Rosemary Cornbread with Goat Cheese Butter

If I make a big pot of soup or chili, I pretty much HAVE to have something to dip in it. Like HAVE to. And you know, to sop up any extra goodness at the bottom of the bowl…

Rosemary Cornbread with Goat Cheese Butter

So, while a great piece of soft and crispy baguette is obviously lovely and gets the job done. Isn’t something homemade even better?

Rosemary Cornbread with Goat Cheese Butter

Made from scratch bread is up there in the best food items of all time, and here is another recipe to add to your arsenal: Rosemary Cornbread, hopefully slathered in Goat Cheese Butter I might add.

Rosemary Cornbread with Goat Cheese Butter

If you recall, we have talked cornbread before. My sister Julie and I like it a little sweet. When I admitted that to my southern sister-in-law Natalie, she looked at me like I was over the edge crazy. She said she was just going to forget that I said that at all, and that we could just carry on with making the right way.

Rosemary Cornbread with Goat Cheese Butter

Woops.

And I was so inspired by these Goat Cheese Hushpuppies that we made. Remember those? That we also made this goat cheese butter to glob all over it. And Thank God we did please. Because it was the right thing to do.

Ok. To make it the right way, this is what you do:
For the Corn Bread:

Preheat the oven to 400 degrees, and prepare a skillet with 1 Tablespoon of vegetable oil.

In a large bowl, combine 2 cups medium grind cornmeal, flour, baking powder, baking soda and the salt. Toss in the rosemary and red pepper flakes. In a seperate bowl, combine the eggs and buttermilk, whisking them together.

Combine the dry ingredients and the buttermilk mixture.

Rosemary Cornbread with Goat Cheese Butter

Gently stir the ingredients together until you have a thick batter.

Rosemary Cornbread with Goat Cheese Butter

Rosemary Cornbread with Goat Cheese Butter

Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.

Rosemary Cornbread with Goat Cheese Butter

Rosemary Cornbread with Goat Cheese Butter

Remove from the oven and slice into wedges.

Rosemary Cornbread with Goat Cheese Butter

Serve this hot or at room temperature with Goat Cheese Butter.

Rosemary Cornbread with Goat Cheese Butter

For the Goat Cheese Butter:

Combine everything well in a small bowl, mashing it together with a fork. Refrigerate until ready to use.

Rosemary Cornbread with Goat Cheese Butter

For soups to serve this Rosemary Cornbread with, I would try these:
White Chicken Chili
Pork Chili Verde
Curried Shrimp Chowder
5 Alarm Chili
Spicy Turkey Chili

Recipe: Rosemary Cornbread with Goat Cheese Butter

Ingredients

  • -2 cups cornmeal
  • -2/3 cup flour
  • -2 tsp baking powder
  • -½ tsp baking soda
  • -2 tsp salt
  • -1 Tablespoon rosemary, minced
  • -1 tsp red pepper flakes
  • -2 eggs
  • -2 cups buttermilk
  • Goat Cheese butter:
  • -4 Tbs butter, room temperature
  • -6 tbs goat cheese, room temperature
  • -2 tbs chives, minced

Instructions

  1. For the Corn Bread:
  2. 1. Preheat the oven to 400 degrees, and prepare a skillet with 1 Tablespoon of vegetable oil.
  3. 2. In a large bowl, combine 2 cups medium grind cornmeal, flour, baking powder, baking soda and the salt. Toss in the rosemary and red pepper flakes.
  4. 3. In a seperate bowl, combine the eggs and buttermilk, whisking them together.
  5. 4. Create a well in the middle of the dry ingredients and pour the buttermilk mixture in.
  6. 5. Gently stir the ingredients together until you have a thick batter.
  7. 6. Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.
  8. 7. Serve this hot or at room temperature with Goat Cheese Butter.
  9. 8. For the Goat Cheese Butter:
  10. 9. Combine everything well in a small bowl, mashing it together with a fork. Refrigerate until ready to use.

Preparation time: 10 minute(s)

Cooking time: 18 minute(s)

Number of servings (yield): 8

 

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Rosemary Cornbread with Goat Cheese Butter

If I make a big pot of soup or chili, I pretty much HAVE to have something to dip in it. Like HAVE to. And you know, to sop up any extra goodness at the bottom of the bowl…

Rosemary Cornbread with Goat Cheese Butter

So, while a great piece of soft and crispy baguette is obviously lovely and gets the job done. Isn’t something homemade even better?

Rosemary Cornbread with Goat Cheese Butter

Made from scratch bread is up there in the best food items of all time, and here is another recipe to add to your arsenal: Rosemary Cornbread, hopefully slathered in Goat Cheese Butter I might add.

Rosemary Cornbread with Goat Cheese Butter

If you recall, we have talked cornbread before. My sister Julie and I like it a little sweet. When I admitted that to my southern sister-in-law Natalie, she looked at me like I was over the edge crazy. She said she was just going to forget that I said that at all, and that we could just carry on with making the right way.

Rosemary Cornbread with Goat Cheese Butter

Woops.

And I was so inspired by these Goat Cheese Hushpuppies that we made. Remember those? That we also made this goat cheese butter to glob all over it. And Thank God we did please. Because it was the right thing to do.

Ok. To make it the right way, this is what you do:
For the Corn Bread:

Preheat the oven to 400 degrees, and prepare a skillet with 1 Tablespoon of vegetable oil.

In a large bowl, combine 2 cups medium grind cornmeal, flour, baking powder, baking soda and the salt. Toss in the rosemary and red pepper flakes. In a seperate bowl, combine the eggs and buttermilk, whisking them together.

Combine the dry ingredients and the buttermilk mixture.

Rosemary Cornbread with Goat Cheese Butter

Gently stir the ingredients together until you have a thick batter.

Rosemary Cornbread with Goat Cheese Butter

Rosemary Cornbread with Goat Cheese Butter

Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.

Rosemary Cornbread with Goat Cheese Butter

Rosemary Cornbread with Goat Cheese Butter

Remove from the oven and slice into wedges.

Rosemary Cornbread with Goat Cheese Butter

Serve this hot or at room temperature with Goat Cheese Butter.

Rosemary Cornbread with Goat Cheese Butter

For the Goat Cheese Butter:

Combine everything well in a small bowl, mashing it together with a fork. Refrigerate until ready to use.

Rosemary Cornbread with Goat Cheese Butter

For soups to serve this Rosemary Cornbread with, I would try these:
White Chicken Chili
Pork Chili Verde
Curried Shrimp Chowder
5 Alarm Chili
Spicy Turkey Chili

Recipe: Rosemary Cornbread with Goat Cheese Butter

Ingredients

  • -2 cups cornmeal
  • -2/3 cup flour
  • -2 tsp baking powder
  • -½ tsp baking soda
  • -2 tsp salt
  • -1 Tablespoon rosemary, minced
  • -1 tsp red pepper flakes
  • -2 eggs
  • -2 cups buttermilk
  • Goat Cheese butter:
  • -4 Tbs butter, room temperature
  • -6 tbs goat cheese, room temperature
  • -2 tbs chives, minced

Instructions

  1. For the Corn Bread:
  2. 1. Preheat the oven to 400 degrees, and prepare a skillet with 1 Tablespoon of vegetable oil.
  3. 2. In a large bowl, combine 2 cups medium grind cornmeal, flour, baking powder, baking soda and the salt. Toss in the rosemary and red pepper flakes.
  4. 3. In a seperate bowl, combine the eggs and buttermilk, whisking them together.
  5. 4. Create a well in the middle of the dry ingredients and pour the buttermilk mixture in.
  6. 5. Gently stir the ingredients together until you have a thick batter.
  7. 6. Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.
  8. 7. Serve this hot or at room temperature with Goat Cheese Butter.
  9. 8. For the Goat Cheese Butter:
  10. 9. Combine everything well in a small bowl, mashing it together with a fork. Refrigerate until ready to use.

Preparation time: 10 minute(s)

Cooking time: 18 minute(s)

Number of servings (yield): 8