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1
Preheat the grill to medium-high.
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2
Grill the corn until slightly charred black in some areas and has good color.
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3
Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob.
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4
Set aside.
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5
Preheat the oven to 350 degrees F.
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6
Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up.
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7
While this is going on, mix the dry ingredients.
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8
In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda.
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9
When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal.
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10
Stir it into the oil and return the skillet to the oven to brown the cornmeal.
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11
In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions.
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12
When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter.
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13
It should sizzle a little in the hot bacon fat.
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14
Now sprinkle the goat cheese evenly across the top of the first layer of batter.
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15
Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes.
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16
Remove from the oven and let cool 10 minutes before serving
