White Cheddar Corn Bread With Scallions Food

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
• Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
• Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
• Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD

Steps:

• Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.

CHEDDAR CORN BREAD

Steps:

• Preheat oven to 425°F.
• Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
• Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
• Pour batter into a well-greased 9- by 2-inch round cake pan and bake in middle of oven until pale golden and a tester inserted in center comes out clean, 18 to 20 minutes.
• Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.

CHEDDAR AND SCALLION BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

WHITE CHEDDAR CORN BREAD WITH SCALLIONS

Steps:

• Place a rack in the middle of the oven and preheat the oven to 400°.
• Butter an 8-inch square baking dish and set aside.
• In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
• Process for 20-30 seconds until blended.
• Add the scallion and the cheese and pulse for a few seconds just to combine.
• Pour the milk through the feed tube and process until blended well.
• Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
• If you find any, replace the lid and pulse for another few seconds.
• You can also use an electric mixer to combine all the ingredients.
• Pour the batter into the prepared baking dish and bake for about 25 minutes.
• Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
• Cut into squares and serve immediately.

WHITE CHEDDAR CORN CHOWDER

Steps:

• Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
• Add celery, and cook until tender, about 4 minutes.
• Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
• Cook until most of the liquid has evaporated, 2 to 3 minutes.
• Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface).
• Reduce heat, and simmer until potatoes are tender, about 15 minutes.
• Add corn, and cook until tender, 3 to 4 minutes.
• Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
• Reheat if needed.
• Season with salt and pepper. Pour into bowls, and top with cheese.
• Chowder can be refrigerated in an airtight container for up to 3 days.

SMOKED CHEDDAR CORNBREAD WITH SCALLIONS AND RED PEPPER

Steps:

• Preheat oven to 400°F Pam a 9X9X2 baking pan.
• Sift together the dry ingredients in medium bowl. Blend in butter with pastry cutter. Beat the butter milk and eggs in a large bowl. Add cormeal to liquid and blend.
• Gently fold in grated cheese, scallions, red peppers. Blend until evenly ditributed throughout the batter.
• Transfer batter to pan. Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.

CHEDDAR-SCALLION CORN BREAD

Steps:

• Heat oven to 350. Spray a 9" x 11" pan w/ cooking spray. In lg bowl, stir together flour, cornmeal, baking powder, salt and pepper.
• In another bowl, beat eggs and sugar until smooth. Stir in butter, then sour cream and milk until smooth.
• Add egg mix to flour mix, beat just until combined. Stir in cheese and scallions. Pour into pan. Bake 15 mins.

SCALLION-CHEDDAR CORNBREAD STUFFING

Steps:

• Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
• Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
• In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
• Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
• Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
• When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.