Vegetable Spoon Bread Recipes

VEGETABLE SPOON BREAD

Steps:

• Bring to a boil, corn, onion, pepper strips and water.
• Cover and simmer for 5 minutes.
• Add zucchini, tomatoes, cheese and cornmeal, then set aside.
• Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.
• Stir into vegetable mixture.
• Pour into a greased 1 1/2 quart casserole.
• Bake, uncovered, at 350 degrees for 40 minutes until set.
• Let stand for 5 minutes before serving.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

BROCCOLI SPOON BREAD

Steps:

• 1. Preheat oven to 375^. Bring milk just to boil in medium saucepan on medium-high heat. Reduce heat to medium. Gradually add cereal, stirring constantly, to avoid lumps-( this is very similar to cream of wheat- which you could use if you wish). Cook and stir 30 seconds. Remove from heat. Cover with lid or wax paper and let stand 5 minutes. Add remaining ingredients; mix well. Pour into a greased or sprayed 1 1/2 quart baking dish. Bake 30-40 minutes, or until golden brown.
• 2. Note: other thawed vegetables may be used instead- like cut green beans, mixed vegetables or cauliflower.