• 2 cups milk
  • ½ cup white cornmeal
  • ½ tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. butter
  • 1 Tbsp. minced fresh chives
  • 3 egg yolks
  • 5 egg whites
  • 6 ozs. fresh Capriole goat cheese, shaped into 1-ounce patties
  • ¼ cup toasted and chopped hazelnuts
  • ¼ cup roughly chopped lemon confit (recipe follows)


Lemon Confit Topping:


  • 1 cup sugar
  • 1 cup water
  • 3 lemons


  1. Heat the milk in a double-boiler or in a bowl over a simmering pot of water. Whisk in the cornmeal and stir until it is the consistency of mush or thickened like a polenta. 
  2. Add the baking powder, salt and butter and stir until all the butter is melted and incorporated.
  3. Separate the eggs. Whisk 3 of the yolks together and beat them into the cornmeal mush. Remove the bowl from the heat. Stir in the chives.
  4. Whisk the 5 egg whites together until stiff. Fold the egg whites into the mush and spoon into buttered ramekins, filling them to the top. Bake at 375 degrees in a convection oven for 12 minutes or 400 degrees in a conventional oven for 15-20 minutes.
  5. When the spoonbread is almost complete, lay the goat cheese on top and finish baking for the final 2 minutes. Remove and sprinkle the top with lemon confit (recipe below) and toasted hazelnuts. Serve immediately.



Lemon Confit Topping Preparation


  1. Combine water and sugar in a saucepan and simmer until all the sugar has dissolved.
  2. Wash lemons and slice them as thinly as you can. Remove seeds from the slices and lay in a shallow baking dish.
  3. Pour the sugar mixture over the lemon slices and bake in a 200-degree oven until soft, about 2 hours. Cool and reserve. The syrup is delicious in cocktails!
  4. Once cool, pull the slices from the syrup and cut for the confit. We cut each slice into quarters.
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