Spoon Bread Corn Casserole Recipes

SPOON BREAD CORN CASSEROLE

Steps:

• In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.

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.

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.

JIFFY SPOON BREAD CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish. Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm.

CORN SPOON BREAD CASSEROLE FROM SCRATCH

Steps:

• Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
• Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
• Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
• UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
• Thanks for letting me know, for your suggestions and reviews.

CORN SPOONBREAD

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Lightly butter a 1 1/2 quart baking dish and dust with cornmeal; set aside.
• Heat the butter and half-and-half in a medium saucepan over medium-high heat until the butter melts and the half-and-half is steaming. Add 3/4 teaspoon salt. Whisking constantly, slowly pour in the cornmeal. Lower the heat to maintain a simmer and continue to cook, whisking, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time. Whisk in the scallion, baking powder and cayenne.
• In a medium bowl, whip the egg whites with a whisk to soft peaks. Fold about one-quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest until no white streaks remain. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Sprinkle with scallion and serve hot.

SAVORY CORN SPOON BREAD

Steps:

• Heat oven to 350ºF.
• Add milk to butter in 1-1/2-qt. casserole; stir until butter is melted.
• Stir in remaining ingredients.
• Bake 45 min. or until knife inserted in center comes out clean.

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.

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.