Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1 1/2 cups 93g / 3 1/3oz Chopped yellow onions

  3. 2 cups 125g / 4.4oz Fresh sweet corn kernels

  4. 1/2 teaspoon 2 1/2ml Cayenne

  5. 1 tablespoon 15ml Chopped garlic

  6. 2 tablespoons 30ml Fresh jalapeño - seeded, chopped

  7. 8 oz 227g Goat cheese - crumbled

  8. 1/2 cup 118ml Heavy cream Sourdough Cornbread

  9. 1 tablespoon 15ml Vegetable oil

  10. 1 1/2 cups 93g / 3 1/3oz Yellow cornmeal

  11. 1 tablespoon 15ml Sugar

  12. 1 teaspoon 5ml Salt

  13. 1 1/2 teaspoons 7 1/2ml Baking soda

  14. 1 cup 237ml Basic Sourdough Starter - (see recipe)

  15. 1 1/2 cups 355ml Buttermilk

  16. 2 Eggs - beaten

  17. 1/4 cup 49g / 1.7oz Butter - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. 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 jalapeño, 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. For the Sourdough Cornbread: Preheat the oven to 400 degrees. Pour the oil into a 9-inch cast-iron skillet or round pan, and preheat in the oven. In a small bowl, combine the cornmeal, sugar, salt, and baking soda. In a large bowl, combine the starter, buttermilk, eggs and butter, and blend well. Add the dry ingredients, and stir until combined without overmixing. Remove the hot skillet from the oven. Pour the batter into the hot skillet and bake until golden, 25 to 30 minutes. This recipe yields 4 to 6 servings.


Send feedback