TORTILLA CHIP SPOONBREAD WITH CHILES
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
- Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
- Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.
SPOONBREAD
Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.
Provided by Millie Peartree
Categories dinner, casseroles, seafood, main course, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
- To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
- Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
- Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
- Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.
SHIRLEY'S SPOONBREAD
This is my niece Shirley's recipe. The last time I visited her she made this for dinner. It was so good , I had to get the recipe. This was the first time I had ever had it and I love it. I used to make corn pudding, but I prefer this now. It's soooo easy and soooo good.
Provided by Marcia Lesman
Categories Side Casseroles
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a large bowl mix corn, sour cream butter , eggs, and the box of Jiffy cornbread mix Mix well.
- 2. Pour into a sprayed cake pan or bread pan
- 3. Bake at 400 F for 30 -40 minutes.
SPOON BREAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 servings
Number Of Ingredients 8
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.
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 :
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