Cheese And Chive Cornbread Recipes

CHIVE-CHEESE CORNBREAD

Chive-Cheese Cornbread image

This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia

Provided by Taste of Home

Time 30m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
2 large eggs, room temperature
1 cup 2% milk
1/4 cup butter, melted
1 cup shredded sharp cheddar cheese
3 tablespoons minced chives

Steps:

In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESE CORNBREAD

Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

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.

GOAT CHEESE AND CHIVE CORNBREAD

Goat Cheese and Chive Cornbread image

I love cornbread! This is a sophisticated and delicious variation of cheesy cornbread! From Celebrate magazine.

Provided by KathyP53

Categories Breads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
2 ounces goat cheese, crumbled
2 tablespoons minced fresh chives

Steps:

Preheat oven to 400 degrees.
Pour vegetable oil into a 10" cast iron skillet to depth of 1/8". Place in oven and heat until oil and skillet are hot.
In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. Add buttermilk, 1/3 cup vegetable oil, and egg, stirring until combined. Stir in goat cheese and chives. Pour mixture over hot oil in skillet. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 252.3, Fat 12.8, SaturatedFat 3.1, Cholesterol 30.1, Sodium 543.4, Carbohydrate 28.8, Fiber 1.6, Sugar 5, Protein 6.2

CHEDDAR CHIVE BREAD

Cheddar Chive Bread image

"THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili. In addition to a garnish of cheddar cheese on the chili, which Mom often added, we had her wonderful bread, chock-full of cheese flavor. Sometimes I'll make the dough into rolls or soft breadsticks."

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
3 cups shredded cheddar cheese
1/2 cup minced chives
1/4 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon dried thyme
5-3/4 to 6-1/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add the cheese, chives, butter, sugar, salt, thyme and 3 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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