Green Onion Spoonbread Recipes

Steps:

• In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.

Steps:

• Preheat oven to 375 degrees.
• Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
• Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions.
• Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour.

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)