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…
So, while a great piece of soft and crispy baguette is obviously lovely and gets the job done. Isn’t something homemade even better?
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.
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.
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.
Gently stir the ingredients together until you have a thick batter.
Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.
Remove from the oven and slice into wedges.
Serve this hot or at room temperature 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.
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
- -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
- For the Corn Bread:
- 1. Preheat the oven to 400 degrees, and prepare a skillet with 1 Tablespoon of vegetable oil.
- 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.
- 3. In a seperate bowl, combine the eggs and buttermilk, whisking them together.
- 4. Create a well in the middle of the dry ingredients and pour the buttermilk mixture in.
- 5. Gently stir the ingredients together until you have a thick batter.
- 6. Pour the batter into the skillet and pop into the oven to bake for about 18 minutes.
- 7. Serve this hot or at room temperature with Goat Cheese Butter.
- 8. For the Goat Cheese Butter:
- 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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I like it sweet too. Maybe it’s a regional thing?
Not sure? I do like it sweet, but have to admit- this was GREAT too!
The cornbread sounds awesome, but goat cheese butter??! Oh my GAWD! That’s the greatest thing I have heard all week!
I know. I feel the same way. I mean anything with Goat cheese and butter, slathered on a carbohydrate is good for me.
That butter looks just unreal! Yum!
Yes, yes and yes. I pretty much just want to just spread it on everything.
LOVE the rosemary flavors and the goat cheese butter sounds wonderful! Welcome home 🙂
Thanks Marla 🙂
Goat cheese butter! YUM!
what size skillet??
Thanks you Judy!!! 9″ skillet.
I have Lodge cast iron skillets & they ar 8″ or 10″. That is measured across the top. The bottom of the 8″ skillet is about 6″. So, which one???
I think I would go 10″, I am scared the 8 would be overflowing. Maybe check it a little early on the cooking time.
Goat Cheese Butter??? Oh heavens WHERE has this been all my life??? Grabbing keys on my way to the store now….
lol! Awesome Nancy. Thanks for loving Goat Cheese as much as I do.
You had me at goat cheese butter!
I’m usually in the sweet cornbread camp too. My mom is from the South, so I’m not sure what happened there haha. Sweet cornbread is definitely a Northern thing!
Now I know this! Who knew sweet cornbread was such a sin!?
I love that you baked this in a cast iron skillet. I love almost anything goat cheese – great idea, Heather!
It’s ok, I like my cornbread on the sweet side, too, and I’m from the South! 🙂 But, lest I give the impression I’ve betrayed my heritage, I do have a jar of bacon fat in my fridge to add extra flavor to things… And if sweet cornbread is considered a sin, you’ve made your atonement by using the bread to sop your chili!. That’s just good eating!
Well, I’ve tried goat milk butter (which is very good, BTW) but I never though of goat CHEESE butter. Holy female goat, Heather! There’s a farm not too far from ours that makes the most sublime soft and creamy fresh goat cheese. I’m definitely picking up some this weekend at the farmstand to test this out. This cornbread would work with your shrimp chowder, right?
Yes!! Love the goat cheese butter- it takes it over the edge!
Perfect for chili season!
Did you grease the cast iron skillet? (before pouring batter in/baking, etc)
yup! 1 Tbs veg oil in the skillet
Thanks! I must have missed that in the directions, sorry. The goat cheese butter sounds great and a unique cornbread spread!
Heaher, making this in italy tommorrow! But my cast iron skillet is le creuset 26. Is that too small?!
26 cm? I think that would be just fine!
Made this for company and they LOVED it!!! We all loved it! The goat cheese butter with chives was SO GOOD. Served it with some chicken chili for the football game – big hit Christo! : )