Chicken Spoonbread Moms Recipes

SOUTHERN SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.

SAVORY CHICKEN SPOON BREAD

Steps:

• Heat oven to 375°F.
• Grease a 1 1/-quart casserole dish.
• Beat together egg yolks, butter, milk, cornmeal, salt, and baking powder.
• Combine well.
• Add in the finely chopped chicken.
• Add in egg whites and combine the mixture well.
• Pour into casserole dish.
• Bake 45 minutes or until firm.
• Serve the spoon bread while hot.

CHICKEN SPOONBREAD, MOM'S

Steps:

• 1. Combine corn meal, flour and salt in a saucepan, add broth and milk. Cook, stirring constantly until mixture thickens and boils. Cook 2 min longer. Remove from heat. Stir in butter, cool slightly. Stir in egg yolks and chicken. Fold in egg whites. Place in greased 1 quart casserole and bake at 325 degrees 55-60 min.

MOM SAMPSON'S SPOONBREAD

Steps:

• Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

SPOONBREAD

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
• To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
• Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
• Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
• Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.