Green Onion And Cheddar Spoon Bread Recipes

GREEN ONION SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
• Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
• In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
• Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
• Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.

GREEN ONION SPOONBREAD

Steps:

• Preheat oven to 375 degrees.
• Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
• Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions.
• Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour.

CHEDDAR CHEESE SPOON BREAD

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.

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.