MEXICAN SPOON BREAD
Mexican corn spoon bread is an easy and cheesy dump, stir, and pour cornbread casserole that makes a great side dish!
Provided by Amy D.
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish with non stick spray.
- In a medium sized mixing bowl, combine all the ingredients.
- Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.
Nutrition Facts : Calories 300 calories, ServingSize 8 Servings
JIFFY SPOON BREAD CASSEROLE RECIPE - (4/5)
Provided by á-45709
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish. Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm.
MEXICALI SPOON BREAD CASSEROLE
This casserole was a hit. Krissi and I are kind of the faint of stomach as far as heat goes. so we kind of questioned the cayenne AND the chili powder. But the men in the house loved it. If you are among the faint of stomach like us, you can certainly reduce the amount of heat. It would still be delicious.
Provided by Tonya Young
Categories Casseroles
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
- 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
- 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
- 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
- 5. Immediately pour the topping onto the meat mixture.
- 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.
OLD-FASHIONED SOUTHERN SPOON BREAD
Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.
Provided by Diana Rattray
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
MEXICAN SPOON BREAD
Steps:
- Caramelize the onion: Cook the onions in a large nonstick skillet with a tablespoon of oil, until become brown and caramelized, about 15 minutes. Make the batter: Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, baking soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Assemble the dish: Pour half the batter into a buttered 9 inch square pan. Spread with half of the grated cheese and half of the onion. Cover with the remaining batter, and sprinkle with the remaining onion and cheese. Bake in a 400℉ (200℃). oven for 45 minutes, or until browned and done. Cool slightly before cutting. Serve warm.
Nutrition Facts :
MEXICALI SPOON BREAD CASSEROLE
In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!
Provided by SilentCricket
Categories Oven
Time 1h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef, onions, green pepper, and garlic over medium heat.
- Drain off any fat.
- Add remaining ingredients.
- Heat through.
- Pour meat mixture into baking dish; I use a 13"x 9" pan.
- Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
- Cook and stir over medium heat until mixture thickens.
- Remove from heat and stir in cheese and eggs; mix well.
- Immediately pour onto beef mixture and spread evenly.
- Bake at 375 for about 40 minutes, until golden.
- Serve with sour cream and any other of your favorite Mexican garnishes!
Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8
MEXICAN STREET CORN SPOON BREAD
A twist on a classic, this Mexican Street Corn Spoon Bread is a mash up of two of my favorite recipes: Mexican street corn and creamy corn casserole! A baked corn pudding texture with all the flavors and spices found in elote!
Provided by Jennifer Debth
Categories Side Dish
Time 55m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F and grease a 9x13" baking pan with cooking spray.
- Place cream cheese, butter, sour cream, mayo, eggs, and half and half into a large bowl.
- Beat together, using a hand mixer, until fully incorporated.
- Stir in frozen corn, creamed corn, feta, cornbread mix, sugar, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne.
- Pour into prepared pan and bake until the mixture has set, about 45-60 minutes.
- Serve with plenty of fresh lime juice, cilantro, green onion, and cotija!
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 61 mg, Sodium 612 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHEESY SPOON BREAD CASSEROLE
I love this spoon bread casserole because it's creamy with a little southwestern kick. It's comfort food at its finest and is a vivid way to add a unique dish to the usual Thanksgiving Day lineup. Sometimes we scoop chili on top. -Barbara J. Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 4h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.
Nutrition Facts : Calories 412 calories, Fat 28g fat (16g saturated fat), Cholesterol 66mg cholesterol, Sodium 1028mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
CHEESE MEXICAN CORN SPOON BREAD
Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
Provided by nana3z
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g
MEXICAN SPOON BREAD RECIPE
This Mexican spoon bread is a twist on a wonderful old Southern cornmeal recipe. It isn't really a bread that is sliced and buttered, but it's just as comforting. Spoon bread is soft and creamy and can be eaten with a fork or a spoon.The combination of black beans and cornmeal makes this dish especially comforting on a cool winter day. Serve this with your favorite salsa on the side along with a dollop of sour cream and you will certainly feel satisfied.
Provided by Marion Cunningham
Categories MAINS, VEGETARIAN, SIDES
Time 1h45m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.
- Beat eggs well in small bowl; set aside.
- Put cornmeal in small bowl and pour in 1/2 cup cold water. Stir to moisten all bits of cornmeal. (This keeps cornmeal from lumping when you add it to boiling water.)
- Bring 2 cups water to boil in 3-quart pot. Add salt to boiling water, then slowly add cornmeal. Reduce heat to medium and keep stirring constantly for 1 minute. It will look thick and yellow.
- Add 2 tablespoons butter, beaten eggs, buttermilk, cheese and reserved beans to cornmeal mixture and beat until smooth.
- Smear bottom and sides of 1 1/2-quart casserole with 1 tablespoon butter, then pour bean-cornmeal mixture into it. Bake 40 minutes at 400 degrees until spoon bread appears to have set up and only slightly jiggles when shaken. (Using a potholder so as not to get burned, hold side of casserole and give it a shake.) If it doesn't appear to have set enough, bake 5 more minutes, then check again. Remove from oven.
- Spoon out individual portions of spoon bread and put on plates. Serve with salsa and sour cream.
MEXICAN SPOON BREAD
Make and share this Mexican Spoon Bread recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
SPOON BREAD CORN CASSEROLE
To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield about 32 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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
MEXICAN SPOON BREAD
Provided by CookEatShare Cookbook
Number Of Ingredients 9
Steps:
- Mix all ingredients except chili and cheese. Pour 1/2 batter into 9 x 9 inch greased casserole. Cover with 1/2 chili and cheese. Pour rest of batter over this. Cover with remaining chili and cheese. Bake at 400 degrees for 45 min or possibly till topping is golden.
Nutrition Facts : ServingSize 206 g, Calories 330, Fat 23.5 g, TransFat 0.0 g, SaturatedFat 14.2 g, Cholesterol 133 g, Sodium 1038 g, Carbohydrate 19.66 g, Fiber 1.4 g, Sugar 6.12 g, Protein 13.46 g
FOOLPROOF JIFFY CORN CASSEROLE (CORNBREAD CASSEROLE)
This super easy Jiffy corn casserole starts with a box of Jiffy corn muffin mix. Add five pantry ingredients for a delicious side dish that's sure to be a staple for both weeknights and holiday gatherings!
Provided by Tara Kuczykowski
Categories Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Pour the melted butter (or margarine) into a large mixing bowl, along with both cans of corn (don't forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.
- Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined. Transfer the batter to a greased 2-quart baking dish.
- Bake uncovered at 350 degrees for 45-50 minutes or until the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes, serve warm.
Nutrition Facts : Calories 355 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 606 milligrams sodium, Sugar 9 grams sugar
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