Spring Onion & Goat Cheese Cornbread

 

2 c. cornmeal
2/3 c. flour
4 t. baking powder
½ t. salt
1 1/3 c. milk
2 eggs, beaten
5 T. vegetable oil
2 t. sugar
½ c. chevre, crumbled
½-1 c. spring onions, sliced
2 T. butter
In a 9” iron skillet, melt butter & sauté spring onions. Set aside. In large bowl, combine dry ingredients with whisk. Stir milk, eggs, and oil together in a smaller bowl and combine with dry ingredients.  Stir half of onions and half of goat cheese into cornbread batter. Pour batter into pre-heated greased skillet and top with remaining onions and goat cheese. Bake at 425 until golden brown.
2 c. cornmeal
2/3 c. flour
4 t. baking powder
½ t. salt
1 1/3 c. milk
2 eggs, beaten
5 T. vegetable oil
2 t. sugar
½ c. chevre, crumbled
½-1 c. spring onions, sliced
2 T. butter
In a 9” iron skillet, melt butter & sauté spring onions. Set aside. In large bowl, combine dry ingredients with whisk. Stir milk, eggs, and oil together in a smaller bowl and combine with dry ingredients.  Stir half of onions and half of goat cheese into cornbread batter. Pour batter into pre-heated greased skillet and top with remaining onions and goat cheese. Bake at 425 until golden brown.

Leave a Reply

*