SUNNY'S TEX-MEX SPOONBREAD
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
- For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
- In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
- Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
SPOON BREAD
Make and share this Spoon Bread recipe from Food.com.
Provided by Sweetiebarbara
Categories Breads
Time 1h20m
Yield 1 casserole spoon bread, 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 2 quart casserole, set oven to 325 degrees.
- Cook corn meal with 2 cups of the milk until thickened.
- Remove from heat and add salt, baking powder, butter, and 1 cup milk.
- Add beaten egg yolks.
- Fold in stiff-beaten egg whites.
- Bake about 1 hour.
- Serve in warm dishes and top with butter.
Nutrition Facts : Calories 222.8, Fat 11.5, SaturatedFat 6.1, Cholesterol 133, Sodium 577.2, Carbohydrate 21.7, Fiber 1.5, Sugar 0.3, Protein 8.8
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
MEXICAN SPOON BREAD
This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson - Seneca, SC
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray. , Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 16g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 653mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.
SOUTHWESTERN SPOON BREAD
This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon.
Nutrition Facts :
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.
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
A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many larger grocers.
Provided by Allrecipes Member
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 16.8 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 1.4 g
MEXICAN FIESTA SPOON BISCUITS
My girlfried made these "biscuits" and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living.
Provided by ratherbeswimmin
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate biscuits; cut each biscuit into 8 pieces.
- Add the biscuit pieces and salsa to a bowl, toss gently to combine.
- Spoon mixture into a greased 13x9 inch baking dish.
- Top with cheese and sprinkle remaining ingredients evenly over the top.
- Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
- Cut into squares.
- Good served with soup and salad.
MEXICAN SUNSET BREAD
"I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 110 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 294mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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
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