Lump Crab, Goat Cheese & Roasted Grape Cornbread

Ingredients

1 1/4 cups Phillips Jumbo Lump Crab Meat
3/4 cup all purpose flour
1 tsp. kosher salt
2 1/2 tsp. baking powder
1 Tbsp. brown sugar
1 1/4 cups yellow cornmeal, stone-ground
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup milk
1 Tbsp. fresh thyme, chopped
1 tsp. dried lavender buds, culinary grade only
2 oz. goat cheese, crumbled
2 oz. mascarpone cheese, crumbled
30 red grapes, seedless, sliced in half
2 Tbsp. Tupelo Honey, slightly warmed
4 sprigs flowering thyme
Honey Butter
1 cup butter, softened to room temperature
2 Tbsp. Tupelo honey

Cooking Instructions

• Into a large mixing bowl sift the flour, salt, baking powder, and brown sugar at least twice to ensure the ingredients are thoroughly combined.
• Add the yellow cornmeal to the ingredients in the bowl and lightly stir to ensure the dry ingredients are blended.
• In a separate mixing bowl mix combine the melted butter, eggs, and milk stirring with a whisk.
• Stir the liquid ingredients into the bowl containing the dry ingredients. Lightly mix the batter using a wooden spoon to just combine the batter.
• Fold into the batter the fresh thyme and dried lavender buds.
• To the batter add the lump crab meat, using a wooden spoon gently fold the crabmeat into the batter.
• Take care not to overmix the batter or breakup up the crabmeat. If the batter appears to thick in consistency add 1 Tablespoon of milk and gently stir.
• Generously spray a 9 inch cast iron skillet with nonstick vegetable cooking spray.
• Place the skillet into a 425 degree oven for 10-12 minutes to thoroughly heat.
• Remove the skillet from the oven, pour half of the batter into the heated skillet.
• Using half of the quantity of goat and mascarpone cheeses place dollops of cheese evenly over the top of the batter.
• Arrange half of the red grapes decoratively on top of the batter, cut side down.
• Pour the remaining batter into the skillet, evenly smoothing the surface using the back side of the wooden spoon.
• Repeat the process of garnishing the top of the cornbread batter with both cheeses and the red grape halves.
• Return the skillet to the oven and bake for 22-25 minutes or until a pick inserted into the center of the cornbread comes out clean.
• Remove the skillet from the oven. Using a pastry brush lightly brush the top of the cornbread with the warmed Tupelo Honey.
• To Serve:
• Using a sharp knife portion the cornbread into 8 pie shaped slices.
• Arrange the cornbread triangles onto a decorative serving platter. Garnish the platter with sprigs of flowering thyme.
• Accompany the cornbread with decorative crocks of Honey Butter. Enjoy!
• Honey Butter Recipe. prepares 1 cup
• Place the softened butter and honey into a mixing bowl. Whip the butter using a wooden spoon until the butter is light and creamy.
• Serve the Honey Butter in decorative crocks as an accompaniment to the warm cornbread.

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