Goat Cheese Pumpkin Cornbread
Insanely moist Goat Cheese Pumpkin Cornbread, kissed with honey, full of pumpkin, and bursting with melty morsels of goat cheese! This Goat Cheese Pumpkin Cornbread features one of the BEST combos of ingredients you can find - goat cheese and pumpkin, of course. This cornbread recipe is super simple, but so moist and flavorful.
Servings 12
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup packed brown sugar
- 1 cup canned creamed corn
- 1 cup canned pumpkin puree
- 1/4 cup honey
- 1 large egg
- 1/4 cup butter melted
- 1/4 cup milk
- 6 oz. crumbled goat cheese
Instructions
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
- In another large bowl, whisk together creamed corn, pumpkin, honey, egg, butter, and milk.
- Add wet ingredients to the dry ingredients, and stir until just combined.
- Fold in goat cheese crumbles.
- Pour batter into a greased 8-inch square pan.
- Bake at 400 degrees for 40-45 minutes or until edges are golden, and a toothpick inserted near center comes out with a few moist crumbs.
- Remove to a wire rack to cool.
- Cut and serve.
Notes
I like to chill this cornbread for about 30 minutes after it's cooled. It gets nice, clean cuts. Without chilling, the cornbread is so moist that the pieces cut pretty unclean. Chilling just firms it up and sets it - no need to continue storing in refrigerator once it's firmed up!