SPOONBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
- In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
- In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
- In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
- Yield: 4 servings
- Copyright 2001 Television Food Network, G.P. All rights reserved
MEXICAN SPOON BREAD
Make and share this Mexican Spoon Bread recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
TEX-MEX SPOON BREAD (LOW-FAT)
This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
- Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
- Add onion mixture and beaten eggs to the cornmeal mixture.
- Season with salt and pepper.
- In a separate bowl, beat the egg whites with sugar until stiff.
- Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
- Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
- Sprinkle Parmesan cheese on top.
- Place the pan in a larger pan partly filled with warm weater.
- Bake for 45 to 60 minutes.
- Allow the spoon bread to set for 5 minutes before serving.
Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1
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