Last Thanksgiving in Melbourne, I made a new cornbread recipe that everyone loved; but my sister-in-law loved it the most! She loved it so much, she requests it when we have get togethers, like this past Mother’s Day.
This cornbread is unique, in that it has goat cheese and caramelized onion mixed through, giving it that twangy, savory flavor. The goat cheese also adds to the texture, making it a bit more supple.
The recipe also calls for cornmeal and corn kernels, that I roast up before adding them to the mix. It also calls for sugar and honey; I omit the sugar — it doesn’t need it.
I cook the cornbread in a cast iron pan, that I preheat in the oven for at least 30 minutes. When the oven has reached optimal cornbread baking temperature, I remove the cast iron pan from the oven, and pour in the batter. As a result, you’re left with a thin, crispy exterior that matches incredibly well with the creamy, steamy, moist inside.