Spoon Bread With Leeks And Corn Recipes

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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.

MOIST CORN SPOON BREAD



Moist Corn Spoon Bread image

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 large eggs, beaten
1 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
Optional: Coarsely ground pepper and thinly sliced green onions

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.

Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

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 :

SPOON BREAD WITH LEEKS AND CORN



Spoon Bread with Leeks and Corn image

Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

Unsalted butter, for pan
3 large eggs, separated
2 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
1 cup fresh corn, (cut from 2 or 3 yellow or white ears)
2 leeks, halved lengthwise, and sliced

Steps:

  • Heat oven to 400 degrees. Butter a 6-cup baking dish. Lightly beat egg yolks; set aside.
  • In a saucepan over medium heat, bring 2 cups of milk, cayenne, and salt to a boil. Sprinkle cornmeal into liquid, stirring constantly, and cook until thick and smooth, about 3 minutes. Stir in remaining 1/2 cup milk, baking powder, and egg yolks.
  • In a mixing bowl, beat egg whites until stiff. Stir 1 large spoonful of whites into cornmeal mixture, then gently fold in remaining whites.
  • Pour half of the batter into prepared dish. Sprinkle on corn and leeks. Cover with remaining batter. Bake until set and golden brown, about 35 to 40 minutes. Serve immediately.

LEEKS AND CORN AU GRATIN



Leeks and Corn Au Gratin image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

3 large ears corn, kernels removed
3 large leeks
2 teaspoons canola oil
1 cup heavy cream
1 cup grated Parmesan
Salt and freshly ground black pepper
1 cup panko bread crumbs
5 tablespoon freshly chopped chives
4 tablespoon freshly chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
  • Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
  • Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
  • Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
  • Remove from the oven and serve hot.

CORN LEEK CHOWDER



Corn Leek Chowder image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CORN SPOON BREAD



Corn Spoon Bread image

Categories     Bread     Bake     Corn     Boil

Yield serves 4 to 6

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt and freshly ground black pepper
Scraped kernels from 2 ears fresh sweet corn (about 1 cup) (see page 188)
2 tablespoons chopped fresh chives
2 large eggs, separated

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.

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