Vegetable Spoon Bread Recipes

SPOON BREAD

Steps:

• Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

VEGETABLE SPOON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
• Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

VEGETABLE SPOON BREAD

Steps:

• Preheat oven to 350°F. Beat eggs lightly in large bowl. Add spinach, corn, sour cream and butter; mix well. Add muffin mix and cheese; stir just until muffing mix is moistened.
• Pour into greased 9x5-inch loaf pan.
• Bake 1 hour or until golden brown. Cool slightly.

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.

SPOON BREAD

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.

VEGETABLE SPOON BREAD

Steps:

• Bring to a boil, corn, onion, pepper strips and water.
• Cover and simmer for 5 minutes.
• Add zucchini, tomatoes, cheese and cornmeal, then set aside.
• Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.
• Stir into vegetable mixture.
• Pour into a greased 1 1/2 quart casserole.
• Bake, uncovered, at 350 degrees for 40 minutes until set.
• Let stand for 5 minutes before serving.

CHEESY-VEGETABLE SPOON BREAD

Steps:

• Add boiling water to cereal in large bowl; stir until thickened. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks, garlic and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add cheese, mixed vegetables and bell pepper; mix well. Set aside.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture. Pour into greased 2-quart casserole.
• Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

VIRGINIA SPOON BREAD

Steps:

• Mix salt with cornmeal, cut in shortening.
• Slowly pour boiling water into mixture, stirring as you pour.
• Beat the eggs with the milk, stir into cornmeal mixture.
• Add baking powder and blend all ingredients well.
• Grease a casserole dish generously and pour in the mixture.
• Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.