Cranberry-Goat Cheese Honey Cornbread

Scones & Muffins, Sides

I love a free sample at the grocery store. Like, LOVE. I mean, it doesn’t mean I always like them, I usually don’t, but that doesn’t stop me from snacking. Sometimes my grocery lists are exhaustive and I need a lil’ snack break, you know?

A few years ago I was perusing Whole Foods around the holidays and they had one of those goat cheese logs rolled in dried cranberries out for the public to sample. You’ve tried this, no? It’s the simplest/most genius concept in the world: tangy goat cheese cheese rolled in sweet and tart dried fruit. SO GOOD!

I stood there and ate like half the log of goat cheese by myself hoping no one would realize that this girl couldn’t pry herself away and leave. That thing became a problem. After that when I needed a quick appetizer for guests (also known as just myself), I’d copycat that appetizer from Whole Foods.

A few days ago I was in the mood to make cornbread. (I don’t get in good moods, bad moods or sad moods. Instead I get in biscuit moods, roasted chicken moods or, what brings us here today, corn bread moods. It’s weird.)

When I was thinking of what to put in the cornbread I so badly wanted to make, I figured maybe I’d go against all corn bread rules and combine it with that goat cheese and cranberry appetizer.

It was a really good move. It wasn’t until I drowned the cornbread in honey, did I realize that it actually benefitted from being a little sweet, so I made it again adding just the right amount of honey to balance out the tartness provided by the fresh cranberries and goat cheese.

Lucky for us the goat cheese crumbles don’t mix completely with the batter, so you’ll come across little white patches of deliciousness.

I prefer the old-school Southern method of baking corn bread: in a cast iron skillet. It gives you those crunchy, toasted edges that I’m so fond of with a soft, pillowy center.

I see this cornbread cut up and served at a fall dinner or even maybe Thanksgiving. (Only 2 weeks away, cute people!!)

OR, if you’re like me, you can eat it as a snack while watching TV on the internets. (I miss cable.)

Cranberry-Goat Cheese Honey Cornbread

Print this recipe!

2 tablespoons vegetable oil
2 cups of yellow cornmeal
ยฝ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon fine-grain sea salt
2 cups buttermilk, shaken
1 large egg
3 tablespoons honey
2 ounces goat cheese, slightly softened and crumbled
1 cup fresh cranberries (defrosted frozen cranberries will work too!)

1. Preheat oven to 450 degrees. Put the oil in a 12-inch cast iron skillet and place it in the oven for a few minutes until itโ€™s sizzling.

2. In a medium bowl, mix together the cornmeal, flour, baking powder and salt. Set aside. Measure out your buttermilk and whisk in the egg. Add the honey and whisk for a minute or so, until honey is completely dissolved. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the crumbled goat cheese and 1/2 cup cranberries.

3. Take cast iron skillet out of oven, and carefully pour the hot oil into batter, and mix. Pour batter into cast iron skillet and press the remaining 1/2 cup of cranberries into the cornbread. Bake in oven for 20-22 minutes. Cornbread should be lightly brown on top and pulling away from the sides of the skillet. After you remove it from the oven, allow it to cool slightly (and cook a bit longer) for 5 minutes in the skillet. Cut up and serve warm.

Recipe adapted from here

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Leave a Reply

  • Reply jacklyn November 27, 2018 at 1:39 am

    I love that you put cranberries in your cornbread. That sounds absolutely delicious!!. Regards Jacklyn

  • Reply Allison @ thebakingyear February 16, 2013 at 12:04 pm

    Looks delicious!!!


  • Reply carl January 13, 2013 at 10:12 am


  • Reply Kelsey November 16, 2012 at 1:54 pm

    What a great recipe. I wonder how it would work out for dressing? I may just have to experiment this weekend ๐Ÿ™‚

    • Reply Adrianna November 16, 2012 at 2:33 pm

      Oh genius idea! I bet it’d work out great. I’d just be sure to cube it up and let it sit out for a day so it dries out. This is a pretty moist cornbread. Let me know how it goes!

  • Reply Kelsey November 14, 2012 at 10:10 am

    This looks sooo delicious but I’m struggling to think of something to pair it with to make a meal – any thoughts?

  • Reply theaxx November 13, 2012 at 1:09 am

    omg, I’m TOTALLY going to try this! I love cranberries… and I love goats cheese – I mean… it’s a no brainer. Yummy! Thank you for your genius ๐Ÿ™‚


  • Reply Cass @foodmyfriend November 11, 2012 at 2:44 pm

    I already printed the recipe! This looks like my kind of recipe. I’m such a sucker for goats cheese and these look way too yummy to not bake. I have never made corn bread (cornbread?) so this should be a good start!

  • Reply Ashley - Baker by Nature November 10, 2012 at 7:14 am

    Cranberries and goat cheese?! YES.

  • Reply Cowen Park Kitchen November 9, 2012 at 3:49 pm

    Hmm…have been eyeing the fresh cranberries at my nearby farmer’s market for a couple weeks now…this sounds ideal!

  • Reply Kiran @ November 8, 2012 at 5:30 pm

    There’s so many of you making cornbread, that it looks like a prerequisite for me to make it this year!
    Love the flavors you have going on here ๐Ÿ™‚

  • Reply Whitney @ The Newlywed Chefs November 8, 2012 at 5:28 pm

    This looks SO delicious! We’ll have to try it soon. Oh, and we decided to cut our cable for a while because we thought it was a waste of money too. Then the cable company called and said they’d cut our bill in half if we stayed with them. Soooo we did!

  • Reply reader November 8, 2012 at 3:04 pm

    are you so poor that your cable got cut

    • Reply Adrianna November 8, 2012 at 3:42 pm

      Nah, well, it didn’t get cut off exactly. I turned it off because I found it to be a waste of money, but I do miss it!

  • Reply Tia November 8, 2012 at 12:30 pm

    Totally just signed up at our Thanksgiving pot luck lunch at work to bring this! Thanks for the great recipe!

  • Reply Suzanne Perazzini November 8, 2012 at 12:12 pm

    That cornbread couldn’t look prettier if you tried. I love the pop of red against the yellow.

  • Reply Liz November 8, 2012 at 11:49 am

    This sounds and looks amazing. What size is your cast-iron skillet?

    • Reply Adrianna November 9, 2012 at 11:42 am

      It’s 12-inches. Just added that in the recipe!

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