Grilled Cornbread And Mozzarella Melts Recipes

SCALLION AND MOZZARELLA CORNBREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
• In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
• Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.

CORNBREAD GRILLED CHEESE SANDWICHES

Steps:

• 1. Slice cornbread 1/4".
• 2. Heat your griddle on medium heat.
• 3. Top 1 slice of bread with cheese and whatever options you choose.
• 4. Top with another cornbread slice and butter outside of sandwich.
• 5. Grill until golden and cheese is melted. Enjoy a great southern twist on grilled cheese sandwiches (:

GRILLED CORNBREAD AND MOZZARELLA MELTS

Steps:

• Preheat oven to 400°F.
• Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
• Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
• Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
• Add the corn-bread mix and stir until combined.
• Stir in the onion mixture.
• Pour the batter into prepared pan and spread evenly.
• Bake for 12 minutes and transfer to a wire rack to cool.
• Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
• Spread 1/2 teaspoon of chutney on 10 rounds.
• Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil.
• Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
• Serve immediately.

CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
• Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

GRILLED CORNBREAD WITH SAUSAGE GRAVY

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.