Tuesday, April 16, 2013

Tasty Tuesday: Cornbread with Blueberry Goat Cheese Pillows

We had company a few weeks ago, and I bought way too much food. So what else is new, right? One of the items I planned to serve was blueberry goat cheese and crackers. We never got around to eating the cheese but I didn't want it to go to waste. What did I do? I searched Pinterest, of course, and came across a cornbread recipe that called for goat cheese.

The original recipe, from Take a Megabite, calls for using fresh blueberries and plain goat cheese. I decided to kill two birds with one stone and use...the blueberry goat cheese I had on hand! The recipe calls for crumbling the goat cheese on top. I don't know about you, but I've never had good luck crumbling goat cheese. It's so soft and creamy. I did, however, put the log of goat cheese in the freezer while I prepared the batter so it would be firm enough to slice (hence the "pillows" part of the recipe) and yes, it ended up crumbling a bit too.

So here's the recipe, as I originally found it. Just keep in mind that you can use blueberry goat cheese as I did and omit the fresh blueberries.

  • 1 1/4 c. all purpose flour
  • 3/4 c. corn meal
  • 2 T. sugar
  • 2 t. baking powder
  • 1/2 t. salt (optional)
  • 2 T. maple syrup (or honey)
  • 1 c. milk (see directions)
  • 1/4 c. vegetable oil
  • 1 egg, beaten
  • one handful of blueberries
  • 2 oz. goat cheese, crumbled
  • Preheat oven to 400° F. Grease an 8- or 9-inch pan (I used 9").
  • Whisk together dry ingredients (flour, corn meal, sugar and baking powder).
  • Place the maple syrup in a 2 cup measuring cup. Fill to the 1 cup mark with milk. Whisk in oil and egg. Stir into the dry ingredients.
  • Pour batter into the prepared pan. Sprinkle with blueberries and crumbled goat cheese (or place rounds of goat cheese on top as I did).
  • Bake 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Mine was done after about 21 minutes.
This is what the batter looks like after it's poured into the baking pan:

Here's the batter topped with the goat cheese slices:

Fresh out of the oven. Look at those yummy, golden pieces of goat cheese! Bon appetit!

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  1. oh my does this look yummy! cornbread is one of my faves and then with everything else- heaven!!

  2. Oh, what an interesting combination. I don't think I would have ever thought to put this combo together. It sounds yummy! :)

  3. Ohhhhhhhhh yum!!! I will have to try this!!

  4. Oh, I LOVE cornbread, goat cheese and blueberries, so I am quite sure this recipe is a winner. It looks and sounds divine!

  5. I love goat cheese, and never thought to combine it with these other ingredients. Sounds delicious!

  6. Love goat cheese. My daughter-in-law makes with freash goats milk and it is so good to eat it with chips or crackers. Looks delish Lisa1

  7. mmmm! i love corn bread, blueberries, and goat cheese! - I must try this!

  8. That looks really yummy. I just made corn bread last night.

  9. You had me at blueberries!
    I am such a blueberry junkie and have them for breakfast almost every morning! :)

  10. Wow, that is one interesting combo! I will have to give that a try sometime as I love all of those flavors. Thank you for the comment on my blog, it's sooo good to know others have walked this path and there is hope to be had. We are hopeful for the future :)

  11. Looks tasty! Thanks for sharing!

  12. What a great idea, and combination of flavors!

  13. You know I used to think goat's cheese and feta cheese were the same until I tried goat's cheese...maybe they are but it tasted different to me. I bet this combination is yummy!!

  14. Looks so yummy! I'll be featuring this on my party highlights this week. :)


Thank you so much for visiting and taking the time to share your comments and thoughts with me. :)