Cheese Corn Spoon Bread Recipes

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

MOIST CORN SPOON BREAD

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

CORN SPOON BREAD

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

REESE WITHERSPOON'S CORN BREAD CHILI PIE

Steps:

• Preheat oven to 375.
• In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
• Add the onion and saute for 1 minute before adding the garlic. Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
• Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring constantly.
• While the meat simmers, make the corn bread mixture. Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix). I added a little more milk because I heard it made the texture better, but whatever you prefer.
• Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside. Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
• If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
• Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.

CHEESY CORN SPOON BREAD

Steps:

• In a skillet, sauté onion in butter until tender; set aside.
• In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
• Stir in corn bread mix just until blended.
• Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
• Transfer to a greased shallow 3-quart baking dish.
• Sprinkle with the remaining cheese.
• Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

CORN SPOON BREAD WITH CHEESE

Steps:

• Preheat oven to 350 and spray an 8x8 or 9x9 pan with non-stick spray.
• Mix both cans of corn, the sour cream, chilis and eggs together in a large bowl. Stir in Jiffy mix til moistened.
• Bake for 45 minutes, then top with cheese. Bake until center is set, about 10-15 more minutes.

IRISH CHEESE CORN SPOON BREAD RECIPE

Steps:

• 1. preheat oven to 375 2. place cream cheese and butter into a microwavable mixing bowl, microwave for 1 minute until slightly melted 3. add remaining ingredients mixing very well until smooth and creamy 4. pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until center feel firm 5. serve as a side dish

SPOON BREAD WITH GREEN CHILES, CORN AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese.
• Mix well.
• Pour into greased 9-inch square pan.
• Bake for 45 minutes until golden.
• Serve hot.

THREE CORN AND CHEDDAR SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Beat eggs in medium bowl.
• Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
• Pour mixture into greased 2-quart baking dish.
• Bake in oven 45 minutes to 1 hour or until center is set.
• Top with remaining cheese; bake 2 minutes more or until cheese is melted.
• For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).