Spoonbread With Cheese And Scallions Recipes

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SUNNY'S TEX-MEX SPOONBREAD



Sunny's Tex-Mex Spoonbread image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
7 ounces Mexican chorizo, removed from casing and crumbled
1/2 cup chopped Vidalia or sweet onion
1 clove garlic, grated on a rasp or finely minced
2 cups milk
1 cup buttermilk
3/4 cup cornmeal, such as Indian Head
3 large eggs, beaten
1 cup shredded Cheddar
1 cup shredded mozzarella
3/4 cup corn kernels (fresh, canned or frozen)
1/2 cup canned chopped tomatoes and green chiles, such as Ro*Tel
2 scallions, finely chopped (white and green parts)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
  • For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
  • In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
  • Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

SPOONBREAD WITH CHEESE AND SCALLIONS



Spoonbread With Cheese and Scallions image

Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.

Provided by Julia Reed

Categories     dinner, casseroles, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus enough to grease the baking dish
1/2 cup firmly packed, grated Parmesan cheese
2 bunches scallions, white and light-green parts, thinly sliced
2 cups whole milk
1 cup half-and-half
1/2 teaspoon salt
1 cup white cornmeal
1/2 cup firmly packed, grated sharp Cheddar cheese, preferably white
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
  • Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
  • In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
  • Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD



Fresh Corn, Cheddar, and Scallion Corn Bread image

Categories     Bread     Vegetable     Bake     Quick & Easy     Cheddar     Cornmeal     Corn     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels including the pulp scraped from the cobs(cut from about 2 ears of corn)
1 1/2 cups grated sharp Cheddar
3 scallions, sliced thin

Steps:

  • Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.

TORTILLA CHIP SPOONBREAD WITH CHILES



Tortilla Chip Spoonbread with Chiles image

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 11

Unsalted butter, for the ramekins
3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces)
2 cups half-and-half
2 ears of corn, kernels cut off (about 1 cup)
Kosher salt
3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces)
4 large eggs
1 red jalapeno pepper, finely chopped (remove seeds for less heat)
2 scallions, thinly sliced
1/4 cup quartered cherry or grape tomatoes
Pico de gallo, for topping

Steps:

  • Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
  • Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
  • Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.

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