Sunnys Tex Mex Spoonbread Recipes

TEX-MEX SPOON BREAD

Steps:

• Heat oven to 400°F.
• Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
• Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
• Bake 20 to 25 min. or until lightly browned.

TEX-MEX SPOON BREAD (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees F.
• Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
• Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
• Add onion mixture and beaten eggs to the cornmeal mixture.
• Season with salt and pepper.
• In a separate bowl, beat the egg whites with sugar until stiff.
• Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
• Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
• Sprinkle Parmesan cheese on top.
• Place the pan in a larger pan partly filled with warm weater.
• Bake for 45 to 60 minutes.
• Allow the spoon bread to set for 5 minutes before serving.

SPOONBREAD

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
• To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
• Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
• Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
• Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

TEX-MEX CORNBREAD

Steps:

• Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.