BLUE CORN CORNBREAD
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
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 CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
BLUE CORNBREAD
Blue cornmeal can be found in natural food stores, or from Bob's Redmill company. ETA: After making this, I think I will double the ingredients next time, but still use the same size pan and possible increase cooking time, as my batch turned out very thin.
Provided by Mikekey *
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- 2. Blend the dry ingredients together in a mixing bowl.
- 3. In a smaller bowl, whisk the wet ingredients and then add them to the dry ingredients. Mix well and pour into prepared baking pan.
- 4. Bake for 25-30 minutes at 350°F. until pick inserted in center comes out clean. DO NOT OVERBAKE.
BLUE CORNBREAD
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
GLUTEN-FREE BLUE CORNBREAD
Make and share this Gluten-Free Blue Cornbread recipe from Food.com.
Provided by mattdegasperi
Categories Quick Breads
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
- In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
- Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.
Nutrition Facts : Calories 186.3, Fat 3.4, SaturatedFat 1.3, Cholesterol 57.1, Sodium 317.2, Carbohydrate 33.8, Fiber 1.9, Sugar 6.8, Protein 5.2
BLUE MOONANDREG; SHRIMP AND CORNBREAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Description
- Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn.
- Pairing
- The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes.
- Cut corn bread into 2" x 3" rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F.
- To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked.
- Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix.
- Garnish with lemon slices, parsley and avocado slices.
BLUE CORNBREAD WITH PINEAPPLE
Provided by Food Network Kitchen
Time 35m
Yield 16 pieces
Number Of Ingredients 0
Steps:
- Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.
FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS
Make and share this Four Bean Chili With Blue Cheese-Cornbread Croutons recipe from Food.com.
Provided by Recipe Junkie
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For chili:.
- Place a large stockpot over medium high heat and heat the olive oil.
- Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
- Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
- Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
- Stir together.
- Pour in the chicken stock and juice.
- Stir well.
- Add the red pepper flakes and salt and pepper to taste.
- Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
- For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
- Preheat the oven to 425.
- Grease a baking pan or cast iron skillet.
- Prepare the cornbread mix according to package directions.
- Stir in the blue cheese.
- Take care not to overmix.
- Pour the mixture into the prepared backing pan or skillet.
- Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
- Remove from the oven and cool on a rack.
- When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
- Drizzle the cornbread cubes with olive oil and place on a baking sheet.
- Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
- Season the croutons with salt and freshly ground black pepper to taste.
- When cool, store in a resealable plastic bag in the refrigerator until ready to use.
Nutrition Facts : Calories 485.1, Fat 14.1, SaturatedFat 3.5, Cholesterol 5.9, Sodium 743, Carbohydrate 72.6, Fiber 17.5, Sugar 13.2, Protein 20.1
BLUE CHEESE CORNBREAD
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
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 CORNBREAD MADELEINES
Recipe from my "California Sizzles" cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.
Provided by DailyInspiration
Categories Breads
Time 16m
Yield 24-30 madeleines
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
- In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
- Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
- Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
Nutrition Facts : Calories 89.6, Fat 4, SaturatedFat 2.2, Cholesterol 24.6, Sodium 112, Carbohydrate 11.8, Fiber 0.6, Sugar 3.1, Protein 2
BLUE CHEESE CORNBREAD DRESSING/ STUFFING
A twist on traditional cornbread stuffing from the pages of Texas Monthly. I haven't tried this, but it looks very interesting.
Provided by Molly53
Categories Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 363.5, Fat 20.7, SaturatedFat 12.2, Cholesterol 101.4, Sodium 1364, Carbohydrate 36, Fiber 2.9, Sugar 9.8, Protein 10.7
ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFING
Provided by Stephan Pyles
Categories Garlic Onion turkey Roast Thanksgiving Cornmeal Shrimp Whiskey Hot Pepper
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- To make the stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside.
- In a large skillet, melt the butter and sauté the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine.
- Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper.
- Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.
BLUE RIDGE MOUNTAIN CORNBREAD
Make and share this Blue Ridge Mountain Cornbread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, beat egg whites until soft peaks form.
- In separate bowl, beat egg yolks and sugar until well combined.
- Add cornmeal, milk, and flour-mix well.
- Add egg whites, butter, salt and baking powder-stir to combine.
- Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.
Nutrition Facts : Calories 360.7, Fat 11.9, SaturatedFat 6, Cholesterol 129.6, Sodium 462.1, Carbohydrate 53.3, Fiber 3.1, Sugar 2.6, Protein 10.9
BLUE CORNBREAD IN A JAR
Gifts in a Jar recipe.
Provided by Penny Hall
Categories Other Breads
Time 35m
Number Of Ingredients 1
Steps:
- 1. 4 chopped dried pineapple rings 1 cup dried blueberries 1/2 cup fine yellow cornmeal 1 cup blue cornmeal 1/2 cup all-purpose flour 2 teasopoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1-liter glass jar
- 2. Butter an 8- or 9-inch square baking dish and line with parchment paper. Stir the Blue Cornbread with Pineapple mix, 1 cup buttermilk, 2 eggs and 4 tablespoons melted butter in a large bowl until just combined. Pour into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool, then slice into squares.
STATE FAIR BLUE RIBBON CORNBREAD
Steps:
- Heat oven to 400 degrees. Melt margarine. Mix remaining ingredients then add margarine. Bake in a muffin tin for 20 minutes.
BLUE CORNBREAD MUFFINS - FALLOUT VAULT
This cookbook that I purchased for my nephew Rhyan has blessed my heart so much. He is my oldest nephew & hasn't ever really had a desire to cook with me until he came across this cookbook, Fallout the vault dweller's cookbook. Fallout is currently his favorite online game. I thought if I get him in the kitchen I will gladly...
Provided by Kimberly Biegacki
Categories Savory Breads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees & spray your muffin tin with non-stick spray or use paper liners. Gather all your ingredients.
- 2. Combine the cornmeal, flour, baking powder, salt, turmeric, cumin, and coriander in a large bowl. In another bowl, whisk together the butter, buttermilk, egg, sugar and honey. Add the wet ingredients to dry and mix together. Make sure not to over mix.
- 3. Fill the muffin tins 3/4 full with batter.
- 4. Bake for 12 to 15 minutes, till they are slightly brown.
- 5. Flip muffin pan over and turn muffins over on a cooling rack. Eat immediately with some butter or wait till completely cool. We made these on June 13th, 2020.
VEGAN BLUE CORNBREAD RECIPE - (4.5/5)
Provided by andreajayros
Number Of Ingredients 11
Steps:
- 1. adjust oven rack to middle position; heat oven to 425 F. oil 8 inch pan 2. bring water to boil in small saucepan. add the ground flax seed, reduce heat to edium low, and simmer the ground flax seed for 3 minutes or until thickened, stirring occasionally. set aside 3. in a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until well combined. 4. add the ground flaxseed mixture, nut milk and oil to the flour mixture. Beat just until smooth. do not overbeat. 5. turn into prepared baking pan. Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean 6. cool on wire rack 10 minutes; invert cornbread on wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. you can add organic corn to batter and serve with vegan cream cheez and salsa, side of limas
BLUE CORNBREAD
Steps:
- Preheat oven to 350. Butter 13x9x2" glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add liquids to dry ingredients and whisk to blend. Fold in corn. Pour batter into prepared dish. Bake until tester comes out clean, about 40 min. Cut into squares and serve warm.
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