Caramelized Onion and Goat Cheese Cornbread
Photo © Deb Perelman
- 1 cup (6 ounces) coarse cornmeal
- 2 cups (16 ounces) buttermilk
- 1 to 2 tablespoons oil, butter or a combination thereof
- 1 cup onion, 3/4-inch dice
- 1 3/4 cups (8 ounces) unbleached, all-purpose flour
- 1 1/2 tablespoons (.75 ounce) baking powder
- 1/4 teaspoon (.05 ounce) baking soda
- 1 teaspoon (.25 ounce) salt
- 6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft
- 2 tablespoons (1.5 ounces) honey
- 1/4 cup (2 ounces) granulated sugar
- 3 large (5 ounces) eggs, at room temperature
- 2 tablespoons (1 ounce) unsalted butter, mleted
- 2 1/2 cups (16 ounces) fresh or frozen corn kernels
- 2 tablespoons (1 ounce) bacon fat, vegetable oil or butter
- Produce
- Corn, fresh or frozen kernels (2 1/2 cups)
- Onion (1 cup)
- Meat
- Bacon fat (2 tablespoons)
- Cooking & Baking
- All-purpose flour, unbleached (1 3/4 cups)
- Baking powder (1 1/2 tablespoons)
- Baking soda (1/4 teaspoon)
- Cornmeal, coarse (1 cup)
- Granulated sugar (1/4 cup)
- Honey (2 tablespoons)
- Oil (1 tablespoons)
- Salt (1 teaspoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Buttermilk (2 cups)
- Log of goat cheese (6 ounce)
- Refrigerated
- (5 ounces) eggs, large (3)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 18, 2009 (3 years ago).
33 people saved this recipe.
