Blue Cornbread 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.

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.

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 CORNBREAD WITH PINEAPPLE

Steps:

• Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.

BLUE CORN MUFFINS

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM

Steps:

• Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
• Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

BLUE MOONANDREG; SHRIMP AND CORNBREAD

Steps:

• Description
• Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn.
• Pairing
• The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes.
• Cut corn bread into 2" x 3" rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F.
• To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked.
• Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix.
• Garnish with lemon slices, parsley and avocado slices.

BLUE RIDGE MOUNTAIN CORNBREAD

Steps:

• In bowl, beat egg whites until soft peaks form.
• In separate bowl, beat egg yolks and sugar until well combined.
• Add cornmeal, milk, and flour-mix well.
• Add egg whites, butter, salt and baking powder-stir to combine.
• Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.

BLUE CORNBREAD MADELEINES

Steps:

• Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
• In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
• Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
• Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.

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 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.

GLUTEN-FREE BLUE CORNBREAD

Steps:

• Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
• In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
• Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.

BLUE CORNMEAL BREAD

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.
• *Blue cornmeal is available at natural foods stores and specialty foods stores.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy