Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 1/2 cups chopped yellow onions

  3. 2 cups fresh sweet corn kernels

  4. 1 teaspoon salt

  5. 1/2 teaspoon cayenne

  6. 1 tablespoon chopped garlic

  7. 2 tablespoons fresh jalapeno, seeded and chopped

  8. 8 ounces goat cheese, crumbled

  9. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. reheat the oven to 350 degrees F. Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden. In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately. Yield : 4 to 6 servings


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