Sweet, Sweet, Sweet...Sweet Corn and Carmelized Onions!

Summer has truly arrived when the sweet corn appears, and this week we received a half dozen ears! While there is nothing like sweet corn grilled in the husk or flash boiled in milk, I wanted to use at least one ear on a more complex dish. Pairing sweet corn with sweet onions seemed like a no-brainer and a quick search of my favorite food blogs turned up a great combination - Goat Cheese Cornbread with Carmelized Onions.  Luckily, I had a house full of guests willing to be my test group so I picked up some goat cheese, some cornmeal and a bit of buttermilk and jumped right in.

Deb at Smitten Kitchen recommends soaking the cornmeal in buttermilk overnight, but naturally I opened the recipe an hour before I wanted to start cooking. So I soaked the cornmeal during that hour and it seemed to be fine.

Next steps: chopping and sauteeing the farm fresh onions and strip the kernels from the corn cob.


Stripping kernels is easy as long as you (1) hold the cob at an angle and (2) cut AWAY from yourself. I managed to nick myself a bit by failing to remember that basic technique!


The next dilemma involved my inability to estimate measurements and the currently disheveled state of our house which left me unable to find a tape measure. The recipe called for "six inches" of goat cheese and I couldn't quite figure out what that looks like. After taking a poll among houseguests and husband, I just tossed the goat cheese in with the cornmeal, sugar, and buttermilk. Adding in the eggs and it was ready to go!

After pouring the batter into a 9 x 13 pan, I arranged the onions across the top and picked up the pan to place it in the oven. Luckily my friend Emily spoke up to ask when I was going to add the corn (oops!). Once we mixed in the corn it went into the oven and baked to a golden perfection.

We added it to Mediterranean Tuna and vegetables for a delightful outdoor dinner!

Tune in this weekend when I use more sweet corn in a bacon hash for Saturday breakfast!