CHEDDAR CHIVE SPOON BREAD
Steps:
- Preheat the oven to 400°F. Butter a 10-inch cast iron skillet or similar oven-safe baking dish.
- on the stovetop In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 3-5 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool for 5 minutes
- Add 2-3 Tbsp warm cornmeal mixture to the eggs to temper. Stir well,.
- Stir the softener cream cheese into the remaining cornmeal mixture in the saucepan.
- Whisk the tempered eggs into the cornmeal. Mix until fully combined.
- Stir in the chives and 1 1/2 cups cheese. Spoon into the baking dish. Top with the remaining 1/2 cup shredded cheddar cheese. Dot with butter.
- Bake for 25 to 30 minutes. The top and sides will be browned and the center will be just set.
- Remove from oven and serve.
Nutrition Facts : ServingSize 1 serving, Calories 226 kcal, Carbohydrate 14 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 516 mg, Fiber 1 g, Sugar 4 g
SWEET ONION SPOON BREAD
This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
GREEN ONION SPOONBREAD
Provided by Emeril Lagasse
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
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 AND CHEDDAR SPOON BREAD
Make and share this Green Onion and Cheddar Spoon Bread recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Butter an 8-cup gratin dish or souffle dish with 2 teaspoons of the butter and set aside.
- In a large heavy saucepan, bring the milk and remaining butter just to a boil. Whisk in the cornmeal, little by little, until smooth and thoroughly combined. Return mixture to a boil, reduce heat slightly so the mixture remains at a low boil, partially cover pan and cook until quite thick, 4 to 5 minutes. Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste. Let stand, covered with plastic wrap, for 10 to 15 minutes.
- In a separate bowl, whisk the eggs until light and fluffy. Whisk the eggs into the hot cornmeal mixture, along with 1 cup of the Cheddar. Turn mixture into the buttered dish and place entire dish on a baking sheet. Sprinkle the top with the remaining 1/4 cup of cheese. Bake until firm, puffy, and golden brown on top, 35 to 40 minutes. Serve immediately.
Nutrition Facts : Calories 272.1, Fat 16.3, SaturatedFat 9, Cholesterol 173.3, Sodium 242.2, Carbohydrate 18.5, Fiber 1.6, Sugar 0.9, Protein 13.4
SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
GREEN ONION CORN BREAD
Steps:
- Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
- Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
- Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
ONIONY CORN SPOON BREAD
Make and share this Oniony Corn Spoon Bread recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions.
- Pour mixture into greased shallow 2-quart baking dish.
- Bake 40 minutes or until set.
- Top with cheese and remaining onions; bake 5 minutes or until onions are golden.
- Garnish with bell pepper and parsley; if desired.
Nutrition Facts : Calories 289.7, Fat 15.1, SaturatedFat 8, Cholesterol 54.6, Sodium 628.9, Carbohydrate 34.4, Fiber 2.3, Sugar 6.7, Protein 7
CHEDDAR SWEET CORN SPOON BREAD
This is a soft corn bread type texture that needs to be served with a spoon. It is excellent with roast chicken, roast turkey and roast pork. It is often served spiced up with Jalapeno peppers and is also excellent warmed up the next day. This recipe makes excellent leftovers.
Provided by Olha7397
Categories Breads
Time 1h
Yield 1 casserole
Number Of Ingredients 10
Steps:
- Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
- In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
- Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
- Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
- Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
- Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
- Chef Michael Bonacini.
Nutrition Facts : Calories 1726.5, Fat 83.2, SaturatedFat 43.5, Cholesterol 931.8, Sodium 1192.8, Carbohydrate 178.7, Fiber 16.9, Sugar 8.1, Protein 82.2
GREEN ONION QUICK BREAD
This bread is quick to whip up and perfect along with soups and stews for the colder nights. From Canadian Living. If you do not have buttermilk on hand - simply take 3/4 cup milk and add 2 tsp of lemon juice or vinegar and let sit for 10-15 min.
Provided by Deantini
Categories Quick Breads
Time 45m
Yield 1 bread, 8 serving(s)
Number Of Ingredients 10
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.
CHEDDAR SPOON BREAD
I got this from one of my cookbooks, and didn't see any recipes on 'Zaar for a cheddar spoon bread so enjoy!:)
Provided by Ang11002
Categories Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, over high heat, heat water to a boil; slowly sprinkle in cereal, stirring constantly.
- Return mixture to boil; reduce heat.
- Cook and stir until thickened, about 2-3 minutes.
- Remove from heat; stir in cheese until melted, then milk, egg yolks and pepper.
- In small bowl with electric mixer, beat egg whites at high speed until stiff peaks form; then gently fold egg whites into cheese mixture.
- Pour into greased 8x8-inch baking dish and bake at 375°F for 30-35 minutes until set and browned.
Nutrition Facts : Calories 205.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 128.4, Sodium 164.7, Carbohydrate 18, Fiber 0.8, Sugar 0.3, Protein 10.8
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
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