SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
Categories Bread Milk/Cream Egg Pepper Side Bake Cornmeal Summer Sour Cream Oregano Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
- Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
- Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.
CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
JALAPEñO SPOONBREAD
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet
Provided by Tara Parker-Pope
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
- Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
- One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
- In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
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CORN AND POBLANO SPOON BREAD - BETTER HOMES & GARDENS
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