Dragon’s Breath Blue Cheese Corn Bake
This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“In Native culture, squash, corn, and beans are three sisters. We do a lot with corn at the Centre. It’s a staple. As a chef I love corn. Basically it looked like a cream-corn dish so we did a corn gratin with panko and blue cheese. We tried to do something a little more modern and use as many local products as possible such as Dragon’s Breath blue cheese.”
Shaun Zwarun, Membertou Centre
|3 cups (750 ml)||fresh corn niblets|
|1/2 cup (125 ml)||diced vidalia onion|
|1/2 cup (125 ml)||diced celery|
|1/2 cup (125 ml)||diced red pepper|
|1/2 cup (125 ml)||diced green pepper|
|1 cup (250ml)||cream|
|1/4 cup (60 ml)||panko|
|2 tbsp (30 ml)||honey|
|2 tbsp (30 ml)||crushed pink peppercorns|
|to taste||sea salt|
|1/2 cup (125 ml)||
Dragon’s Breath blue cheese
|3 tbsp (45 ml)||minced chives|
- Preheat oven to 350 degrees F (175 degrees C). Spray medium casserole dish with cooking spray or rub with butter.
- In large mixing bowl, combine all ingredients except blue cheese and chives. Check seasonings. Pour ingredients into casserole dish, place in oven 30 to 40 minutes.
- Add crumbled cheese, bake 3 to 4 minutes until cheese is heated.
- Garnish with chives or other fresh herbs.
Local Source Guide
Recipe provided by: Shaun Zwarun, Membertou Centre