CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
MOIST CORN SPOON BREAD
Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.
Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
CORN SPOON BREAD FROM SCRATCH
Make and share this Corn Spoon Bread from Scratch recipe from Food.com.
Provided by WI Cheesehead
Categories Quick Breads
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
- Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
- Remove from heat; stir in butter, salt, red pepper flakes, and corn.
- Season to taste with pepper and stir in eggs.
- Cook over low heat until thick, about 5 minutes.
- Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
- Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.
CORN SPOON BREAD CASSEROLE FROM SCRATCH
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
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
INDIVIDUAL CORN SPOON BREADS
These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
- Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
- Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.
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