Spoon Bread Soufflé Recipes

SPOON BREAD SOUFFLé

Spoon Bread Soufflé image

Categories Bread Milk/Cream Mixer Egg Bake Thanksgiving Vegetarian Cornmeal Fall Gourmet

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 6

Ingredients

3 cups whole milk
1 1/2 cups white cornmeal (preferably stone-ground)
3 tablespoons unsalted butter, softened
1 teaspoon salt
3/4 teaspoon baking powder
6 large eggs, separated

Steps:

Put oven rack in middle position and preheat oven to 375°F. Generously butter a 2 1/2- to 3-quart soufflé dish (3 to 4 inches deep) or other deep baking dish.
Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling, then add cornmeal in a stream, whisking, and cook, whisking, until very thick and smooth, about 2 minutes. Transfer to a large bowl and stir in butter, salt, baking powder, and yolks, then cool to lukewarm.
Beat egg whites with a pinch of salt in another bowl using an electric mixer until they just hold stiff peaks. Stir one fourth of whites into cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into baking dish and bake until golden brown and puffed, 45 to 50 minutes. Serve immediately.

SPOON BREAD SOUFFLé

Spoon Bread Soufflé image

This recipe has the taste of cornbread, with a creamy texture. It's almost a cross between a souffle and cornbread. Great comfort food! Serves 2.

Provided by Pimienta

Categories Breads

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon butter or 1 teaspoon margarine
2/3 cup cornmeal
1 teaspoon sugar
1/4 teaspoon salt
1 1/3 cups boiling water
2/3 cup 1% low-fat milk
2 eggs
1 teaspoon baking powder

Steps:

Preheat oven to 450°F.
Use the butter or margarine to grease two 2-cup baking dishes.
Sift the cornmeal, sugar and salt together. Pour in the water and stir until smooth.
Beat in the milk, eggs and baking powder.
Pour the batter into the greased dishes. Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.

Nutrition Facts : Calories 279.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 195.1, Sodium 614.8, Carbohydrate 38.4, Fiber 3, Sugar 6.8, Protein 12.3

SPOONBREAD

Spoonbread image

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.

Provided by Millie Peartree

Categories dinner, casseroles, seafood, main course, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, melted, plus more for greasing the pan and serving
1 1/4 cups all-purpose flour
3/4 cup stone-ground cornmeal
1/4 cup granulated sugar
2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn)
1 (14.75-ounce) can creamed corn
1 1/2 cups sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether)
A handful of chopped chives (optional)

Steps:

Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

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