CHEESE CORN SPOON BREAD
Although isn't a traditional Thanksgiving dish, our family has been enjoying it for years.
Provided by Tina Sherry
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. Mix well and pour into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 54.6 g, Cholesterol 137.6 mg, Fat 36 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 19.7 g, Sodium 1317.4 mg, Sugar 8.9 g
CHEESY CORN SPOON BREAD
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.
Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
SOUTHWESTERN SPOON BREAD
This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon.
Nutrition Facts :
CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
- Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.
CHEESY MEXICAN SPOON BREAD
I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!
Provided by lissalou22
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together cornmeal, salt, and baking soda in a large bowl.
- Stir in milk and vegetable oil until well blended.
- Beat in egg and cream-style corn until well mixed.
- Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 23.6 g, Cholesterol 59.7 mg, Fat 15.9 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 752.8 mg, Sugar 3.5 g
CHEESY CORN SPOON BREAD
This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!
Provided by Courtly
Categories Corn
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, sauté onion in butter until tender; set aside.
- In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
- Stir in corn bread mix just until blended.
- Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
- Transfer to a greased shallow 3-quart baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
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- Mix together eggs, corn muffin mix, sour cream, softened or paritally melted butter, cream style corn and drained whole kernel sweet corn.
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- Preheat the oven to 375 degrees. Mix the ingredients for the spoon bread together in a bowl, using 1 cup of the cheese, and reserving the 2 tablespoons of bacon and chives. These will be saved for garnishing the top of the spoon bread.
- Spray a 9″ x 9″ or 2 quart baking dish with cooking spray and pour in the spoon bread mixture. Bake for 25 minutes, then remove the baking dish from the oven and top with the remaining 1/2 cup of cheese. Bake for another 5 minutes until the cheese is melted.
- Garnish the spoon bread with the remaining 2 tablespoon of chopped bacon and chives and serve.
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- Place bacon in an unheated skillet. Cook bacon on medium heat for 8 to 10 minutes, turning frequently. Once crispy, remove bacon to a paper towel-lined plate to drain. After bacon has cooled enough to handle, roughly chop.
- Place a medium saucepan over medium-high heat. To the saucepan add the milk, cornmeal, sugar, salt, and pepper & stir until smooth. Cook mixture, stirring often until thickened and bubbling, about 5 minutes. Remove from heat.
- Transfer cornmeal mixture to a mixing bowl. Stir in the eggs and oil. Stir in 3/4 of the bacon (reserving some for garnish), corn kernels, and 1 cup of cheese.
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- Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.
- Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
- Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.
- Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.
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