Corn Spoon Bread Recipes

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.

MOIST CORN SPOON BREAD

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

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.

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.

CORN SPOON BREAD

Steps:

• Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish.
• In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper.
• Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
• In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
• Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.

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.

FRESH CORN SPOON BREAD

Steps:

• Preheat oven to 425°F.
• Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
• Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).

WHITE-CORN SPOON BREAD

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-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 degrees, and bake until puffed, golden, and set in center, about 20 minutes more. Let stand 15 minutes before serving.

CORN SPOON BREAD

Steps:

• Preheat the oven to 375°F. Butter an ovenproof casserole or round 2-quart soufflé mold.
• To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Season with salt and pepper.
• Transfer the mixture to a large bowl. Add the corn kernels, chives, and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.
• To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
• Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.

CORN SPOON BREAD

Steps:

• Heat oven to 350º F.
• In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
• In a small bowl, whisk together the remaining milk and the cornmeal.
• Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
• Stir in the butter, thyme, salt, pepper and eggs.
• Transfer to a buttered casserole or cast-iron skillet.
• Bake until golden and set, about 30 minutes.
• Serve warm or at room temperature.