Irish Cheese Corn Spoon Bread Recipes

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).

IRISH CHEESE CORN SPOON BREAD RECIPE

Steps:

• 1. preheat oven to 375 2. place cream cheese and butter into a microwavable mixing bowl, microwave for 1 minute until slightly melted 3. add remaining ingredients mixing very well until smooth and creamy 4. pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until center feel firm 5. serve as a side dish

CORN SPOON BREAD

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.

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.

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.

CHEESY CORN SPOON BREAD

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.