Blue Cheese Corn Bread Food

BLUE CORNBREAD

Steps:

• Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
• In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined-do not overmix. Fold in the corn kernels.
• Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

BLUE CHEESE CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Grease 8" square baking pan.
• Combine all ingredients in a medium bowl and mix till blended.
• Put into a prepared pan.
• Bake till firm to the touch-about 30 minutes.
• Cool slightly-Cut into squares.

BLUE CHEESE CORN BREAD

Steps:

• Preheat oven to 350°F Grease 8-inch square baking pan. Combine all ingredients in medium bowl and mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color.
• In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions.

BLEU CHEESE BREAD

Steps:

• Put all ingredients in bread machine bowl.
• Set machine to dough cycle.
• When finished, remove dough, knead lightly and place in greased loaf pan.
• Bake at 350-375 degrees for 40 minutes.

BLUE CHEESE CORNBREAD DRESSING/ STUFFING

Steps:

• Preheat the oven to 350F and grease an 8" square baking pan.
• In a mixing bowl combine the first seven ingredients and set aside.
• Sift together the cornmeal, baking powder, and flour.
• Whisk the dry ingredients into the buttermilk mixture.
• Pour into greased baking dish and bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
• While the cornbread is baking, sautè the onion and garlic in butter in a large skillet until translucent.
• Transfer to a mixing bowl and add the remaining ingredients except the stock and pepper.
• Combine, then slowly add stock, mixing until well incorporated.
• Add pepper to taste.
• Bake in a covered casserole dish for 45 minutes to 1 hour.

BLUE CHEESE CORNBREAD

Steps:

• Crumble blue cheese.
• Mix cheese, egg and milk together.
• Mix in Cornbread mix.
• Mix according to package directions.
• Mix into muffin pans.
• Sprinkle with sesame seeds.
• Bake as directed on package.

BLUE CORN BREAD

Steps:

• Preheat the oven to 400°F.
• Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
• Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

BLUE CORNBREAD

Steps:

• Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
• Place the skillet in the oven while it preheats.
• Preheat oven to 425°F.
• In a medium size bowl, combine dry ingredients.
• Combine liquids and slowly add to combined dry ingredients, mixing well.
• Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.

BLUE CHEESE CORN BREAD

Steps:

• Preheat oven to 350&F. Grease 8-inch square baking pan. Combine all ingredients in medium bowl and mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.