Comments on: caramelized onion and goat cheese cornbread

By: Zoe C

Zoe C — Wed, 18 Nov 2009 19:18:09 +0000

Love the sound of this recipe and I’m planning on making it for Thanksgiving. The only catch is that I will need to make it this weekend — do you think it will hold up ok if I freeze it? Thanks!!

By: Paul Camp

Paul Camp — Mon, 07 Sep 2009 23:56:04 +0000

It’s a terrible thing, to do that to a cornbread.

Just call it something else and you’ll be fine. Putting sugar in it makes it johnnycake, not cornbread.

By: Cara

Cara — Sat, 01 Aug 2009 05:21:21 +0000

Just pulled this out of the oven! I am taking it to a party tomorrow so I am hoping it tastes delicious (I am sure it will). Do you have an tips on reheating?

By: Jen H

Jen H — Wed, 03 Jun 2009 21:14:14 +0000

Made this this past weekend and really like it. I should have halved the recipe because it was a ton for 2 of us, but then again I wouldn’t have had any to bring into the office and I don’t think my coworker’s would have appreciated that! I put it in the kitchen at 9am and it was all gone by 10am. Great recipe although I wish I had a bit more of the goat cheese tanginess.

By: Lenore

Lenore — Sun, 03 May 2009 05:13:54 +0000

Followup–I made a half-batch last week in a 9×9 pyrex pan. The result lacked a little in crispiness but toasted up very, very nicely.

I also made a few changes: didn’t caramelize the onions to the smoky intensity of the first batch, and added canned chopped green chilis for the last 10 minute or so of the saute. I mixed the saute into the batter, having decided I just liked them better that way. I also used a different chevre this time, which I believe was much milder and left no aftertaste while adding the creaminess that makes this recipe so special. Finally, due to some long workdays, my grits soaked in buttermilk for no less than four days. I think there’s a whole lot of corn bread in this displaced Yankee’s future.

By: Erin

Erin — Wed, 15 Apr 2009 04:33:25 +0000

I made this tonight, and while it was delicious, I suggest giving a size to the cast iron pan. I made it in mine, which is a 10″, and it was really full, the butter boiled over the sides, and my oven lit on fire. Also, because it was so tall, it took forever to bake.

By: Lenore

Lenore — Mon, 06 Apr 2009 19:13:17 +0000

Outstanding! After a looong slow caramelization the quantity of the onions seemed too puny to produce a sufficient sprinkling on top so I ended up mixing them in at the end, which made the whole thing just lovely. I did cut the fat a little overall, probably by about 1 1/2 tablespoons, and used a little less sugar, and it was still yummers. And my altitude adjustments worked! I felt very proud to have finally made a perfectly likable cornbread.

I think this was a little too unusual for my coworkers; I had to open it up to practically the whole floor of our building before they disappeared. Those who liked it loved it; others didn’t comment. There was a tangy aftertaste from either the buttermilk or the goat cheese that I loved, so perhaps it was that plus the strong oniony-ness that put people off.

Ruby, if I wanted more spice I’d probably chop some fresh hot peppers, saute them with the onions at the end of the saute, and sprinkle them on top.

By: Ruby

Ruby — Mon, 06 Apr 2009 17:48:35 +0000

This was very good. The texture was really nice; soaking the cornmeal in the buttermilk was a fantastic tip and will keep in mind for the future. I found that the goat’s cheese didn’t really add anything to it. I could faintly taste it the day after when the cornbread was cold. I think it definitely needs some spicing up! Next time, I will throw in some chili flakes and maybe use a different cheese than goat’s. The onion topping was amazing and I sprinkled a generous amount of sea salt on top to balance out the overall sweetness and add some top crunch. The next day, I warmed up the pieces in a toaster oven which made all the cut sides toasty – now that was amazing!

By: leothelion

leothelion — Mon, 30 Mar 2009 13:29:02 +0000

Made this this weekend and it was delicious. It feeds a crowd but I could have used another one as people were looking to take leftovers home! Made it in 2 stages (my dining room is open to the kitchen so I like to have a lot prepared in advance, especially floury stuff): I put the wet ingredients and the dry together but kept them separate until I was ready to bake. As always, fantastic recipe.

By: Recipe man

Recipe man — Mon, 30 Mar 2009 06:00:24 +0000

this looks so tasty! goat cheese is amazing has that extra aroma and taste that makes food so special. YUM!