caramelized onion and goat cheese cornbread

INGREDIENTS

• 1/4 teaspoon (.05 ounce) baking soda
• 1 teaspoon (.25 ounce) salt
• 1 cup (6 ounces) coarse cornmeal (also packaged as “polenta”) but regular old cornmeal will also work.
• 2 cups (16 ounces) buttermilk
• 1 to 2 tablespoons oil, butter or a combination thereof
• 1 cup onion in a 3/4-inch dice (I think you could also go up to 2 cups, if you’re really into the caramelized onion thing)
• 1 3/4 cups (8 ounces) unbleached, all-purpose flour
• 1 1/2 tablespoons (.75 ounce) baking powder
• 6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft
• 2 tablespoons (1.5 ounces) honey
• 1/4 cup (2 ounces) granulated sugar
• 3 large (5 ounces) eggs, at room temperature
• 2 tablespoons (1 ounce) unsalted butter, mleted
• 2 1/2 cups (16 ounces) fresh or frozen corn kernels
• 2 tablespoons (1 ounce) bacon fat, vegetable oil or butter