Escarole And Cheese Spoon Bread Recipes

Steps:

• Position rack in center of oven and preheat to 350°F. Butter two 2-quart soufflé dishes or baking dishes.
• Heat first 4 ingredients in heavy large saucepan over medium heat until bubbles form around edge of pan. Gradually stir in cornmeal. Add escarole. Stir until mixture is very thick and creamy, about 5 minutes. Remove from heat. Add cheese and butter and mix until butter melts. Season with generous amount of pepper. Beat egg yolks to blend and gradually stir into cornmeal mixture. Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into cornmeal mixture. Gradually fold in remaining whites.
• Divide mixture between prepared dishes. Bake until puffed, golden and knife inserted into centers comes out clean, about 55 minutes. Serve hot.

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.