Corn And Tomato Spoonbread Recipes

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SPOONBREAD WITH GREEN TOMATO AND CORN



Spoonbread With Green Tomato And Corn image

Provided by Rena Coyle

Categories     weekday, casseroles, side dish

Time 1h

Yield Eight servings

Number Of Ingredients 8

2 slices bacon, cut into 1-inch dice
1 green tomato, cored and chopped
1 1/2 cups fresh corn (2 to 3 ears)
9 tablespoons butter
3 cups milk
1 cup yellow cornmeal
3 eggs, separated
Salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees. Cook the bacon in a heavy-bottomed skillet over medium heat. When cooked, add the tomato and stir for two minutes. Add the corn and cook for another two minutes. Remove from the heat and set aside.
  • Dab a paper towel with one tablespoon of butter and rub it evenly over the sides and bottom of a two-quart casserole. Set the casserole aside.
  • In a three-quart saucepan, bring two cups of milk to a boil over medium heat. Once it begins to boil, begin sprinkling the cornmeal slowly over the liquid, stirring constantly. This will prevent the cornmeal from lumping. Stir the mixture over the heat until it becomes very thick, about three to four minutes. Remove from the heat.
  • Add the remaining butter, stirring until it is completely incorporated. Stir in the remaining milk. Blend in the egg yolks. Add the bacon-corn mixture, salt and pepper to taste and blend.
  • Whip the egg whites until they form a soft peak. Fold them into the spoon bread mixture. Scoop the mixture into the buttered casserole and place it in the oven and bake for 40 minutes.
  • Serve with a spoon and more butter if desired.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 463 milligrams, Sugar 8 grams, TransFat 1 gram

CORN-BACON SPOON BREAD WITH TOMATOES



Corn-Bacon Spoon Bread with Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 strips bacon, diced
1 cup stone-ground cornmeal
2 3/4 cups whole milk
Kosher salt
2 teaspoons sugar
Pinch of cayenne pepper
2 cups corn kernels (from 2 ears corn)
4 scallions, finely chopped
4 large eggs
1 1/2 teaspoons baking powder
1 pound tomatoes, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons chopped mixed fresh herbs
Kosher salt and freshly ground black pepper

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
  • Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.
  • Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
  • Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.

SPOONBREAD WITH CHEESE AND SCALLIONS



Spoonbread With Cheese and Scallions image

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

3 tablespoons butter, plus enough to grease the baking dish
1/2 cup firmly packed, grated Parmesan cheese
2 bunches scallions, white and light-green parts, thinly sliced
2 cups whole milk
1 cup half-and-half
1/2 teaspoon salt
1 cup white cornmeal
1/2 cup firmly packed, grated sharp Cheddar cheese, preferably white
4 eggs, separated

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

CORN SPOON BREAD



Corn Spoon Bread image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

TOMATO CORNBREAD BAKE



Tomato Cornbread Bake image

Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

CORN AND POBLANO SPOON BREAD



Corn and Poblano Spoon Bread image

Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 1h25m

Yield 8

Number Of Ingredients 13

1 teaspoon butter
1 fresh poblano chile, seeded and chopped
1 ½ cups water
¾ cup cornmeal
1 cup shredded Cheddar cheese
1 (8 ounce) carton sour cream
¼ cup melted butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup milk
3 eggs, separated
1 teaspoon baking powder
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained

Steps:

  • Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
  • Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
  • Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
  • Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).

Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g

CORN AND TOMATO SPOONBREAD



Corn and Tomato Spoonbread image

Make and share this Corn and Tomato Spoonbread recipe from Food.com.

Provided by Lori Mama

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

nonstick cooking spray, for ramekins
1/2 cup cornmeal
2 cups milk
1 -12 oz.can peaches and cream corn kernel, drained
salt and pepper
4 eggs, beaten until thick and airy
3/4 cup parmesan cheese, freshly grated
2 tablespoons chopped chives
2 tomatoes, skinned, seeds removed and diced

Steps:

  • Preheat oven to 375.
  • Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
  • Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
  • Stir and continue to cook another 2 minutes until thickened.
  • Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
  • Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
  • Bake until puffed and set, about 25 minutes.
  • Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
  • Top the spoonbread with the tomatoes.

Nutrition Facts : Calories 297.1, Fat 15.3, SaturatedFat 7.7, Cholesterol 219.6, Sodium 425.9, Carbohydrate 21, Fiber 1.9, Sugar 2.1, Protein 19.3

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Top Asked Questions

How do you make corn spoon bread?
Here's how to make it. Corn spoon bread goes by a number of names, including corn casserole, but it's basically a souffle made of cornmeal, corn, sour cream, milk, eggs and butter, and a wonderful side dish for any holiday. Preheat oven to 350 degrees F. Butter a deep 2-1/2 quart casserole dish; set aside.
How long does it take to make sweet corn spoonbread?
This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for! 5.00stars (3ratings) Print Recipe Sweet Corn Spoonbread 10 minutes25 minutes Chungah Rhee Ingredients: 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn
How to cook cornbread in a slow cooker?
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
What is the best way to make cornbread with sour cream?
Then, blend in 8 oz sour cream, 1/2 cup milk, 1 cup shredded cheese (cheddar or a blend) and 4 oz chopped green chiles. Spread this carefully on top of the cornbread mixture. Bake the same. Everyone always wants this recipe. Stacey, what a great time-saving recipe. Thanks.

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