Scallion And Mozzarella Cornbread Food

SCALLION AND MOZZARELLA CORNBREAD

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Use nonstick cooking oil spray to grease an 8-inch-square glass baking dish, then line the bottom and sides with two pieces of parchment, each 7 inches wide and 15 inches long, allowing the excess parchment to hang over the sides
• 3 Combine the cornbread mix, buttermilk, melted butter, eggs, olives, scallions and cheese in a medium bowl, stirring to form a thick, lumpy batter
• 4 Use a spatula to spread the batter evenly in the baking dish
• 5 Bake (on the middle oven rack) for 25 to 30 minutes, until golden brown
• 6 Cool for 15 minutes before lifting out the slab of cornbread, using the excess parchment as handles
• 7 Discard the parchment
• 8 Cut the cornbread into squares

POBLANO-SCALLION CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

MORTADELLA AND MOZZARELLA BAGUETTE

Steps:

• Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

SCALLION CORNBREAD

Steps:

• Preheat oven to 400°F. Lightly butter an 8 1/2-by-4 1/2- inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Combine butter and scallions in a bowl (let cool slightly if butter is still warm from melting).
• Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Add buttermilk, eggs, and butter-scallion mixture and stir to combine. Transfer batter to prepared pan.
• Bake until golden and risen, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.