Comments on: caramelized onion and goat cheese cornbread http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Cari http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-1497262 Cari Wed, 18 Jan 2012 21:42:25 +0000 http://smittenkitchen.com/?p=2392#comment-1497262 We just had a cooking competition at my office, and I won the second category with this delicious cornbread! Everyone was over the moon for it. Deb definitely grabbed some new fans today. It did take a bit longer in my oven - at 350 is was still liquid in the center after 30 min., so I cranked up the heat to 425 for another fifteen. Results? Perfection!! It even won out over a cornbread that was fresh from the oven, mine had been out for three hours already. Can I get 'what-what?' : D I can't wait for the cookbook! <3 We just had a cooking competition at my office, and I won the second category with this delicious cornbread! Everyone was over the moon for it. Deb definitely grabbed some new fans today.

It did take a bit longer in my oven – at 350 is was still liquid in the center after 30 min., so I cranked up the heat to 425 for another fifteen. Results? Perfection!! It even won out over a cornbread that was fresh from the oven, mine had been out for three hours already. Can I get ‘what-what?’ : D

I can’t wait for the cookbook! <3

]]> By: deb http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-1178827 deb Mon, 21 Nov 2011 03:37:19 +0000 http://smittenkitchen.com/?p=2392#comment-1178827 I think this would be fine to bake in advance and rewarm when you get where you're going. I think this would be fine to bake in advance and rewarm when you get where you’re going.

]]> By: Denise http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-1175879 Denise Sun, 20 Nov 2011 13:35:43 +0000 http://smittenkitchen.com/?p=2392#comment-1175879 I echo Andrea's question. Would it be OK to cook, to bring to a Thanksgiving dinner, then warm up there--or better to serve it at room temperature? I echo Andrea’s question. Would it be OK to cook, to bring to a Thanksgiving dinner, then warm up there–or better to serve it at room temperature?

]]> By: Andrea http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-1165255 Andrea Fri, 18 Nov 2011 19:11:04 +0000 http://smittenkitchen.com/?p=2392#comment-1165255 This looks delicious! I see the recipe says to serve immediately. Would it work to make this a day ahead? I'm thinking about making it Wednesday night to take to a Thanksgiving dinner on Thursday. Thanks! This looks delicious! I see the recipe says to serve immediately. Would it work to make this a day ahead? I’m thinking about making it Wednesday night to take to a Thanksgiving dinner on Thursday. Thanks!

]]> By: Andrea C. http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-887601 Andrea C. Mon, 05 Sep 2011 02:19:43 +0000 http://smittenkitchen.com/?p=2392#comment-887601 My go-to cornbread! Gets tons of compliments/second helpings when I take it places. I add a little bit of cayenne. My go-to cornbread! Gets tons of compliments/second helpings when I take it places. I add a little bit of cayenne.

]]> By: Raich http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-673474 Raich Sun, 22 May 2011 12:39:17 +0000 http://smittenkitchen.com/?p=2392#comment-673474 I've had bad luck with baking cornbread in the past, but always secretly loved it. We don't do dairy, so at the risk of sounding like a bad epicurious comment, I left out the goat cheese and swapped the buttermilk with soy-milk + lemon juice and it was still among the best cornbread of had. Certainly the best i've ever made. I’ve had bad luck with baking cornbread in the past, but always secretly loved it.
We don’t do dairy, so at the risk of sounding like a bad epicurious comment, I left out the goat cheese and swapped the buttermilk with soy-milk + lemon juice and it was still among the best cornbread of had. Certainly the best i’ve ever made.

]]> By: Liz http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-633695 Liz Wed, 04 May 2011 14:35:25 +0000 http://smittenkitchen.com/?p=2392#comment-633695 Love it! As a fellow Yankee but transplant to the deep south, I am delighted to find a non-cardboard cornbread recipe. This recipe also makes me smile because we have dairy goats and make the cheese that this recipe calls for. A good friend sent me the link to this site, and she must have known what my cold-blooded Yankee taste buds long for! Thanks for sharing! Love it! As a fellow Yankee but transplant to the deep south, I am delighted to find a non-cardboard cornbread recipe. This recipe also makes me smile because we have dairy goats and make the cheese that this recipe calls for. A good friend sent me the link to this site, and she must have known what my cold-blooded Yankee taste buds long for! Thanks for sharing!

]]> By: Danica http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-559185 Danica Tue, 18 Jan 2011 05:08:51 +0000 http://smittenkitchen.com/?p=2392#comment-559185 I have to admit - I did not make this recipe to the full extent of it's possibilities. :) I really just wanted a good basic cornbread (and SK is my standby source) so used this recipe without all the fancy extras. It was delish! I used 2 cups cornmeal/polenta mix, and only 3/4 cup white flour. I used 1 cup milk and 1 cup of Trader Joe's "European style" plain yogurt in place of the buttermilk. I included the corn kernels, used only 1/4 cup brown sugar as sweetening and kept all the baking soda/powder, salt, eggs and butter as written. It worked great baking it in the cast iron skillet - with such a superior crispy bottom/edge. Thanks Deb for another winner! I have to admit – I did not make this recipe to the full extent of it’s possibilities. :) I really just wanted a good basic cornbread (and SK is my standby source) so used this recipe without all the fancy extras. It was delish! I used 2 cups cornmeal/polenta mix, and only 3/4 cup white flour. I used 1 cup milk and 1 cup of Trader Joe’s “European style” plain yogurt in place of the buttermilk. I included the corn kernels, used only 1/4 cup brown sugar as sweetening and kept all the baking soda/powder, salt, eggs and butter as written. It worked great baking it in the cast iron skillet – with such a superior crispy bottom/edge. Thanks Deb for another winner!

]]> By: Bradley Blackburn http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-541538 Bradley Blackburn Mon, 10 Jan 2011 05:10:59 +0000 http://smittenkitchen.com/?p=2392#comment-541538 Tried this recipe recently and used boursin cheese in place of the goat cheese and also added a little shredded smoked cheddar as well. It was really tasty, however I think my cast iron skillet was a touch too small. The mix filled the pan and as a result, took about an hour to cook and was still a little too moist in the middle. Overall, I think it could be an awesome recipe with the right skillet!! Tried this recipe recently and used boursin cheese in place of the goat cheese and also added a little shredded smoked cheddar as well. It was really tasty, however I think my cast iron skillet was a touch too small. The mix filled the pan and as a result, took about an hour to cook and was still a little too moist in the middle. Overall, I think it could be an awesome recipe with the right skillet!!

]]> By: Katie http://smittenkitchen.com/2009/03/caramelized-onion-and-goat-cheese-cornbread/#comment-501280 Katie Tue, 21 Dec 2010 01:40:44 +0000 http://smittenkitchen.com/?p=2392#comment-501280 I really really really wanted to like this. We had cornbread all the time when I was a kid even though I'm from New England and not the south. I didn't love it. I think I'm just a Jiffy box mix with half the sugar kind of girl. I really really really wanted to like this. We had cornbread all the time when I was a kid even though I’m from New England and not the south. I didn’t love it. I think I’m just a Jiffy box mix with half the sugar kind of girl.

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