Cornbread (Baked with Goats Cheese)

Though I've never considered myself to be much of a baker (I've always identified more as a stove top gal), the onset of a much cooler season seems to have inspired a renewed interest in my oven. Nothing fancy- I am seeking (close to) instant gratification, but I want it to taste good. This cornbread recipe is adapted from my mom's version. I clearly remember copying it onto one of her blank 'Mother Goose' recipe cards as I prepared to leave the nest and get a place of my own. As I copied the ingredients from the original, yellowed newspaper clipping I remember thinking that this item was more than just a treat..... it was a downright necessity, as essential to take with me as my clothing and my bed.

This simplicity of this particular cornbread welcomes countless variations..... cheeses, fresh herbs, corn niblets, even sweet ingredients such as sugar, nuts and fruit. This version is elevated by the addition of goats cheese and sour cream. If you happen to have leftovers, this bread is deadly delish sliced thick and reheated in the toaster. Slathered with butter and jam, of course.

Cornbread (Baked with Goats Cheese)
(Makes one 8” x “8 baking pan)

Grease an 8” x 8” square baking pan. Preheat oven to 400*. Then sift into a large bowl:

1 c flour
1 c cornmeal
2-3 T sugar
4 t baking powder
¾ t salt

Stir to combine. Next, mix in one at a time:

¼ butter, softened and cut into pieces
2 eggs, beaten
2/3 c water mixed with 1/3 c sour cream

Add wet mixture to the dry ingredients. Stir to combine. Pour into baking pan.

½ c goats cheese.

Dot with pieces of goats cheese, spacing evenly. Bake for 30 minutes. Best served still warm from the oven!

Mmm, beets look luscious! And just to let you know, Diane, Jim will be announcing the 2010 Outstanding in the Field tour schedule soon. With August stops for dinners in Toronto and Montreal! Sign up...

By Lisa

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you probably found your answer to sea salt by now. If not here is the reason as why see it. I am not a raw foodist but love to use sea salt for several reasons. The taste is better and more satisfying...

By anchorageb2

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I've always considered trying almond milk or rice milk but this recipe seems intriguing enough for me to finally bite the bullet. I'm curious as to why sea salt would be necessary for such a recipe?

By Vic De Zen

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