Carrot Spoon Bread Food

CARROT CAKE BREAD

Steps:

• Preheat oven to 350 degrees.
• Using either your food processor (see note below) or a grater, shred about 3-4 carrots until you get about 1 and 1/2 cups of shredded carrots. If you use your food processor, cut the tops off and slice the carrot into smaller pieces. Add to the processor and pulse them until they are very small bite size pieces (see photo above for reference)
• In a large bowl, using a hand mixer, beat the softened butter and the 1/4 cup brown sugar and 1/4 cup white granulated sugar until combined.
• To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the shredded carrots with a wooden spoon.
• Using a sifter, add in the all purpose flour, cinnamon, ginger, nutmeg, all spice, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
• Lastly, gently fold in the shredded coconut and pecans with the wooden spoon until combined.
• Mix 2 tbsp of white granulated sugar with 1 tsp of cinnamon.
• Grease a 9x5 loaf tin or use parchment paper. Add about 1/2 of the carrot cake bread batter to the loaf tin. Generously sprinkle the cinnamon sugar mixture on top of the batter and then gently top with the other half of the batter.
• Bake at 350 for 55-60 minutes or until a toothpick comes clean. Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
• Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar! If desired, add a sprinkle of cinnamon to the glaze for extra coziness.
• Generously drizzle the glaze on top of the bread and serve! Enjoy!

CARROT SPOON BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.

HEIRLOOM CARROT SPOON CAKE

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray.
• Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• Serve warm.

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

CARROT BREAD

Steps:

• Preheat oven to 375 degrees F.
• Grease two loaf (9x5) pans.
• Combine dry ingredients (flour-cinnamon) in bowl.
• In a seperate large bowl beat eggs and sugar together until thick. Add oil gradually and beat well.
• Add vanilla, juice and zest. Fold in carrots.
• Stir dry ingredients into batter until combined.
• Spoon batter into prepared loaf pans, filling no more than 2/3 full.
• Bake for 50-60 minutes or until toothpick tests clean.
• Let stand in pan 10 minutes before turning bread out onto cooling rack.
• After bread has finished cooling wrap in plastic wrap and let stand at room temperature overnight before slicing.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Oil a 1-3/4 quart baking dish.
• Combine cornmeal and salt in a medium saucepan.
• Gradually stir in milk, making a smooth mixture.
• Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
• Remove from heat.
• Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
• Mix well.
• In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
• Fold into cornmeal mixture, gently but thoroughly.
• Spoon mixture into prepared pan.
• Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
• Serve right away.

CARROT BREAD

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

VEGETABLE SPOON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
• Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

CHEDDAR SPOON BREAD

Steps:

• Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.