Honey-dipped Cornbread Recipe
whipped goat cheese + fire-roasted corn + fathead honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cornbread
Whipped Goat Cheese
Honey Drizzle
Method
Cornbread
- 1
Preheat Oven
Preheat your oven to 400°F (200°C) and grease a 9x9 inch baking dish or line it with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well mixed.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the milk, honey, eggs, and melted unsalted butter until combined.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the fire-roasted corn.
- 5
Bake
Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool
Remove from the oven and let the cornbread cool in the pan for 10 minutes before transferring to a wire rack.
Whipped Goat Cheese
- 7
Prepare Cheese Mixture
In a mixing bowl, combine the goat cheese, cream cheese, and heavy cream. Beat with an electric mixer until smooth and creamy.
- 8
Season
Add black pepper and chopped fresh chives to the cheese mixture, then mix until well incorporated.
- 9
Chill
Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
Honey Drizzle
- 10
Combine Ingredients
In a small saucepan, combine honey and water. Heat over low heat until warmed through, stirring to combine.
- 11
Cool
Remove from heat and let cool slightly before using.