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Goat Cheese & Caramelized Onion Cornbread

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Ingredients Method

Ingredients
  

  • 1 cup stone ground cornmeal from the 100 year "Old Mill in Guilford" store bought will do :
  • 2 to 2 1/4 cups buttermilk
  • 2 tablespoons butter and olive oil combination
  • 1 1/4 cup onion diced
  • 1 3/4 cups whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon Himalayan Sea Salt
  • 6 ounces of crumbled goat cheese room temperature so it’s soft
  • 2 tablespoons raw honey
  • 1/4 cup coconut sugar
  • 3 large eggs at room temperature
  • 2 tablespoons unsalted butter melted
  • 2 1/2 cups fresh or frozen corn kernels
  • 2 tablespoons butter

Method
 

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.