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
Ingredients
| 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 | eggs |
| 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 |
Directions
- 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
Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Recipe provided by: Shaun Zwarun, Membertou Centre
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives
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