Best 9 Blue Cornbread Recipes

BLUE CORN CORNBREAD

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.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

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

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 MOONANDREG; SHRIMP AND CORNBREAD

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

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.

GLUTEN-FREE BLUE CORNBREAD

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.

ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFING

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 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.

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.