Double Corn Spoon Bread Recipes

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.

DOUBLE CORN SPOON BREAD

Steps:

• Preheat the oven to 375°F Lightly coat a 3 quart souffle dish with olive oil cooking spray.
• In a saucepan over medium heat, combine the soy milk, stock, olive oil and honey. Heat until very hot, but not to boiling. Reduce the heat to low until so the mixture simmers. Add in the cornmeal in a stream while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Transfer to a large bowl, stir in the corn, shallot, thyme, baking powder, salt and stir to comine.
• In a large bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently whisk 1/3 of the egg whites into the corn mixture to lighten it. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture just until combined.
• Pour the batter into the prepared souffle dish and sprinkle with cheese. Bake until puffed and lightly golden, about 35 minutes. Let it stand in the dish for 5 minutes before serving.

DOUBLE CORN SPOON BREAD WITH GREEN CHILES

Steps:

• 1. Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
• 2. Place the chiles in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them.
• 3. Beat the egg whites until fluffy, but not stiff.
• 4. In another bowl, mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour cream and salt. Fold the whites gently into the yolk-flour mixture. Spoon over the cheese and peppers.
• 5. Cut the remaining butter into small pieces and scatter over the top. Sprinkle the remaining cheese over all. Bake for 20-25 minutes, or until all but the very center is set. Serve hot.

CORN SPOON BREAD

Steps:

• Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish.
• In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper.
• Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
• In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
• Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.