CHEDDAR CHEESE BREAD
Use our Cheddar Cheese Bread recipe to make warm and tasty cheese bread in a snap! You only need 15 minutes of prep time for this cheese bread recipe.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix dry ingredients in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add combined egg and milk; stir just until moistened.
- Spoon into greased and floured 9x5-inch loaf pan.
- Bake 45 min or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SPOONBREAD WITH CHEESE AND SCALLIONS
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
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
CHEDDAR SPOON BREAD
This recipe is a family favorite. It is a great side dish to any meal and it fast to make.-Barbara Clouse, Blacksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.
Nutrition Facts :
CHEDDAR CHEESE SPOON BREAD
Make and share this Cheddar Cheese Spoon Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water to a boil; add in salt and lower the heat to simmering.
- Add in the cornmeal while stirring with a wire whisk; continue to cook for about 2 minutes, stirring constantly.
- Remove pan from heat and whisk in pepper, butter, and milk.
- When the mixture in smooth, add in the eggs and beat with a whisk.
- Stir in the cheese and scallions.
- Transfer mixture to a buttered 2-quart casserole.
- Bake in a 400° oven for 40 minutes or until a pick comes out clean.
Nutrition Facts : Calories 279.2, Fat 16.7, SaturatedFat 9.1, Cholesterol 179.8, Sodium 649, Carbohydrate 18.4, Fiber 1.6, Sugar 2.8, Protein 14.3
CHEDDAR-CORN SPOON BREAD
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
- Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
CHEDDAR SPOONS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, all-purpose flour, ice water
Provided by Betsy Carter
Categories Appetizers
Yield 12 spoons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325˚F (160˚C).
- Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.
- Trace and cut out 6 spoon shapes from each disc of dough.
- Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon's shape.
- Bake for 25 minutes, or until golden brown.
- Serve with layered taco dip, if desired.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 9 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams
THREE CORN AND CHEDDAR SPOON BREAD
Make and share this Three Corn and Cheddar Spoon Bread recipe from Food.com.
Provided by CookingONTheSide
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat eggs in medium bowl.
- Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
- Pour mixture into greased 2-quart baking dish.
- Bake in oven 45 minutes to 1 hour or until center is set.
- Top with remaining cheese; bake 2 minutes more or until cheese is melted.
- For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).
Nutrition Facts : Calories 530.9, Fat 35.2, SaturatedFat 19.4, Cholesterol 142.9, Sodium 875.5, Carbohydrate 42.1, Fiber 3.7, Sugar 11.4, Protein 14.4
CHEESE MEXICAN CORN SPOON BREAD
Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.
Provided by nana3z
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g
CHEDDAR CORN SPOON BREAD
Categories Corn
Number Of Ingredients 8
Steps:
- butter the casserole(set aside) In a med. saucepan,combine butter,milk,corn,cornmeal,1 tsp salt,and cayenne. Bring to boil,reduce heat to medium and simmer, stirring frequently until slightly thickened, 3-4 minutes. Remove from heat and stir in cheese. Let cool until just warm to the touch(15 mins.) Stir in yolks until combined. In another bowl,beat whites with a pinch of salt until soft peak. Stir 1/3 of the whites into the cornmeal mixture Gently fold in remaining whites with a spatula. Pour into the casserole. Reduce oven temp to 375, bake 25 - 30 minutes until browned on top but still loose in the center. Cool 5 minutes.
SPOON BREAD WITH SOUR CREAM AND CHEESE
Provided by Sue McClendon
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and grease a 1-quart baking dish.
- Chop onion and finely chop garlic. In a large bowl whisk together cornmeal, baking powder, salt, onion, and garlic. In a saucepan bring milk to a bare simmer over moderate heat and add in a slow stream to cornmeal mixture, whisking. Cool mixture 5 minutes.
- In a small bowl whisk eggs lightly and add to warm cornmeal mixture in a slow stream, whisking. Whisk in butter until melted and transfer mixture to baking dish. Stir sour cream well and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle Cheddar evenly over batter and bake spoon bread in middle of oven 40 minutes, or until a knife inserted in center comes out clean.
- Serve spoon bread immediately.
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