After a long hiatus from blogging, I’m back! Life has been busy with planning a wedding (and actually getting married!), but I’m happy to be back in my kitchen on a regular basis. The holidays are all about food and I have several great recipes over the next few weeks to share with you all.
I know Thanksgiving is behind us but I’m not quite ready to give up the cranberries. I have a special place in my heart for cranberry relish-I really think it takes a turkey sandwich to a whole new level. Anyway, I had a half-empty bag of cranberries in my fridge and decided to add it to some cornbread. There is a good dose of tangy goat cheese thrown in as well and the cornbread is baked in a skillet to give it that extra buttery and crispy edge.
If you don’t have a skillet, you could easily make this in a regular pie plate or square baking dish. But I highly recommend adding the cast iron skillet to your kitchen collection-I have a 10 inch one and I use it almost daily for anything from pan-frying chicken to baking giant skillet chocolate chip cookies. In case I’ve convinced you of your need for one….here’s a link to the one I have.
Anyway, without further ado….here is the beautiful, festive and tasty cornbread. Give it a try!
- 1 tablespoon of canola oil
- 2 cups of yellow cornmeal
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 cup sugar
- 1 1/2 teaspoons of sea salt, ground
- 2 cups of buttermilk
- 2 tablespoons of melted butter
- 1 large egg
- 3 tablespoons of honey
- 3-4 ounces of fresh goat cheese, crumbled
- 1 cup of fresh cranberries
- Preheat oven to 450 degrees. Place the oil into the skillet and place the skillet into the oven, allowing it to pre-heat as well. Leave the skillet in the oven until the oil begins to sizzle (about 5 minutes)
- In a bowl, mix together the corneal, flour, baking powder and sea salt
- In a separate bowl, whisk the egg into the buttermilk. Add in the honey and sugar and whisk until disolved
- Add the wet ingredients to the dry and stir until combined
- Fold in the 3 ounces of the goat cheese and 3/4 of a cup of the cranberries
- Carefully pour the batter into the hot cast iron skillet. Sprinkle the remaining goat cheese and cranberries overtop of the batter
- Bake in the oven for 20-25 minutes or until the cornbread turns lightly golden brown
- Remove from the oven and let it continue to cook in the skillet for an additional 5 minutes before removing it and/or serving it