CORNMEAL-CREME FRAICHE SPOON BREAD
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.
- In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.
- Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.
CORNMEAL-CREME FRAICHE SPOON BREAD RECIPE - (4.7/5)
Provided by blum099
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche. In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn. Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.
CORNBREAD WITH CREME FRAICHE
Provided by Marc Forgione
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Sift the flour, sugar, cornmeal, baking powder and salt together into a large bowl and set aside.
- Heat the milk and 1 stick butter in a small saucepan over medium heat until the butter melts (do not let the mixture boil). Whisk the butter mixture, eggs and creme fraiche in a small bowl, then whisk into the dry ingredients until smooth.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a rack to cool slightly before slicing.
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.
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