Three Corn And Cheddar Spoon Bread Recipes

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CORN SPOON BREAD FROM SCRATCH



Corn Spoon Bread from Scratch image

Make and share this Corn Spoon Bread from Scratch recipe from Food.com.

Provided by WI Cheesehead

Categories     Quick Breads

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup yellow cornmeal
2 cups milk, divided
2 tablespoons butter
3/4 teaspoon salt
1 dash crushed red pepper flakes
1 cup frozen corn, well drained
2 eggs
fresh ground white pepper

Steps:

  • Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
  • Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
  • Remove from heat; stir in butter, salt, red pepper flakes, and corn.
  • Season to taste with pepper and stir in eggs.
  • Cook over low heat until thick, about 5 minutes.
  • Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
  • Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

CHEDDAR SWEET CORN SPOON BREAD



Cheddar Sweet Corn Spoon Bread image

This is a soft corn bread type texture that needs to be served with a spoon. It is excellent with roast chicken, roast turkey and roast pork. It is often served spiced up with Jalapeno peppers and is also excellent warmed up the next day. This recipe makes excellent leftovers.

Provided by Olha7397

Categories     Breads

Time 1h

Yield 1 casserole

Number Of Ingredients 10

1 tablespoon butter
1 small onion, finely diced
1 pinch cayenne pepper
salt
2 cups milk
2/3 cup cornmeal
3/4 cup cheddar cheese
4 eggs, separated
1 cup corn kernel (fresh or frozen)
1/2 cup of hominy corn (both found in cans) or 1/2 cup creamed corn (both found in cans)

Steps:

  • Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
  • In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
  • Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
  • Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
  • Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
  • Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
  • Chef Michael Bonacini.

Nutrition Facts : Calories 1726.5, Fat 83.2, SaturatedFat 43.5, Cholesterol 931.8, Sodium 1192.8, Carbohydrate 178.7, Fiber 16.9, Sugar 8.1, Protein 82.2

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