BIG DADDY'S SWEET CORN SPOON BREAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
- Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.
FRESH CORN SPOON BREAD
This a great custard-like corn bread that can take the place of a stuffing.
Provided by Christine L.
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
- Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
- Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
- Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
- Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 24.7 g, Cholesterol 94.8 mg, Fat 10.9 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 581.5 mg, Sugar 6.7 g
FRESH CORN SPOON BREAD
Categories Bread Vegetable Side Bake Vegetarian Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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
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.
FRESH CORN SPOON BREAD
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Number Of Ingredients 8
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.
SWEET CORN SPOONBREAD, THE EASY WAY
If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.
Provided by Xabbyy
Categories Breads
Time 1h30m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
- Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
- If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
- Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 345.3, Fat 15.3, SaturatedFat 8, Cholesterol 124.5, Sodium 482.7, Carbohydrate 44.9, Fiber 4.1, Sugar 6.6, Protein 11.7
CORN SPOON BREAD
Steps:
- Preheat the oven to 375°F. Butter an ovenproof casserole or round 2-quart soufflé mold.
- To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Season with salt and pepper.
- Transfer the mixture to a large bowl. Add the corn kernels, chives, and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.
- To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
- Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.
CHEDDAR SWEET CORN SPOON BREAD
This is a soft corn bread type texture that needs to be served with a spoon. It is excellent with roast chicken, roast turkey and roast pork. It is often served spiced up with Jalapeno peppers and is also excellent warmed up the next day. This recipe makes excellent leftovers.
Provided by Olha7397
Categories Breads
Time 1h
Yield 1 casserole
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1726.5, Fat 83.2, SaturatedFat 43.5, Cholesterol 931.8, Sodium 1192.8, Carbohydrate 178.7, Fiber 16.9, Sugar 8.1, Protein 82.2
SPOON BREAD
Spoon bread is a creamier version of cornbread that you eat with a spoon.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 1h
Yield 6 to 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370, Fat 19 g, Carbohydrate 45 g, Protein 6 g, SaturatedFat 11 g, Sugar 15 g, Fiber 2 g, Sodium 363 mg, Cholesterol 92 mg
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- Adjust oven rack to middle position and heat oven to 400 degrees. Grease 1 1/2-quart soufflé dish or 8-inch-square baking dish. Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.
- Melt butter in Dutch oven over medium-high heat. Cook corn until beginning to brown, about 3 minutes. Stir in remaining milk, sugar, salt, and cayenne and bring to boil. Remove from heat, cover, and let mixture steep 15 minutes.
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- With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. Whisk one-third of whites into corn mixture, then gently fold in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven. Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.
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