A Duo of Two Cheesy Breads

I really like putting cheese in pretty much everything I cook. I hate how expensive it is, but it's worth the money, don't you think? I'm not about to start buying Velveeta or American cheese. I don't understand why cheese is so expensive. Please someone explain that to me.

When Food Network came to film me in November, they wanted to film a scene of me shopping in a mom & pop store, to show that I live in a (fairly) small town. I usually shop at Price Cutter and Wal-Mart, because that's all we have here. The only small store I could think of was Osceola Cheese, which is a store that sells locally made cheese and other products.

So anyway, we go there to film. They film me picking up different cheeses and browsing through the store. I also have to punch up different cheeses into the camera lens. Then they wanted to film me chatting with the owner of the store.
I REALLY do shop at Osceola Cheese, but I'm honestly not familiar with their staff.

As we were leaving, the (very nice) woman that was the owner of the store, rushed up to me and gave me a gift certificate to use there. I was like, yaaaay, free cheese. I was very, very happy, and couldn't wait to use it. I guess she was thrilled because they'd be receiving free publicity when the show aired in January.

Fast forward to January. The show airs, and none of the Osceola Cheese footage is shown. Oops.

I can just picture the whole crew of Osceola Cheese sitting around in someone's living room, eating popcorn, eagerly waiting to see their footage.
Then... nothing.

Poor Osceola cheese people. I'm so sorry! I didn't know they weren't going to use your footage. If it makes you feel any better, Food Network didn't use any footage of me playing tennis, or of my family (much to their relief).

Now I don't feel like I can use my gift certificate! I can't show my face in Osceola Cheese anymore. Or at least when the owner is there.

The other day I drove to the store and peeked in the windows, but spotted the owner. I quickly peeled out of the parking lot as fast as possible.

SO guess what? I had to buy the cheese for these breads. Grrr.

I wasn't planning on posting and taking pictures of these recipes, but they were so good, I had to. Today we have a duo of two cheesy breads.

The first, Applewood Smoked Bacon & White Cheddar Cornbread; a moist cornbread flavored with creamed corn, honey, applewood smoked bacon and sharp white cheddar cheese. It's almost too moist to be considered a cornbread. It's like a cross between cornbread and spoonbread. It's kind of interesting because I used polenta instead of cornmeal.

The second recipe is for Chipotle-Cheddar Biscuits; buttermilk biscuits with sharp cheddar cheese and chipotle chiles in adobo sauce. These were incredible! They tasted like a kicked-up version of Red Lobster's Cheddar Bay Biscuits. Don't pretend you don't love those - EVERYONE loves those biscuits.

Applewood Smoked Bacon & White Cheddar Cornbread (Recipe by Me)
Printable Recipe

1 1/2 cups milk
3/4 cup polenta
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup canned creamed corn
1/4 cup firmly packed brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon honey
1/2 cup coarsely chopped cooked applewood smoked bacon
2/3 cup grated sharp white cheddar cheese

Preheat oven to 375 degrees F. Butter bottom and sides of an 8x8-inch square baking dish.

Stir together milk and polenta in a small saucepan over medium heat; bring to a boil, and cook for 3 minutes, stirring frequently until thickened. Remove pan from heat.

In a medium-sized bowl, sift together flour, baking powder and salt.
In a large mixing bowl, whisk together eggs, creamed corn, brown sugar, butter, honey and polenta, until well combined; whisk in flour mixture until combined. Pour batter into prepared baking dish. Evenly sprinkle bacon and cheese on top. Bake at 350 degrees F, for 35-40 minutes, or until golden brown.

Makes 6 servings

Chipotle-Cheddar Biscuits (Recipe by Me)
Printable Recipe

2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups finely grated sharp cheddar cheese, divided use
1/2 cup unsalted butter, chilled, cut into small pieces
1 large egg, beaten
3/4 cup buttermilk
4 teaspoons minced chipotle in adobo sauce

Preheat oven to 425 degrees F. Butter a 9-inch round cake pan.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt until combined; whisk in 1 1/4 cups cheese. Knead the butter in, using fingertips, until mealy and butter is well incorporated. Stir in egg, buttermilk and chipotle, until a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead a few times, just until dough comes together. Roll into a 3/4 inch-thickness; cut rounds out using a floured biscuit cutter and place in prepared pan. Brush biscuits with a little milk if desired, and evenly sprinkle remaining 1/4 cup cheese over the tops. Sprinkle with a tiny bit of sea salt and fresh pepper if desired.

Bake at 425 degrees F. for 20-25 minutes, or until golden brown and well risen.

Makes 10-12 biscuits