Cheesy Corn Spoon Bread Recipes

CHEESE CORN SPOON BREAD

Cheese Corn Spoon Bread image

Although isn't a traditional Thanksgiving dish, our family has been enjoying it for years.

Provided by Tina Sherry

Categories Side Dish Vegetables Corn

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

2 eggs, lightly beaten
1 (12 ounce) package corn bread mix
1 (8 ounce) can cream-style corn
1 (8.75 ounce) can sweet corn, drained
1 cup sour cream
½ cup melted butter
1 cup shredded Swiss cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. Mix well and pour into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 54.6 g, Cholesterol 137.6 mg, Fat 36 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 19.7 g, Sodium 1317.4 mg, Sugar 8.9 g

CHEESY CORN SPOON BREAD

Cheesy Corn Spoon Bread image

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1/4 cup butter, cubed
1 medium onion, chopped
2 large eggs
2 cups sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
2 medium jalapeno peppers, divided
2 cups shredded cheddar cheese, divided

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.

Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

CHEESY CORN SPOON BREAD

Cheesy Corn Spoon Bread image

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Provided by Anna Stockwell

Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

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.

CHEESY CORN SPOON BREAD

Cheesy Corn Spoon Bread image

This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!

Provided by Courtly

Categories Corn

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
2 eggs
2 cups sour cream
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 medium jalapeno pepper, minced
2 cups shredded cheddar cheese, divided (8 oz)

Steps:

In a skillet, sauté onion in butter until tender; set aside.
In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
Stir in corn bread mix just until blended.
Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
Transfer to a greased shallow 3-quart baking dish.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

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