Spoon Bread Casserole Recipes

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CHEESY SPOON BREAD CASSEROLE



Cheesy Spoon Bread Casserole image

I love this spoon bread casserole because it's creamy with a little southwestern kick. It's comfort food at its finest and is a vivid way to add a unique dish to the usual Thanksgiving Day lineup. Sometimes we scoop chili on top. -Barbara J. Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 4h20m

Yield 8 servings.

Number Of Ingredients 12

2 cups shredded cheddar cheese
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sour cream
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup butter, melted
3 tablespoons sugar
2 tablespoons taco seasoning
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Optional toppings: chopped green onions and minced fresh cilantro

Steps:

  • Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.

Nutrition Facts : Calories 412 calories, Fat 28g fat (16g saturated fat), Cholesterol 66mg cholesterol, Sodium 1028mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.

SPOON BREAD CORN CASSEROLE



Spoon Bread Corn Casserole image

To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 32 servings.

Number Of Ingredients 9

2 cups sour cream
1 cup butter, melted and cooled
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup diced pimientos
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

OLD-FASHIONED SOUTHERN SPOON BREAD



Old-Fashioned Southern Spoon Bread image

Spoon bread has a long history and has a similar texture to a soufflé. It is served with a spoon, hence its name.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal (stone or water ground, if possible)
1 teaspoon salt
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 14 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 610 mg, Sugar 2 g, Fat 9 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

JIFFY SPOON BREAD CASSEROLE RECIPE - (4/5)



Jiffy Spoon Bread Casserole Recipe - (4/5) image

Provided by á-45709

Number Of Ingredients 6

1 pkg. "JIFFY" Corn Muffin Mix
1/2 cup margarine or butter, melted
1 can (8-3/4 oz.) whole kernel corn, drained
1 can (8-1/2 oz.) cream style corn
1 cup sour cream
2 eggs

Steps:

  • Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish. Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm.

CORN SPOON BREAD CASSEROLE FROM SCRATCH



Corn Spoon Bread Casserole from Scratch image

I have this good recipe adapted from The Pioneer Woman Southern comfort food to share here. Enjoy it.

Provided by pink cook

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 eggs, whisked
1 cup sour cream
1 cup heavy whipping cream (or use evaporated milk)
2 tablespoons vegetable oil
1/2 cup butter, melted
2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels)
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like

Steps:

  • Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
  • Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
  • Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
  • UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
  • Thanks for letting me know, for your suggestions and reviews.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 12.3, Cholesterol 88.5, Sodium 504.7, Carbohydrate 24.1, Fiber 1.9, Sugar 3, Protein 5

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!

Provided by SilentCricket

Categories     Oven

Time 1h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (12 ounce) can vacuum packed corn, don't drain
1 1/2 teaspoons salt
1 tablespoon chili powder
1/8 teaspoon pepper
1/4 cup sliced ripe olives (optional)
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Steps:

  • Brown beef, onions, green pepper, and garlic over medium heat.
  • Drain off any fat.
  • Add remaining ingredients.
  • Heat through.
  • Pour meat mixture into baking dish; I use a 13"x 9" pan.
  • Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
  • Cook and stir over medium heat until mixture thickens.
  • Remove from heat and stir in cheese and eggs; mix well.
  • Immediately pour onto beef mixture and spread evenly.
  • Bake at 375 for about 40 minutes, until golden.
  • Serve with sour cream and any other of your favorite Mexican garnishes!

Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8

KENTUCKY SPOON BREAD



Kentucky Spoon Bread image

This is a lovely side dish to accompany most any dinner, but especially prime rib.

Provided by thedailygourmet

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 ¾ cups 1% milk
¼ cup whipping cream
1 ¼ cups finely ground white cornmeal
3 eggs, well beaten
3 tablespoons unsalted butter, divided
3 tablespoons white sugar
1 ¾ teaspoons baking powder
1 teaspoon salt
1 cup corn

Steps:

  • Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
  • Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
  • Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 27.8 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 477.5 mg, Sugar 5.6 g

SPOON BREAD



Spoon Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more for dish
2/3 cup yellow or white cornmeal
1 teaspoon coarse salt
1 tablespoon sugar
2 cups whole milk, scalded
3 eggs, separated
2 teaspoons baking powder
Pinch of salt

Steps:

  • Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
  • Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
  • Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

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