Carmelized Onion and Goat Cheese Cornbread

This cornbread takes a bit of time, but it is absolutely delicious. The texture is a bit heavier and more cake-like than traditional versions. Recipe adapted from Smitten Kitchen.


  • 1 c polenta (coarse cornmeal)
  • 2 c buttermilk
  • 1 large onion, diced
  • 1 3/4 c all-purpose flour
  • 1.5 T baking powder
  • 1/4 t baking soda
  • 1 t salt
  • 6 oz soft goat cheese (at room temperature)
  • 2 T honey
  • 1/4 c sugar
  • 3 large eggs (at room temperature)
  • 2 T butter, melted
  1. Preheat the oven to 350°F. Prepare the onions: heat a large saute pan to medium, heat 1-2 T oil, then add the onions and cook until they are well-caramelized. Season with salt and set aside.
  2. Sift together the flour, baking powder, baking soda and salt and set aside.
  3. 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.
  4. Combine the cornmeal and buttermilk and let sit 5-10 minutes.
  5. Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth.
  6. Add the flour mixture and stir until combined.
  7. Prepare a 9×13 inch baking pan, pour in the batter and spread it evenly, then sprinkle the caramelized onion over the top. Bake for about 30 minutes, or until the cornbread is firm and springing.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

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