Comments on: caramelized onion and goat cheese cornbread

By: jean

jean — Wed, 03 Mar 2010 09:00:49 +0000

A pretty belated comment, but I only just got around to making this after having it on my lengthy list of “to cook recipes”. Its delicious – I misread the recipe and mixed the onions in to the batter but that seems to work (and also didn’t have quite enough goats cheese). I’ll definitely be making it again! Its a lot moister than the Gourmet recipe I have been making and thus I’m hoping the leftovers may even be edible tomorrow (with aforementioned recipe the cornbread is nice fresh out of the oven but very dry a few hours later).

By: Aidria

Aidria — Tue, 05 Jan 2010 06:08:46 +0000

I made this tonight and it was amazing. I didn’t have a lot of goats cheese and I didn’t have time to soak the cornmeal and buttermilk (well I was impatient) and it still came out amazing…. However I noticed above in the other comments that the quantity was too much for a 10 inch pan, I had the same issue and I had to bake it for an hour…I suggest splitting the batter into 2 pans if anything.
Anyways I follow this blog a lot, it’s one of my favourites, thank you so much, I look forward to each post!

By: SMiGL

SMiGL — Mon, 21 Dec 2009 13:23:24 +0000

looks delicious :)

By: rebecca

rebecca — Sun, 22 Nov 2009 00:52:59 +0000

I made this yesterday – and the quantity of batter was wayyyyy to much for a standard 10″ cast iron skillet. I put it in a deeper 10″ and it was great.

Having said that I made two slight variations – I didn’t have enough buttermilk, so it was a mix of buttermilk, whole milk, and half and half. I’m sure that made a difference. AND of course, BACON.

Now having said *that* I got two marriage proposals and a “best cornbread I’ve ever had” response.

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.