You’ll need your large cast iron skillet for this neo-mesa cornbread. Although I’m not the first to pile toppings onto cornbread, I’ve never before seen a layer of goat cheese inside. Perhaps KFC will pick up my idea and run with it, but in the meantime you can surprise your guests with this rustic yet upscale rendition of a barbecue favorite.
Let me start by saying that I would eat the Los Angeles Times (Sunday Edition) if you spread enough Ricotta over the top. Well, maybe all but the sports section. Anyhow, this was a delicious, easy and colorful dish that I whipped up for company on short notice. Keep this one (and, of course, your own variations) in your arsenal for good, quick eats.
Oh the joy of leftovers! Trust me, if you had what I had for dinner last night, you would share my passion for this delectable day-after breakfast.
