Corn Spoon Bread Casserole From Scratch Food

SPOON BREAD

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
• In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature.
• Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through.

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.

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.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

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.

EASY CREAMED CORN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a 2-quart baking dish.
• Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
• Bake in the preheated oven until top is browned, about 1 hour.

FRESH CORN SPOON BREAD

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.
• In a large bowl, whisk egg whites until soft peaks form. Fold into corn mixture, then pour into baking dish. Bake spoon bread until browned on top and set in middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.

CORN SPOON BREAD

Steps:

• Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish.
• In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper.
• Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
• In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
• Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.