Gyeranppang (Korean Egg Bread) vs Classic Southern Cornbread

Both breads start from the same quick, just-mixed batter of flour, milk, egg, butter, sugar and baking powder, but they head in different directions. Gyeranppang uses a lightly sweetened flour batter in small molds, each crowned with a whole egg baked right into the bread, so the white sets while the yolk can stay jammy, with chopped parsley as an optional garnish. Southern cornbread leans on cornmeal and oil, with sugar optional, and is poured into a pan of hot melted butter, then baked until golden brown for a heartier, corn-forward slice.