Goat Cheese & Caramelized Onion Cornbread
Goat Cheese & Caramelized Onion Cornbread Recipe
With sniffly noses from preschool and cool temperatures outside, my cooking has made the transition from cool and light to warm and hearty. I decided it was time for some 15 Bean Vegetable Beef Chili. And who can have chili in the south without some cornbread. Todd and children always love a sweet cornbread with a spicy hearty soup.
I’m always trying to keep it new and interesting in the kitchen, experimenting with flavors and texture and cornbread is no exception. We both love onions so much it typically gets a place at every meal. With cornbread however, it needs to be sweetened. I also love the creamy and tangy texture of goat cheese. What a match made in heaven! It could possibly be the main dish instead of a side. With fresh off the cob corn and buttermilk, it was so moist and delicious that it felt like dessert! I hope you enjoy as much as we did.
Ingredients
Method
- Preheat the oven to 350°F.
- Prepare the onions. Heat a large saute pan to medium and coat the bottom with 2 tablespoons of the olive oil and butter combination. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.
- Whisk together the flour, baking powder, baking soda, cornmeal, and coconut sugar and salt and set aside. You can also use a sifter to blend.
- First melt the butter and honey together and then whisk in the goat cheese (this can also be used as a topping if you make extra) You can also use a mixer instead of a whisk.
- Add the eggs, one at a time and scraping down the bowl between each. Add the 2 cups buttermilk and mix until smooth. Mix together the wet and dry ingredients and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.
- Place two tablespoons of butter in a cast-iron skillet or 9 by 13-inch baking pan. Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to coat the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.
- Bake for about 30-45 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.
Related Posts:
ZUCCHINI NOODLES WITH BEET MARINARA
