Southwestern Spoon Bread Recipes

SOUTHWESTERN SPOON BREAD

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.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

SOUTHWESTERN CORN BREAD

Steps:

• Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOUTHWESTERN SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Grease a medium casserole dish.
• In a large saucepan, bring water to a boil over high heat, then reduce to low heat.
• In a small bowl, combine the next 6 ingredients, then whisk the mixture into the hot water.
• Cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes.
• Stir in butter.
• In a small bowl, whisk egg yolks.
• Then, whisk half-and-half mixture, a little at a time, into the egg yolks.
• Whisk egg yolk mixture into the saucepan.
• Cook over low heat, stirring constantly, until mixture bubbles again, about 2 minutes, then remove from heat.
• In a large bowl, whisk egg whites until stiff peaks form. Fold egg whites into half-and-half mixture. Try to use a rubber spatula to do this, and fold until just blended.
• Pour mixture into prepared casserole dish, and bake until golden brown,about 40 minutes. A knife inserted into center should come out clean.

SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST

Steps:

• For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
• Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
• Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

SOUTHERN SPOON BREAD

Steps:

• Preheat oven to 375 degrees.
• Oil a 1-3/4 quart baking dish.
• Combine cornmeal and salt in a medium saucepan.
• Gradually stir in milk, making a smooth mixture.
• Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
• Remove from heat.
• Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
• Mix well.
• In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
• Fold into cornmeal mixture, gently but thoroughly.
• Spoon mixture into prepared pan.
• Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
• Serve right away.