Our updated cornbread is rich and moist and gets a flavor boost from fluffy whipped goat cheese topped with a sprinkling of jalapeño. Serve wedges of it as part of a big holiday meal, or try it alongside a soup, stew or chili.
Special Diets:
Ingredients
Method
Preheat oven to 350°F. Brush a medium (9-inch) ovenproof skillet with oil and set aside.
Whisk together cornmeal, baking mix, baking powder, baking soda and salt in a large bowl.
Whisk together buttermilk, eggs, egg yolk, melted butter and honey in a medium bowl.
Pour wet ingredients over dry ingredients and whisk just to combine. Pour batter into the skillet.
Bake until puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Cool at least 20 minutes before serving.
Meanwhile, whip goat cheese with a handheld mixer or in a food processor until smooth and fluffy, adding a few teaspoons milk or cream if necessary. Sprinkle with jalapeño and cracked pepper. Serve goat cheese mixture alongside cornbread as a spread or on top.