Cheddar Spoon Bread Food

CHEDDAR-CORN SPOON BREAD

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
• In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
• Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

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.

JALAPENO AND CHEDDAR CORNMEAL SPOONBREAD

Steps:

• Preheat oven to 375 degrees F. Preheat grill to medium-high heat. Rub ears of corn with oil and season with salt and pepper. Grill over medium-high heat 10-15 minutes, turning occasionally. When cool enough to handle, carefully cut kernels off cobs with a sharp knife.
• Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal. In a large saucepan, heat milk with some salt and pepper to just boiling. Gradually whisk in one cup of cornmeal. Cook over heat for 2 minutes, whisking constantly. Pour into a large mixing bowl and set aside to cool off a little.
• Meanwhile, beat egg whites with an electric mixer until stiff peaks form. When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks. Stir in cheese and nutmeg. Fold egg whites into corn mixture and turn into buttered dish. Bake 45 minutes until puffed and golden.

SPOONBREAD

Steps:

• Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
• Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.

CHEESE 'N BACON SPOON BREAD

Steps:

• Add boiling water to cereal in large bowl; stir. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add corn, cheese, turkey bacon, pimientos and parsley; mix well.
• Beat egg whites with electric mixer on high speed until stiff peaks form. Add to cereal mixture; stir gently until well blended. Pour into greased 2-quart casserole.
• Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

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.

SPOONBREAD WITH CHEESE AND SCALLIONS

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
• Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
• In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
• Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

THREE CORN AND CHEDDAR SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Beat eggs in medium bowl.
• Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
• Pour mixture into greased 2-quart baking dish.
• Bake in oven 45 minutes to 1 hour or until center is set.
• Top with remaining cheese; bake 2 minutes more or until cheese is melted.
• For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

BROCCOLI SPOON BREAD

Steps:

• Heat oven to 375°F.
• Bring milk just to boil in large saucepan on medium-high heat. Gradually stir in cereal; cook and stir on medium heat 30 sec. Remove from heat; cover. Let stand 5 min.
• Add remaining ingredients; mix well. Pour into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 30 to 40 min. or until center is set and top is golden brown.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.