Individual Corn Spoon Breads Recipes

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INDIVIDUAL CORN SPOON BREADS



Individual Corn Spoon Breads image

These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

Nonstick baking spray with flour
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
3 large eggs, separated
1 teaspoon kosher salt
1/4 teaspoon baking powder
One 14.75-ounce can creamed corn
2 whole scallions, white and green parts, chopped
1 small chipotle in adobo, finely chopped

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.

CORN SPOON BREAD



Corn Spoon Bread image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

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.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

FRESH CORN SPOON BREAD



Fresh Corn Spoon Bread image

This a great custard-like corn bread that can take the place of a stuffing.

Provided by Christine L.

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups milk
1 ¼ cups cornmeal
1 ½ teaspoons salt
1 cup sweet corn
⅓ cup chopped green onions
¼ cup unsalted butter, cubed
3 eggs, separated

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
  • Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
  • Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
  • Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
  • Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 24.7 g, Cholesterol 94.8 mg, Fat 10.9 g, Fiber 1.9 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 581.5 mg, Sugar 6.7 g

SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

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.

Nutrition Facts :

CORN SPOON BREAD



Corn Spoon Bread image

This quick bread baked using corn is perfect for a fall menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

1 cup Gold Medal™ self-rising white cornmeal mix
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups frozen corn (from 25-oz bag), thawed
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
3 eggs, slightly beaten
Additional chopped fresh chives, if desired

Steps:

  • Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
  • In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
  • Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 420 mg

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