Blue Cheese Cornbread

January 26, 2010

Blue Cheese Cornbread

I took a traditional cornbread recipe and gave it a spin with blue cheese. The added sugar gives it light sweetness while the rosemary gives it an earthy flavor. Sweet yet savory.


1 1/2 cups stone ground cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons of sugar
1 teaspoon of finely chopped fresh rosemary
1 teaspoon of black pepper
1 1/4 cups whole milk
1/3 cup canola oil, (olive oil is fine too)
5 oz of crumbled blue cheese
1 large egg


Preheat the oven to 350 degrees and lightly grease an 8-9 inch baking pan. Set aside. In one bowl add the following dry ingredients: cornmeal, flour, baking soda, salt, sugar, black pepper, rosemary. Combine well.
If you’ve noticed, what we’ve done here is make our own cornbread base. You may be familiar with Jiffy Cornmeal Mix, which you could totally use. Just omit the cornmeal, baking soda and flour.

In a separate bowl combine milk, egg and canola oil. Whisk together and then combine with your dry ingredients along with the blue cheese and mix well together until blended. A wooden spoon may come in handy. Transfer your mixture to the 8-9 inch baking pan you prepared earlier. Use a rubber spatula if needed. Make sure your batter is even and place in the oven for about 25-30 mins. Cornbread should be golden brown when ready. Use a toothpick to test. If it comes out clean, you’re all set.

Cornbread makes a wonderful side dish and Blue cheese Cornbread is even better! Enjoy! A great side for Chili.

4 Responses to “Blue Cheese Cornbread”

  1. Carol Hilker Says:

    Well done. I love that you are going to start posting recipes. I am a huge fan of your cooking, even though I have never had it :). Yay!

    • Thanks Carol. I have a few recipes on my blog, but I’m going to try my hardest to continue. After I cook though, It’s hard for me to get re-motivated to scribe…but writing is good I suppose and writing about something enjoy doing is the tops.

  2. Carol Hilker Says:

    Additionally…long live Jiffy (and their Blueberry muffins as well!)

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