Texas Spoon Bread Recipes

SUNNY'S TEX-MEX SPOONBREAD

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.

TEXAS SPOON BREAD

Steps:

• In saucepan, scald the milk; stir in cornmeal.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat; stir in butter, sugar, salt and baking powder.
• In small bowl, beat egg yolks.
• Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
• In mixing bowl, beat egg whites until soft peaks form.
• Fold egg whites into hot mixture until well blended.
• Pour into greased 8-inch square baking dish.
• Bake at 350° for 40-45 minutes or until well puffed.
• Use a spoon to serve.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

SPOONBREAD

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.

SPOON BREAD TAMALE BAKE

Steps:

• In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.

TEXAS BREAD

Steps:

• Melt butter in pan.
• Spoon mixture into pan allowing melted butter to cover sides of each spoonful. Bake at 400 until brown.

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.

TEXAS SPOON BREAD

Steps:

• 1. In a saucepan, scald the milk, heat to 180 degrees F; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until well puffed. Use a spoon to serve.