Blue Cheese Cornbread Recipes

BLUE CHEESE GARLIC SWEET CORN

Steps:

• Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
• Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.

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 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.

BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
• Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
• Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
• Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
• For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

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 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.

BUFFALO CHICKEN AND BLUE CHEESE CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375? F. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped chicken chunks, season with salt and pepper and saute until golden brown, about 5 minutes. Remove chicken from skillet and reserve on a plate. Return the skillet to medium-high heat and add another turn of the pan of EVOO, about 1 tablespoon. Add the onion, carrot, celery and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes. When the veggies are tender, push them all to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock and hot sauce to the pan and stir to combine. Bring up to a bubble, add the chicken back to the pan, season with salt and pepper, and simmer the sauce until thickened, 2-3 minutes. While the sauce is simmering, in a medium-size mixing bowl, prepare the cornbread according to package directions, using water as the liquid and folding in the blue cheese crumbles. Transfer the buffalo chicken mixture to a casserole dish and drop the blue cheese cornbread batter on top in spoonfuls. Pop the casserole into the oven and bake until the cornbread is golden brown and filling is bubbling, about 20 minutes.

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.