Blue Cheese Corn Bread Recipes

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BLUE CHEESE GARLIC BREAD



Blue Cheese Garlic Bread image

This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. -Kevalyn Henderson, Hayward, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 6

1/2 cup butter, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1 teaspoon garlic powder
1 loaf (1 pound) unsliced French bread

Steps:

  • In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 546mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BLUE CORN CORNBREAD



Blue Corn Cornbread image

Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

Provided by Bill Jezzard

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 16

Number Of Ingredients 8

1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  • Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
  • Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
  • Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g

BLUE CHEESE SWIRL BREAD



Blue Cheese Swirl Bread image

This easy skillet bread gets lightly crusty on the outside, but stays soft and fluffy inside. The dough is shaped into a log, then blue cheese is pressed into the dough before it's rolled into a spiral. The finished loaf smells amazing, and looks like it took way more effort than it did. Serve alongside soups or stews, or all on its own as a tasty snack.

Provided by Erin Jeanne McDowell

Categories     breads, appetizer, side dish

Time 1h

Yield About 8 to 10 servings

Number Of Ingredients 8

1 cup/235 milliliters whole milk
4 tablespoons/55 grams unsalted butter (1/2 stick), plus more for greasing
1/2 cup/120 milliliters cool water
4 cups/510 grams all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
7 ounces/200 grams creamy or firm blue cheese, crumbled
Heavy cream, for brushing

Steps:

  • In a medium saucepan, heat the milk and butter over medium until the butter is melted. Add the cool water and stir to combine. The mixture should feel just warm to the touch (about 95 degrees). If needed, let cool before using.
  • In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, yeast, salt and milk mixture on low speed, 3 minutes. Increase the speed to medium and continue to mix until smooth, another 3 minutes.
  • Transfer the dough to a lightly greased medium bowl and cover the bowl with plastic wrap. Let rise for 1 hour in a warm place. Generously grease a 10-inch cast-iron or oven-safe skillet with about 1 1/2 tablespoons unsalted butter.
  • On a lightly floured surface, roll the dough into a log about 22 inches long and 1 1/4 inches in diameter. Press the crumbled blue cheese into the log in a long stripe down the middle.
  • Starting at one end, roll the log into a spiral (the blue cheese should mostly be folded inside the spiral). Place the dough into the prepared skillet. Cover with plastic wrap and let rise in a warm place until noticeably puffy, 35 to 45 minutes.
  • Position a rack in the middle of the oven and one below. Heat the oven to 375 degrees. Uncover the dough, and brush the surface with heavy cream.
  • Place a baking sheet on the lower rack of the oven to catch any cheese that may bubble over. Bake the bread on the middle rack until the bread is golden-brown, 30 to 35 minutes. (It should have an internal temperature of 195 degrees in the thickest part of the loaf.)
  • Let cool for at least 15 minutes before serving. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 272 milligrams, Sugar 2 grams, TransFat 0 grams

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE



Oven-Roasted Corn on the Cob with Blue Cheese image

Amaze your guests with this simple roasted-but-over-the-top corn on the cob.

Provided by Chef Mo

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 6

Number Of Ingredients 4

4 tablespoons unsalted butter, softened
2 teaspoons dried dill
6 ears corn, husks and silk removed
⅔ cup crumbled 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.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.7 g, Cholesterol 31.6 mg, Fat 13.1 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 7.8 g, Sodium 224.5 mg, Sugar 3 g

BLUE CHEESE CORNBREAD



Blue Cheese Cornbread image

Make and share this Blue Cheese Cornbread recipe from Food.com.

Provided by James Craig

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup crumbled blue cheese (2 ounces)
2 green onions
1 teaspoon pepper

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.

Nutrition Facts : Calories 346.5, Fat 14.2, SaturatedFat 5.9, Cholesterol 69.6, Sodium 933.6, Carbohydrate 44.2, Fiber 4.2, Sugar 12.6, Protein 10.3

BLUE CHEESE CORN BREAD



Blue Cheese Corn Bread image

Categories     Bread     Vegetable     Bake     Quick & Easy     Blue Cheese     Cornmeal     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 6

1 8 1/2-ounce package Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup crumbled blue cheese (about 2 ounces)
2 green onions, chopped
1 teaspoon pepper

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.

BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER



Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
3 to 4 small ribs celery, chopped
2 large carrots, peeled and chopped
1 onion, chopped
4 cloves garlic, chopped or grated
1 Fresno or Holland chile pepper, seeded and finely chopped
Salt and freshly ground black pepper
2 tablespoons fresh thyme
1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock
2 tablespoons brown sugar
1 (14-ounce) can tomato sauce
1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
4 pieces poached chicken breast, meat pulled or chopped
2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
1 cup crumbled blue cheese
4 scallions, whites and greens, finely chopped

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.

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER



Slow Roasted Corn with Blue Cheese Compound Butter image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 20 servings

Number Of Ingredients 7

20 ears fresh corn, silks removed but husks intact
Point Reyes Original Blue Cheese Compound Butter, recipe follows
3/4-pound unsalted butter at room temperature
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely minced
Pinch gray sea salt
1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled

Steps:

  • Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color.
  • In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions.

CHEESY CORN BREAD



Cheesy Corn Bread image

What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California

Provided by Taste of Home

Time 35m

Yield 16-20 servings.

Number Of Ingredients 9

4 cups all-purpose flour
2 cups yellow cornmeal
2/3 cup sugar
3 tablespoons baking powder
1 tablespoon salt
1 cup shortening
3 cups milk
4 eggs, beaten
1/2 cup finely shredded cheddar cheese

Steps:

  • In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.

BLUE CHEESE CORNBREAD



Blue Cheese Cornbread image

Make and share this Blue Cheese Cornbread recipe from Food.com.

Provided by Creation In Hope

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/4 ounces blue cheese
1 egg
1/2 cup milk
10 ounces cornbread mix
1 teaspoon sesame seeds

Steps:

  • Crumble blue cheese.
  • Mix cheese, egg and milk together.
  • Mix in Cornbread mix.
  • Mix according to package directions.
  • Mix into muffin pans.
  • Sprinkle with sesame seeds.
  • Bake as directed on package.

Nutrition Facts :

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