse cornmeal flour or that i substituted the milk with almond milk? Help Maangchi…I need to bake this gorgeous golden fluffy cake.Thank you.

    Big Love from Brunei xx

  8. Hi Maangchi.

    I am Michele from Brasil- São Paulo. First of all I would like to tell you that I loved your videos and recipes.
    But my cornbread was not good. I followed the recipe very strict. But I do not know. My cornbread was dried and not smooth.
    What did I make wrong? ^_^

  9. Hi Maangchi.

    질문이 있는데… 제가 사는 근처에 빵집 많아요.
    빵집에 갈때마다 그 옥수수빵만 사서 먹어요.
    근데 제가 기억하는 옥수수 빵은 더 딱딱하니까…
    어떻게 딱딱하게 만들지 아세요?
    그냥 더 구우면 되나요?

  10. rebelleanne South Korea joined 3/15 & has 1 comment

    hello Maangchi, i am so grateful i found your blog. im married to a korean, and whenever i cook korean foods they all like it. and so thanks to you!

    anyway, can i ask what is a cornmeal? im searching on the gmarket but i cant find any. may you please tell me it’s korean name? i wanna make it as a surpise for my hubby, so i dont wanna give him any clue that ill be making that for him. thanks.


    • hiscook Monroe, Washington joined 3/15 & has 1 comment

      Hi. Cornmeal is “coarse” flour from dried maize (corn). In North America, I could easily find stone-ground cornmeal at a grocery store. In Seoul, Korea, I think you may be able to get it at Bang-San Shijang (market) that has a number of stores for baking goods (or at online shopping malls). These stores also carry imported ingredients. If I were you, I would call several stores to check if they have this in stock. I’m pretty sure this word, cornmeal, translates as ‘oksusu garu’ (옥수수 가루) in Korean. However, the ‘oksusu garu’ you normally run into there is more likely to be a finer type. I hope this helps. It is nice of you to try to make your husband happy.

  11. annavivian Canada joined 3/15 & has 1 comment

    I have been trying multiple cornbread recipes and they either come out too dense or too fluffy/cake-like. your recipe created a cornbread with the perfect balance, and there’s no flour! i enjoyed that it was semi-sweet but still had a stronger cornmeal taste which i like. this will be my go-to cornbread recipe! thank you maangchi!

  12. Krynauw Otto Pretoria, South Africa joined 9/13 & has 54 comments

    We also have cornbread in South Africa, we call it ‘mieliebrood’ and we add whole pieces of corn off the cob! It’s so good!

  13. KatKB Washington, DC joined 2/15 & has 1 comment

    Maangchi, before I found your blog I was clueless about Korean cooking… now I’ve made so many delicious things! On the other hand, cornbread is one thing I thought I knew all about, but your recipe is better than my old go-to so I’ll be making this from now on. Thanks for the back story that gives the recipe some human context, too. Please keep sharing your knowledge and your fun spirit! 감사합니다!

  14. stanford USA joined 8/08 & has 11 comments

    Wow looks really delicious! Thanks for the recipe!

  15. FeyDee The Netherlands joined 2/15 & has 3 comments

    Hello Maangchi,

    Thanks for the recipe! I tried making this yesterday, but I noticed that the cornmeal absorbed all of the moisture after soaking for 20 minutes (I guess the cornmeal here is very very thirsty), so I added more moisture till it had a more liquid consistency.

    I have some of the oksusu ppang left over the next day, but it became very dense instead of the fluffy bread I had the day before. Is this normal? Or is it because of the extra moisture I put it?

    I usually soak my cornmeal in water before I cook with it for ± 1 day and then use it. Could I use this method for this recipe?

  16. MariskaLim Jakarta, Indonesia joined 2/11 & has 55 comments

    I always use the Instant Pack to make corn bread. It’s really difficult to find Cornmeal in Jakarta :(

  17. jubies33 arizona joined 6/11 & has 5 comments

    This is gluten free. I don’t even need substitutions. You just made my day:D thanks for the recipe. I look forward to trying it.

  18. sl100048 Singapore joined 6/11 & has 15 comments

    HI Maangchi –
    This recipe was so much wanted! You must have read my mind. I love the corn flavor and adding this fluffiness and sweetness, it will be my all time favorite!
    I like the idea of coupling up with the fresh yogurt and healthy berries!
    This will be my Sunday brunch, can’t wait to see the result!
    Thanks Maangchi,

  19. turtleship Laeland, Florida joined 2/15 & has 1 comment

    While camping and backpacking in Korea for five years on my weekends in the service I often made Jalapeno Cornbread and shared it with my Korean friends I met along the way. They had never tasted it before but really enjoyed it. I blended up Mt. Olive, Jalaneno slices and mixed it with the cornbread mix. Sometimes I cooked beacon to a crisp, ground it up into bits and mixed it with cornbread mix. Tasted great with eggs and grits out camping in the Land of the morning calm”…………………………………..Alan Webb USAF RET.

  20. charliesommers Nashville, Tn. joined 4/10 & has 12 comments

    How wonderful to learn that someone besides us Tennessee hillbillies eats cornbread! When I was growing up my country mama made either cornbread or biscuits for practically every one of our meals. I ate them eagerly not realizing that little kids on the other side of the world were enjoying the same delicious food.

  21. Justin Pennsylvania, USA joined 9/14 & has 7 comments

    Kind of crazy to me to think of cornbread as Korean food, but I will try this version!

    Thanks for the story at the beginning, it was really nice and I can understand how you feel.

Leave a Reply

You must create a profile and be logged in to post a comment.