CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
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.
CHEESY SPOON BREAD
Spoon bread can't be sliced and buttered. This pudding-like casserole made with dry milk and corn meal is so soft and creamy, it has to be eaten with a spoon. Serve as a main dish or as a side dish with pork chops, sliced tomatoes and a cold drink.
Provided by Pat Duran
Categories Side Casseroles
Time 50m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 375^. Grease a 1 1/2 quart casserole dish. Combine dry milk powder and corn meal in a large saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder. Beat egg whites in small mixer bowl until stiff peaks form Fold into corn meal mixture, gently but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese. Bake 30-35 minutes or until golden brown and fill is set. serve warm.
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Steps:
- Preheat oven to 375° F. Grease 1 1/2-quart casserole dish.
- Combine dry milk and corn meal in large saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder.
- Beat egg whites in small mixer bowl until stiff peaks form. Fold into corn meal mixture lightly but thoroughly. Pour into prepared dish. Sprinkle with remaining 1/2 cup cheese.
- Bake for 30 to 35 minutes or until top is golden and filling is set. Serve warm.
CHEDDAR-CORN SPOON BREAD
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
- Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
CHEESY CORN SPOON BREAD
This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!
Provided by Courtly
Categories Corn
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 11
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.
CHEESY SPOON BREAD
Although it's called a bread, this cheesy egg-and-corn meal puff is really a side dish. It will captivate anyone who tries a spoonful.
Provided by LMillerRN
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Grease 1 1/2-quart casserole dish.
- Combine dry milk and corn meal in large saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine, and baking powder.
- Beat egg whites in small mixer bowl until stiff peaks form. Fold into corn meal mixture lightly but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese.
- Bake for 30 to 35 minutes or until top is golden and filling is set. Serve warm.
Nutrition Facts : Calories 256.6, Fat 14.6, SaturatedFat 6.5, Cholesterol 133.5, Sodium 326, Carbohydrate 16.2, Fiber 0.7, Sugar 8.2, Protein 15.3
CHEESY SPOON BREAD CASSEROLE
I love this spoon bread casserole because it's creamy with a little southwestern kick. It's comfort food at its finest and is a vivid way to add a unique dish to the usual Thanksgiving Day lineup. Sometimes we scoop chili on top. -Barbara J. Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 4h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.
Nutrition Facts : Calories 412 calories, Fat 28g fat (16g saturated fat), Cholesterol 66mg cholesterol, Sodium 1028mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
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