Triple Corn Spoon Bread Recipe 445 Recipes

TRIPLE CORN SPOON BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Combine first three ingredients in large bowl and stir with a whisk. Stir in onion, corns and muffin mix. Pour into an 8x8 square baking dish (I use pyrex) coated with cooking spray. Bake for one hour or until pudding is set and lightly brown on top. I usually double this recipe for the holidays and use a 13x9 pyrex dish.

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.

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.

INDIVIDUAL CORN SPOON BREADS

Steps:

• Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
• Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
• Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.

TRIPLE CORN QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
• Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper. Remove from the heat to cool.
• Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands.
• Melt the remaining 3 tablespoons butter.
• In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out.

CORN SPOON BREAD FROM SCRATCH

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.

MOIST CORN SPOON BREAD

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.

TRIPLE-CORN SPOON BREAD

Steps:

• Preheat oven to 350°. Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 1 hour or until pudding is set and lightly browned. Cooking Light NOVEMBER 1997