Grilled Cornbread And Mozzarella Melts Recipes

GRILLED CORNBREAD WITH SAUSAGE GRAVY

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.

EASY MUFFIN MELTS

Steps:

• In a large skillet, cook the sausage thoroughly, until no pink remains. Add the minced onion (or minced garlic) and basil, and mix well. Set the sausage mixture aside.
• Spread about 3/4 tablespoon of the Old English cheese across the top of each muffin half. Place the muffin halves on an ungreased baking sheet. Spread a large spoonful of the sausage mixture evenly across the top of the cheese layer of each muffin half.
• Bake the appetizers in a 350 degree oven for about 10 to 15 minutes, or until the English muffins just begin to toast and are heated through.
• These can be served as a warm snack right out of the oven, or after being cooled completely.
• OPTIONAL STEP: For added flavor, you can sprinkle the tops of each baked appetizer with chopped green onion or minced olives, mushrooms, or pimiento. Or for a more zesty flavor top each appetizer with a thin red pepper strip.
• FOR SERVING SIZES: If served whole, the recipe will yield 12 large appetizer snacks. Or you can cut each appetizer in half, which will yield 24 (half circle shape) appetizers. Or you can cut each half-circle piece in half again, which will yield 48 mini wedge-shaped appetizers.

SCALLION AND MOZZARELLA CORNBREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
• In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
• Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.