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.