My first attempt at cornbread from scratch couldn't be boring…well especially when you have a two year old using the mixer. Although he ended up splattering the batter and dousing me in flour, this cornbread beauty was fun to make on a rainy day. The creamy contrast of goat cheese and honey fits perfectly with the sweet corn layer.
2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup cornmeal, coarse ground yellow
1/2 tablespoon salt
3/4 cup milk
6 tablespoons butter, softened
1/3 cup sugar
2 tablespoons honey
1 cup sweet corn
1 teaspoon paprika
1/2 cup goat cheese, crumbled
Heat oven to 350°F, and grease a 9 x 9 inch baking pan. Combine flour, baking powder, cornmeal, and salt in one bowl. Mix milk and eggs in another bowl.
Cream butter and sugar in a third large bowl with an electric mixer on low speed. Add 1/2 of flour mixture and mix on low speed until combined. Add 1/2 of milk mixture and mix on low speed until combined. Add the remaining flour and milk mixtures and mix batter thoroughly.
Split batter in half. Add paprika and corn to one bowl. Add goat cheese and honey to the other.
Spoon corn batter into pan. Gently spoon goat cheese batter on top creating a second layer. Bake until corn bread is golden, about 40 minutes. Cool slightly and cut into squares.