Cranberry-Goat Cheese Honey Cornbread

in Scones & Muffins, Sides

I love a free sample at the grocery store. Like, LOVE. I mean, it doesn’t mean I always like them, I usually don’t, but that doesn’t stop me from snacking. Sometimes my grocery lists are exhaustive and I need a lil’ snack break, you know?

A few years ago I was perusing Whole Foods around the holidays and they had one of those goat cheese logs rolled in dried cranberries out for the public to sample. You’ve tried this, no? It’s the simplest/most genius concept in the world: tangy goat cheese cheese rolled in sweet and tart dried fruit. SO GOOD!

I stood there and ate like half the log of goat cheese by myself hoping no one would realize that this girl couldn’t pry herself away and leave. That thing became a problem. After that when I needed a quick appetizer for guests (also known as just myself), I’d copycat that appetizer from Whole Foods.

A few days ago I was in the mood to make cornbread. (I don’t get in good moods, bad moods or sad moods. Instead I get in biscuit moods, roasted chicken moods or, what brings us here today, corn bread moods. It’s weird.)

When I was thinking of what to put in the cornbread I so badly wanted to make, I figured maybe I’d go against all corn bread rules and combine it with that goat cheese and cranberry appetizer.

It was a really good move. It wasn’t until I drowned the cornbread in honey, did I realize that it actually benefitted from being a little sweet, so I made it again adding just the right amount of honey to balance out the tartness provided by the fresh cranberries and goat cheese.

Lucky for us the goat cheese crumbles don’t mix completely with the batter, so you’ll come across little white patches of deliciousness.

I prefer the old-school Southern method of baking corn bread: in a cast iron skillet. It gives you those crunchy, toasted edges that I’m so fond of with a soft, pillowy center.

I see this cornbread cut up and served at a fall dinner or even maybe Thanksgiving. (Only 2 weeks away, cute people!!)

OR, if you’re like me, you can eat it as a snack while watching TV on the internets. (I miss cable.)

Cranberry-Goat Cheese Honey Cornbread

Print this recipe!

2 tablespoons vegetable oil
2 cups of yellow cornmeal
½ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon fine-grain sea salt
2 cups buttermilk, shaken
1 large egg
3 tablespoons honey
2 ounces goat cheese, slightly softened and crumbled
1 cup fresh cranberries (defrosted frozen cranberries will work too!)

1. Preheat oven to 450 degrees. Put the oil in a 12-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.

2. In a medium bowl, mix together the cornmeal, flour, baking powder and salt. Set aside. Measure out your buttermilk and whisk in the egg. Add the honey and whisk for a minute or so, until honey is completely dissolved. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the crumbled goat cheese and 1/2 cup cranberries.

3. Take cast iron skillet out of oven, and carefully pour the hot oil into batter, and mix. Pour batter into cast iron skillet and press the remaining 1/2 cup of cranberries into the cornbread. Bake in oven for 20-22 minutes. Cornbread should be lightly brown on top and pulling away from the sides of the skillet. After you remove it from the oven, allow it to cool slightly (and cook a bit longer) for 5 minutes in the skillet. Cut up and serve warm.

Recipe adapted from here

{ 33 comments… read them below or add one }

Jackie November 7, 2012 at 11:00 am

Oh my gosh I love cornbread! Paired with tangy goat cheese and tart cranberries would be divine! Now I’m craving corn bread lol ;)

Reply

Jennifer November 7, 2012 at 11:17 am

Um, yes, that cheese is amazing. I’ve had it from Trader Joes and I had to pull myself away from it at a party once lol

xo Jennifer

http://seekingstyleblog.wordpress.com

Reply

Katrina @ Warm Vanilla Sugar November 7, 2012 at 11:26 am

This looks so pretty! Love this idea for cornbread!

Reply

Abby@ The Frosted Vegan November 7, 2012 at 12:04 pm

I am LOVING the way this sounds! Cranberries and cornbread! Fall in a skillet.

Reply

Katie @ Blonde Ambition November 7, 2012 at 12:28 pm

I absolutely love those cranberry covered logs! You have me sold :)

Reply

Maggie @ A Bitchin' Kitchen November 7, 2012 at 12:41 pm

Oh my gosh, this looks amazing! I’ve never had one of those goat cheese logs (my Whole Foods never seems to have good samples…) but those are my 2 favorite things to add to salad…soooo, I’m totally in support of this combination. And now I want a salad with goat cheese, cranberries, and cornbread croutons. And a pan of this bread please.

Reply

Sarah November 7, 2012 at 12:54 pm

That looks delicious. I love cranberries and goat cheese!

Reply

jaime @ sweet road November 7, 2012 at 1:36 pm

Hmm…It hints sweet but instead has tart and creamy. gotta try it!

Reply

Margherita November 7, 2012 at 2:12 pm

I’m very picky when it comes to cornbread but I do have to say I’m definitely intrigued by this recipe…
I might have to give it a go!

Reply

Christina @ The Beautiful Balance November 7, 2012 at 5:47 pm

YUM!! This combo is amazing together. I have not tried Whole Foods goat cheese log BUT I have tried Trader Joe’s cranberry log. They also have blueberry-vanilla, which is the best. So addicting.

Reply

Michelle November 7, 2012 at 10:53 pm

I am a sucker for all things goat cheese, but this is over the top!

Reply

gigi November 7, 2012 at 10:56 pm

my cornbread just never comes out perfectly moist. I will be trying this as it seems pretty easy to follow and what a great spin! xx. gigi. food and beauty blogger @ http://www.gigikkitchen.blogspot.com

Reply

Stacey November 8, 2012 at 9:41 am

I love all of these things! This sounds amazing.

Reply

Ashley @ Wishes and Dishes November 8, 2012 at 10:35 am

I love everything about this – goat cheese is a new fave of mine!

Reply

Loretta | A Finn In The Kitchen November 8, 2012 at 11:34 am

I rarely buy goat cheese because I don’t have a plan for it, but they just built a Trader Joe’s near us, so I’m going to have to come up with something! This recipe looks spectacular.

Reply

Liz November 8, 2012 at 11:49 am

This sounds and looks amazing. What size is your cast-iron skillet?

Reply

Adrianna November 9, 2012 at 11:42 am

It’s 12-inches. Just added that in the recipe!

Reply

Suzanne Perazzini November 8, 2012 at 12:12 pm

That cornbread couldn’t look prettier if you tried. I love the pop of red against the yellow.

Reply

Tia November 8, 2012 at 12:30 pm

Totally just signed up at our Thanksgiving pot luck lunch at work to bring this! Thanks for the great recipe!

Reply

reader November 8, 2012 at 3:04 pm

are you so poor that your cable got cut

Reply

Adrianna November 8, 2012 at 3:42 pm

Nah, well, it didn’t get cut off exactly. I turned it off because I found it to be a waste of money, but I do miss it!

Reply

Whitney @ The Newlywed Chefs November 8, 2012 at 5:28 pm

This looks SO delicious! We’ll have to try it soon. Oh, and we decided to cut our cable for a while because we thought it was a waste of money too. Then the cable company called and said they’d cut our bill in half if we stayed with them. Soooo we did!

Reply

Kiran @ KiranTarun.com November 8, 2012 at 5:30 pm

There’s so many of you making cornbread, that it looks like a prerequisite for me to make it this year!
Love the flavors you have going on here :)

Reply

Cowen Park Kitchen November 9, 2012 at 3:49 pm

Hmm…have been eyeing the fresh cranberries at my nearby farmer’s market for a couple weeks now…this sounds ideal!

Reply

Ashley - Baker by Nature November 10, 2012 at 7:14 am

Cranberries and goat cheese?! YES.

Reply

Cass @foodmyfriend November 11, 2012 at 2:44 pm

I already printed the recipe! This looks like my kind of recipe. I’m such a sucker for goats cheese and these look way too yummy to not bake. I have never made corn bread (cornbread?) so this should be a good start!

Reply

theaxx November 13, 2012 at 1:09 am

omg, I’m TOTALLY going to try this! I love cranberries… and I love goats cheese – I mean… it’s a no brainer. Yummy! Thank you for your genius :)

thea.
(spoonfulzine)

Reply

Kelsey November 14, 2012 at 10:10 am

This looks sooo delicious but I’m struggling to think of something to pair it with to make a meal – any thoughts?

Reply

Adrianna November 14, 2012 at 4:39 pm

Oh I love cornbread with fried chicken, or baked chicken or a roasted chicken. If you wanted to do a vegetarian meal, I’d recommend this brussels sprout and cauliflower gratin that I posted about 3 years ago. Still a winner!

http://acozykitchen.com/cauliflower-and-brussels-sprout-gratin/

Reply

Kelsey November 16, 2012 at 1:54 pm

What a great recipe. I wonder how it would work out for dressing? I may just have to experiment this weekend :-)

Reply

Adrianna November 16, 2012 at 2:33 pm

Oh genius idea! I bet it’d work out great. I’d just be sure to cube it up and let it sit out for a day so it dries out. This is a pretty moist cornbread. Let me know how it goes!

Reply

carl January 13, 2013 at 10:12 am

wow

Reply

Allison @ thebakingyear February 16, 2013 at 12:04 pm

Looks delicious!!!

-Allison, thebakingyear.wordpress.com

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: