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.
The 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 portion)
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
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!
Hi Diane,
could you please inform me, what these C and T measures stand for? I could easily use grams just fine…
Also, when you specify flour, you mean, regular wheat flour? And, I don’t think I know, what the cornmeal is. May I use just plain corn flour, instead of these first two items?
I forgot… If I sift dry ingredients, I won’t be having any bigger grain ingredients left, as I guess, they will stay in a sieve. No…?
Thanks.
‘C’ stands for ‘cup’, big ‘T’ stands for tablespoon and little ‘t’ stands for teaspoon. As for the flour- yes, just regular wheat flour. I would stick with the cornmeal, rather than using corn flour. Lastly, if you have a fine sieve, omit the cornmeal from that process and stir it in after. Hope that helps.
Hi Diane,
just wanted to thank you for the explanations and everything. I’ve sent the recipe with all the specified measurements to my mom in Serbia, and she reported, that she’s very happy with the result. And I mean, she’s making her own goat cheese.
Aleksandar
Aleksandar,
Lordy! I would soooooo love to try your mom’s goat cheese! Really glad that the recipe worked out so well for her.
Hey Diane,
I’m still making this bread, once in a while. I tried this Quebecois goat cheese, and it worked just fine. I just needed couple of tryouts, to figure, when’s the right moment, for the cheese to meet the dough (well, it is practically a bread at that point).
And well, the actual reason for this post – as you’ve said, you would soooo….. like to try my mom’s goat cheese, I’m willing to part with some of it… Yeah, I just got back from over there recently; but do to the Football World Cup (yes, you don’t want to miss that, for all the cheese on this globe), I wasn’t able to type all this earlier…
Take care…