Green Onion Spoonbread Food

GREEN ONION SPOONBREAD

Steps:

• Preheat oven to 375 degrees.
• Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
• Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions.
• Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour.

SPOONBREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
• In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
• In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
• In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
• Yield: 4 servings
• Copyright 2001 Television Food Network, G.P. All rights reserved

SPOONBREAD

Steps:

• In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
• Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.

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.

SWEET ONION SPOON BREAD

Steps:

• In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

GREEN ONION AND CHEDDAR SPOON BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter an 8-cup gratin dish or souffle dish with 2 teaspoons of the butter and set aside.
• In a large heavy saucepan, bring the milk and remaining butter just to a boil. Whisk in the cornmeal, little by little, until smooth and thoroughly combined. Return mixture to a boil, reduce heat slightly so the mixture remains at a low boil, partially cover pan and cook until quite thick, 4 to 5 minutes. Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste. Let stand, covered with plastic wrap, for 10 to 15 minutes.
• In a separate bowl, whisk the eggs until light and fluffy. Whisk the eggs into the hot cornmeal mixture, along with 1 cup of the Cheddar. Turn mixture into the buttered dish and place entire dish on a baking sheet. Sprinkle the top with the remaining 1/4 cup of cheese. Bake until firm, puffy, and golden brown on top, 35 to 40 minutes. Serve immediately.

ONIONY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions.
• Pour mixture into greased shallow 2-quart baking dish.
• Bake 40 minutes or until set.
• Top with cheese and remaining onions; bake 5 minutes or until onions are golden.
• Garnish with bell pepper and parsley; if desired.

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.