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 :
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
SOUTHERN SPOONBREAD
Provided by James Briscione
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
- Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
- Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
- Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.
SOUTHWESTERN SPOON BREAD
This recipe is from Creative Cook's Kitchen publication. MAIN DISH IDEA: To turn this into a main dish, add some cooked chopped chorizo sausage or leftover diced beef, chicken or pork to the batter. For single servings, spoon batter into mini casserole dishes and reduce baking time. SPICE IT UP: Turn up the heat by adding a pinch of chili powder to the batter. VARIATIONS: Make it Tex-Mex by serving it with chili. Make it Southern by serving it with Fried Chicken instead of biscuits.
Provided by DoveChocolatierinKY
Categories Breads
Time 55m
Yield 1 cornbread, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a medium casserole dish.
- In a large saucepan, bring water to a boil over high heat, then reduce to low heat.
- In a small bowl, combine the next 6 ingredients, then whisk the mixture into the hot water.
- Cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes.
- Stir in butter.
- In a small bowl, whisk egg yolks.
- Then, whisk half-and-half mixture, a little at a time, into the egg yolks.
- Whisk egg yolk mixture into the saucepan.
- Cook over low heat, stirring constantly, until mixture bubbles again, about 2 minutes, then remove from heat.
- In a large bowl, whisk egg whites until stiff peaks form. Fold egg whites into half-and-half mixture. Try to use a rubber spatula to do this, and fold until just blended.
- Pour mixture into prepared casserole dish, and bake until golden brown,about 40 minutes. A knife inserted into center should come out clean.
Nutrition Facts : Calories 272.7, Fat 18.7, SaturatedFat 10.3, Cholesterol 183.7, Sodium 522.9, Carbohydrate 19.3, Fiber 1.8, Sugar 1, Protein 7.9
SOUTHERN SPOON BREAD
Rather like a savory pudding, this comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and butter an 8" baking dish.
- Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
- Add salt, butter and milk.
- Separate eggs; beat whites until light, yolks until light.
- Add eggs to batter.
- Pour batter in prepared dish and bake 45 minutes.
- This dish should be served in the same dish as it is baked inches.
SOUTHWEST CORNBREAD
Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.
Provided by My Food and Family
Categories Spices
Time 40m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch pan.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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