Sweet Corn Spoon Bread Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
• Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.

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.

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.

Steps:

• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Use 9x13 inch baking dish that is filled a third of the way with water.
• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, onion powder, and baking powder. Add to corn flour mixture and stir in green chili to combine.
• Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Steps:

• Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
• In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
• Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
• Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
• Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
• Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
• Chef Michael Bonacini.