Spoon Bread Food

SUNNY'S TEX-MEX SPOONBREAD

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.

OLD-FASHIONED SOUTHERN SPOON BREAD

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.

OLDE TAVERN SPOON BREAD

Steps:

• Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
• Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

KENTUCKY SPOON BREAD

Steps:

• Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
• Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
• Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

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.

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

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

SPOON BREAD

Steps:

• Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

SPOON BREAD

Steps:

• Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added. leave 10 minutes.
• Pour 1 1/2 cups boiling water over oatmeal. Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt. Mix and leave until lukewarm.
• Add yeast mixture. Put some flour in before yeast and 1/4 cup warm water. Add remainder of flour; mix with a spoon.
• Spoon into cans. Let rise 1 1/2 hours or until double in bulk.
• Bake at 350F for 50-6- minutes.

SPOONBREAD

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
• To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
• Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
• Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
• Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.