Three Corn And Cheddar Spoon Bread Food

CHEDDAR-CORN SPOON BREAD

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
• In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
• Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

THREE CORN AND CHEDDAR SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Beat eggs in medium bowl.
• Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
• Pour mixture into greased 2-quart baking dish.
• Bake in oven 45 minutes to 1 hour or until center is set.
• Top with remaining cheese; bake 2 minutes more or until cheese is melted.
• For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

INDIVIDUAL CORN SPOON BREADS

Steps:

• Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
• Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
• Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.

CHEESE MEXICAN CORN SPOON BREAD

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.

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD

Steps:

• Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.

CORN AND POBLANO SPOON BREAD

Steps:

• Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
• Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
• Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
• Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

SPOON BREAD

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.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

CORN SPOON BREAD

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

SPOON BREAD WITH GREEN CHILES, CORN AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese.
• Mix well.
• Pour into greased 9-inch square pan.
• Bake for 45 minutes until golden.
• Serve hot.

WHITE CORN SPOON BREAD

Steps:

• Preheat oven to 375*. Butter a 9 x 13-inch baking dish; set aside.
• Whisk together cornmeal, milk, butter, 3 cups water, 1 tablespoon salt, and a pinch of pepper in a medium saucepan.
• Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes. Transfer to a large bowl, and let stand 15 minutes.
• Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes.
• Reduce oven temperature to 350* and bake until puffed, golden and set in center, about 20 minutes more.
• Let stand 15 minutes before serving.

CHEDDAR SPOON BREAD

Steps:

• Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.

CHEDDAR SWEET CORN SPOON BREAD

Steps:

• Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
• In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
• Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
• Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
• Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
• Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
• Chef Michael Bonacini.