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 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


  1. Preheat oven to 350 degrees F (175 degrees C). Spray medium casserole dish  with cooking spray or rub with butter.
  2. 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.
  3. Add crumbled cheese, bake 3 to 4 minutes until cheese is heated.
  4. Garnish with chives or other fresh herbs.

Local Source Guide

Local Produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown 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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