CHEESY CORN SPOON BREAD
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.
Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CHEESY CORN SPOON BREAD
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Provided by Anna Stockwell
Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
- Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.
CHEESY VEGETABLE MEDLEY
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
VEGETABLE SPOON BREAD
This pudding-like bread is made with a corn muffin mix, eggs, sour cream, cream-style corn, spinach and cheese for a savory side-dish casserole.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SPOON BREAD
This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
SPOONBREAD WITH CHEESE AND SCALLIONS
Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.
Provided by Julia Reed
Categories dinner, casseroles, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
- Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
- In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
- Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETABLE SPOON BREAD
Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!
Provided by suzanne
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g
QUICK AND EASY CHEESE BREAD
This easy bread is excellent with anything from meatloaf, to soups, to chicken. Tastes wonderful, but is pretty crumbly.
Provided by Elizabeth Sarah
Categories Bread Quick Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
- Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 19.2 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 317.9 mg, Sugar 5 g
VEGETABLE SPOON BREAD
Make and share this Vegetable Spoon Bread recipe from Food.com.
Provided by nvermd
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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