Spicy Spoon Cornbread Recipes

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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.

SUNNY'S TEX-MEX SPOONBREAD



Sunny's Tex-Mex Spoonbread image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
7 ounces Mexican chorizo, removed from casing and crumbled
1/2 cup chopped Vidalia or sweet onion
1 clove garlic, grated on a rasp or finely minced
2 cups milk
1 cup buttermilk
3/4 cup cornmeal, such as Indian Head
3 large eggs, beaten
1 cup shredded Cheddar
1 cup shredded mozzarella
3/4 cup corn kernels (fresh, canned or frozen)
1/2 cup canned chopped tomatoes and green chiles, such as Ro*Tel
2 scallions, finely chopped (white and green parts)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
  • For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
  • In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
  • Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

CORN AND POBLANO SPOON BREAD



Corn and Poblano Spoon Bread image

Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 1h25m

Yield 8

Number Of Ingredients 13

1 teaspoon butter
1 fresh poblano chile, seeded and chopped
1 ½ cups water
¾ cup cornmeal
1 cup shredded Cheddar cheese
1 (8 ounce) carton sour cream
¼ cup melted butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup milk
3 eggs, separated
1 teaspoon baking powder
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained

Steps:

  • Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
  • Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
  • Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
  • Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g

SPICY CORNBREAD



Spicy Cornbread image

Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups stone-ground cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 poblano chile pepper, stemmed, seeded and sliced thinly
2 cloves garlic, chopped
1 cup buttermilk
2 large eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
  • Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
  • Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
  • Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

SPICY CORNBREAD



Spicy Cornbread image

Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.

Provided by Chef Dudo

Categories     Breads

Time 35m

Yield 1 bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 small red bell pepper, chopped and diced
1 medium onion, chopped and diced
1/2 teaspoon garlic granules
1 green chili pepper, very finely cut
1 cup corn kernel, fresh, frozen or canned
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 450°F.
  • Grease a ten-inch skillet and place it on the middle shelf in the oven.
  • Sift the cornmeal, baking powder, sugar, and salt.
  • Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
  • Form a well in the dry ingredients and pour in the wet ingredients.
  • Mix well
  • Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
  • Sprinkle the remaining cheese on top and return to the oven.
  • Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • The top should be golden brown.
  • Can be served warm or cold.

SPICY SPOON CORNBREAD



Spicy Spoon Cornbread image

Delicious combination of spoon bread and cornbread. I got it from the Dallas Morning News, a December 2000 issue.

Provided by Tumbles

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (4 ounce) can whole green chilies
2 eggs
1/4 cup milk
1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1 (20 ounce) can cream-style corn
1/3 cup butter, melted
1/2 lb grated sharp cheddar cheese

Steps:

  • Preheat oven to 350°F Drain and seed the green chiles before mincing them. Set them aside while you make the cornbread batter.
  • Beat the eggs with the milk. Sift the cornmeal, soda, and salt together into a large mixing bowl. Quickly stir the liquid ingredients into the cornmeal. Use as few strokes as possible to mix in the canned corn and melted butter.
  • Pour half of the butter into an oiled 1 1/2-quart casserole dish. Sprinkle all of the chiles and half of the cheese over the batter. Pour the rest of the batter over them and top with the remaining cheese.
  • Bake for about 45 minutes.

Nutrition Facts : Calories 317.2, Fat 19.4, SaturatedFat 11.5, Cholesterol 104, Sodium 829.6, Carbohydrate 26.8, Fiber 2.2, Sugar 3.4, Protein 11.7

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