Mini Cornbread With Roasted Red Pepper Goat Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/3 cup unsalted butter (melted and cooled)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup yellow cornmeal
• 2 eggs
• 3/4 cup buttermilk
• 1 cup fresh corn kernel (you can use frozen, thawed and dried in paper towel)
• 1 large red pepper, roasted, seeded and peeled
• 1 (3 ounce) package of creamy goat cheese, at room temperature
• 2 tablespoons chopped fresh chives

Recipe

• 1 butter 4 mini loaf pans (3 1/2 x 6 inch).
• 2 preheat oven to 350°f.
• 3 stir flour, baking powder, baking soda, and salt together in a medium bowl. stir in sugar and cornmeal.
• 4 in separate bowl mix together butter, eggs and buttermilk. stir in corn kernels.
• 5 mix wet ingredient with dry ingredients until just combined. do not over mix.
• 6 pour batter into prepared pans. leave 1/2-inch of space at top.
• 7 bake at 350° f for 20 minutes or until toothpick inserted in center comes out clean.
• 8 cool at least 5 minutes.
• 9 goat cheese spread:.
• 10 puree roasted red pepper, in food processor.
• 11 add goat cheese.
• 12 transfer to bowl and garnish with chives.