KENTUCKY SPOON BREAD
This is a lovely side dish to accompany most any dinner, but especially prime rib.
Provided by thedailygourmet
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
- Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
- Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 27.8 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 477.5 mg, Sugar 5.6 g
CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
MOIST CORN SPOON BREAD
Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
INDIVIDUAL CORN SPOON BREADS
These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
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.
MOST EXCELLENT CORN SPOON BREAD
Want a yummy, creamy, comfort-food that can be served as a side dish or bread? Think of a savory bread pudding and you have Corn Spoonbread. We have fallen in lust with this EASY and fast creation, and have made it NUMEROUS times as requests pour in from family and friends. Just couldn't wait to share it with my 'Zarr family!
Provided by Aunt Yaya
Categories Breads
Time 28m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease an 11x9" baking dish and set aside. In a medium mixing bowl combine all of the above ingredients with wooden spoon in the order listed until well blended. Pour into baking dish, scraping down sides (you don't want to miss an ounce). Bake at 350 for 23 to 25 minutes until solid in middle when touched (finger will leave an indention but it won't be runny -- remember, this is a moist bread, like a bread pudding). Remove from oven and let set for a minute.
- Serve with butter if desired. Yeah, I hear you -- it's not health food, it's comfort food. Once in a while you need to
- treat your palate and soul!
Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 12.5, Cholesterol 90.8, Sodium 610.8, Carbohydrate 32.1, Fiber 2.8, Sugar 1.8, Protein 5.7
CHEESY CORN SPOON BREAD
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CLASSIC CHEESY CORN SPOON BREAD
A great recipe from Taste of Home. I like that it does not have a of of butter like so many have. The fat content of the sour cream can be controlled by you. Full fat, less fat or non-fat. This is so good and flavorful.
Provided by Bren in LR
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. 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 blended. Mince jalapeno peppers. Fold into corn mixture with sauteed onion and 1 1/2 cups of cheese.
- Transfer to a greased shallow 2 1/2 - 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-45 minutes; cool slightly.
- Sprinkle optional sliced jalapeno over dish and serve.
Nutrition Facts : Calories 642.5, Fat 39.1, SaturatedFat 21.4, Cholesterol 152.6, Sodium 1238.8, Carbohydrate 58.9, Fiber 5.4, Sugar 15.5, Protein 19
CHEESY CORN SPOON BREAD
This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!
Provided by Courtly
Categories Corn
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, sauté onion in butter until tender; set aside.
- In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
- Stir in corn bread mix just until blended.
- Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
- Transfer to a greased shallow 3-quart baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
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.
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