Sunday, February 10, 2013 Not Just Any Cornbread

Here's the Cornbread to go with the previous Chili recipe both perfect for the Super Bowl. Eat Live Run's Turkey and Bean Chili and Smitten Kitchen's Caramelized Onion and Goat Cheese Cornbread.

1 cup (6 oz) Polenta
2 cups Buttermilk
2 Tbsp Butter
2 Cups Onion in a 3/4-Inch Dice
1 3/4 cups Flour
1 1/2 Tbsp  Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
6 ounce log of Goat Cheese
2 Tbsp Honey
1/4 Cup Sugar
3 Eggs
2 Tbsp Butter, Melted
2 1/2 Cups Frozen Corn Kernels
2 Tbsp Butter, for Greasing the Pan.

Two hours, or for as long as you can, soak the Cornmeal in the Buttermilk. Cover and leave at room temperature overnight.

Preheat the oven to 350°F.

Heat a large saute pan to medium and coat the bottom with 2 Tbsp of Butter. Add the Onions and cook them until they’re well-caramelized with browned edges. Season with Salt and set aside.

Sift together the Flour, Baking Powder, Baking Soda and Salt and set aside.

In a large mixing bowl, beat the Goat Cheese until fluffy. Add the Eggs, one at a time and scraping down the bowl between each. Add the Melted Butter, Honey, Sugar and Cornmeal/Buttermilk mixture and mix until smooth. Add the Flour mixture and stir until combined and then gently stir in the Corn Kernels, mixing them until the ingredients are evenly distributed.

Grease a 9 by 13-inch baking pan. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top. Remember to stir in the Corn Kernels before you pour the batter in, it's a simple mistake, could happen to anyone. Or maybe it's just me.

Bake for about 30-35 minutes, or until the Cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares. Serve immediately. And over this Chili or another Chili of your choosing.

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