Oniony Corn Spoon Bread Recipes

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CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread image

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 15 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1 medium onion, chopped
2 large eggs
2 cups sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
2 medium jalapeno peppers, divided
2 cups shredded cheddar cheese, divided

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.

Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

SWEET ONION SPOON BREAD



Sweet Onion Spoon Bread image

This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 8

1-1/3 cups chopped sweet onions
1 tablespoon butter
1 can (8-1/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
2 large egg whites, lightly beaten
2 tablespoons fat-free milk
1/2 cup reduced-fat sour cream
1/3 cup shredded sharp cheddar cheese

Steps:

  • In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

MOIST CORN SPOON BREAD



Moist Corn Spoon Bread image

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 large eggs, beaten
1 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
Optional: Coarsely ground pepper and thinly sliced green onions

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.

Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

ONIONY CORN SPOON BREAD



Oniony Corn Spoon Bread image

Make and share this Oniony Corn Spoon Bread recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn
1 cup sour cream
1 (6 1/2-8 1/2 ounce) package corn muffin mix
1/2 cup diced red and green bell pepper
2 tablespoons butter or 2 tablespoons margarine, melted
1 large egg
1 1/3 cups French's French fried onions, divided
1/2 cup shredded cheddar cheese
red bell pepper (optional)
chopped parsley (optional)

Steps:

  • Preheat oven to 350°F.
  • Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions.
  • Pour mixture into greased shallow 2-quart baking dish.
  • Bake 40 minutes or until set.
  • Top with cheese and remaining onions; bake 5 minutes or until onions are golden.
  • Garnish with bell pepper and parsley; if desired.

Nutrition Facts : Calories 289.7, Fat 15.1, SaturatedFat 8, Cholesterol 54.6, Sodium 628.9, Carbohydrate 34.4, Fiber 2.3, Sugar 6.7, Protein 7

CORN SPOON BREAD



Corn Spoon Bread image

This recipe is from the kitchen of a Southern family friend. Corn Spoon Bread is more like a custard than bread and is soft enough to eat with a spoon. The finer the cornmeal, the creamier and smooth the texture will be.

Provided by Member 610488

Categories     Breads

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter, melted, plus more for the pan
2 cups whole milk
1 cup yellow enriched cornmeal, very fine
salt and black pepper
1 (10 ounce) can cream-style corn
1/2 cup frozen corn, thawed
2 tablespoons fresh chives, chopped
2 eggs, seperated

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.

Nutrition Facts : Calories 340.8, Fat 13.8, SaturatedFat 6.9, Cholesterol 133.2, Sodium 338.2, Carbohydrate 46.4, Fiber 3.6, Sugar 9.1, Protein 11.5

CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread image

This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!

Provided by Courtly

Categories     Corn

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
2 eggs
2 cups sour cream
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 medium jalapeno pepper, minced
2 cups shredded cheddar cheese, divided (8 oz)

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.

CORN SPOON BREAD FROM SCRATCH



Corn Spoon Bread from Scratch image

Make and share this Corn Spoon Bread from Scratch recipe from Food.com.

Provided by WI Cheesehead

Categories     Quick Breads

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup yellow cornmeal
2 cups milk, divided
2 tablespoons butter
3/4 teaspoon salt
1 dash crushed red pepper flakes
1 cup frozen corn, well drained
2 eggs
fresh ground white pepper

Steps:

  • Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
  • Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
  • Remove from heat; stir in butter, salt, red pepper flakes, and corn.
  • Season to taste with pepper and stir in eggs.
  • Cook over low heat until thick, about 5 minutes.
  • Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
  • Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

ONION CORNBREAD



Onion Cornbread image

Make and share this Onion Cornbread recipe from Food.com.

Provided by Leo Tohill

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
1 cup cornmeal
2 eggs
3 tablespoons sugar
2 teaspoons salt
4 teaspoons baking powder
2 cups milk
1 medium onion
1/4 cup butter

Steps:

  • Chop the onion and sautee it in the skillet with the butter.
  • (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
  • Separately, beat the eggs with the milk.
  • Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
  • Pour the mix into the skillet.
  • Place the skillet in a 400 degree oven and bake for about 20 minutes.
  • Enjoy it with honey.

CORN SPOON BREAD



Corn Spoon Bread image

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

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

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.

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