Photographed by Francine Zaslow.
Goat Cheese and Honey Cornbread Squares
Goat cheese and honey make for a perfect sweet-savory combination, especially in this make-ahead gluten-free cornbread. Since the bread is dense, it packs well and can serve as breakfast at the trailhead, a mid-hike snack, or warmed up and eaten by the fire in the evening. If you want a hint of spice, add red pepper flakes to the batter.
- ½ cup unsalted butter
- 3 large eggs
- 3 tablespoons honey
- 1½ cups plain full-fat yogurt
- 4 ounces goat cheese
- 2 cups cornmeal
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ to 1 teaspoon red pepper flakes see headnote
- ►Heat oven to 400°F. Melt butter in a saucepan over medium heat. Once melted, set aside to cool.
- ►Whisk eggs together in a large bowl. Add honey and yogurt and whisk until smooth, then add cooled butter. Using a fork or your hands, crumble goat cheese into batter and stir to combine.
- ►Combine cornmeal, salt, baking powder and red pepper flakes in a seperate bowl. Add to wet ingredients and stir to combine.
- ►Pour batter into a greased 9-inch-by-9-inch baking dish. Bake at 400°F for 35 to 45 minutes, or until the edges are a deep golden brown.
- ►Remove from oven and cool. Wrap in aluminum foil. To eat this cornbread warm at camp, warm a pan over medium heat and add a little oil. Slice the cornbread into even squares, then cut them in half. Grill cornbread in pan, cut side down, for a few minutes, or until cut side turns a deep golden brown. Serve immediately.
Styled by Catrine Kelty.