Chive Cornbread Food

CHIVE-CHEESE CORNBREAD

Steps:

• In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON

Steps:

• For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
• For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
• Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
• For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

SKILLET CORNBREAD WITH CHIVES

Steps:

• Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
• Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
• Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
• Spread butter over cornbread, top with chives, and sprinkle with sea salt.

GOAT CHEESE AND CHIVE CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Pour vegetable oil into a 10" cast iron skillet to depth of 1/8". Place in oven and heat until oil and skillet are hot.
• In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. Add buttermilk, 1/3 cup vegetable oil, and egg, stirring until combined. Stir in goat cheese and chives. Pour mixture over hot oil in skillet. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes before serving.

SPICY CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Brush the muffin tin with some melted butter and set aside.
• Meanwhile, sift together the flour, baking powder, baking soda, and salt.
• Stir in the cornmeal and sugar.
• In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
• Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
• Add the cooled, melted butter and the remaining buttermilk mixture.
• Stir until well combined.
• Whip the egg whites in a medium bowl until soft peaks form.
• Fold into the mixture.
• Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
• Cool slightly on a wire rack and serve warm or cool.