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Carmelized Onion and Goat Cheese Cornbread

March 23, 2009
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My lovely friend Lily came to spend part of her spring break with me last week – whenever Lily comes to visit, we inevitably spend nearly all of our time together either cooking or knitting.  I love it when Lily visits. 🙂

Yes, that is a Twilight poster in the background.  Hush.  Sometimes law students and their roommates need a little escapism.  Lily will probably kill me for posting a photo that associates her with Twilight, though - she is, ahem, NOT a fan.

Yes, that is a Twilight poster in the background. Hush. Sometimes law students and their roommates need a little escapism. Lily will probably kill me for posting a photo that associates her with Twilight, though - she is, ahem, NOT a fan.

On the day of her arrival last week the universe very awesomely decided to give us a gift, in the form of an amazing SmittenKitchen recipe.  Of course we just had to try out Carmelized Onion and Goat Cheese Cornbread as soon as was humanly possible.  And hooooooo, boy was it awesome!  Lily and I made as many mistakes as possible in the preparation of this cornbread, and so I’m convinced it’s an idiot-proof recipe.

First, I realized we were out of polenta (which basically never, ever happens in my house), which necessitated a trip to the store; on arriving home, we discovered that the recipe called for buttermilk – having neither butter nor any other kind of milk, another trip to the store was in the cards.  Then, with all ingredients assembled, we (because we are daft and did not read the entire recipe in advance) learned that Deb recommends soaking the polenta in the buttermilk overnight.  Oops.  Next, I didn’t discover until after the cornbread was in the oven that we should have heated and added more butter/oil to the cast iron skillet we used for baking before pouring in the batter.  Finally, the bread had to bake for at least twice as long as Deb’s recipe says, but that was probably because we (a) used non-fat milk plus lemon juice in place of buttermilk and (b) forgot to heat the pan first.  (We kept the top from becomming too brown by tenting the skillet with foil.)  This was a cooking experience rife with false starts and misadventures – but dudes, when it came out of the oven, it was incredible.  Lily and I ate half of the (rather large) cornbread by ourselves during the course of that afternoon.  My roomate, who hates anything that has even considered touching a carmelized onion (I know – please take a moment of silence in recognition of her loss.) liked this cornbread.  The only thing I would do differently next time (aside from *cough* actually following the recipe) is add more carmelized onion; I’d take Deb’s suggestion that the cornbread could handle two cups of onion.

I so wish there was leftover cornbread right now.  I feel bereft without it.

Recipe for a very happy Little Woman.

Recipe for a very happy Little Woman.

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2 Comments leave one →
  1. Lily permalink
    March 25, 2009 5:41 pm

    mmmm cornbread … you were taken from us all too soon. (nevermind that it was our own appetites that did the taking.)

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