Big Daddys Sweet Corn Spoon Bread Food

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.

CHEDDAR SWEET CORN SPOON BREAD

Steps:

• Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
• In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
• Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
• Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
• Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
• Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
• Chef Michael Bonacini.

FRESH CORN SPOON BREAD

Steps:

• Preheat oven to 425°F.
• Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
• Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).

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.