Chicken Spoonbread Moms Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
• For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
• In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
• Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.

Steps:

• Heat oven to 375°F.
• Grease a 1 1/-quart casserole dish.
• Beat together egg yolks, butter, milk, cornmeal, salt, and baking powder.
• Combine well.
• Add in the finely chopped chicken.
• Add in egg whites and combine the mixture well.
• Pour into casserole dish.
• Bake 45 minutes or until firm.
• Serve the spoon bread while hot.

Steps:

• Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!

Steps:

• 1. Combine corn meal, flour and salt in a saucepan, add broth and milk. Cook, stirring constantly until mixture thickens and boils. Cook 2 min longer. Remove from heat. Stir in butter, cool slightly. Stir in egg yolks and chicken. Fold in egg whites. Place in greased 1 quart casserole and bake at 325 degrees 55-60 min.

Steps:

• Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
• In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
• In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
• In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
• Yield: 4 servings
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
• Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.

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.

Steps:

• 1. Stir milk into cornmeal in a saucepan. Place over moderate heat and stir until thick as mush. Remove from heat and add salt, baking powder and butter. Beat egg yolks in a separate bowl and stir into cornmeal mixture. Beat egg whites in another bowl until they peak and add sugar. Fold into the mixture. Turn out into greased casserole and bake about an hour until browned.
• 2. Note: Mom didn't put temperature, so perhaps 350? But check before an hour in case that cooks faster!