Classic Cheesy Corn Spoon Bread Recipes

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.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

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.

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.

CLASSIC CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 375 degrees. 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 blended. Mince jalapeno peppers. Fold into corn mixture with sauteed onion and 1 1/2 cups of cheese.
• Transfer to a greased shallow 2 1/2 - 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-45 minutes; cool slightly.
• Sprinkle optional sliced jalapeno over dish and serve.