Corn Spoon Bread Recipes

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CORN SPOON BREAD

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 11



Corn Spoon Bread image

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.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

BIG DADDY'S SWEET CORN SPOON BREAD

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13



Big Daddy's Sweet Corn Spoon Bread image

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.

2 1/2 cups corn kernels, fresh or frozen and thawed
5 eggs
2 tablespoons unsalted butter, cubed small
2 tablespoons sugar
1/2 cup milk
1/2 cup grated mozzarella cheese
6 slices bacon, cooked crisp and crumbled
1 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 1/2 tablespoons salt
1 tablespoon cracked black pepper
1/4 cup Parmesan
3 tablespoons chopped parsley leaves

CORN SPOONBREAD

This savory spoonbread is like the marriage of cornbread and a souffle.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 8



Corn Spoonbread image

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Lightly butter a 1 1/2 quart baking dish and dust with cornmeal; set aside.
  • Heat the butter and half-and-half in a medium saucepan over medium-high heat until the butter melts and the half-and-half is steaming. Add 3/4 teaspoon salt. Whisking constantly, slowly pour in the cornmeal. Lower the heat to maintain a simmer and continue to cook, whisking, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time. Whisk in the scallion, baking powder and cayenne.
  • In a medium bowl, whip the egg whites with a whisk to soft peaks. Fold about one-quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest until no white streaks remain. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Sprinkle with scallion and serve hot.

4 tablespoons unsalted butter, plus more for the pan
1 cup yellow cornmeal, plus more for the pan
2 1/2 cups half-and-half
Kosher salt
3 large eggs, separated
1 scallion, white and green parts, thinly sliced, plus more, for serving
1 1/2 teaspoons baking powder
Pinch of cayenne pepper

CHEDDAR-CORN SPOON BREAD

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Number Of Ingredients 8



Cheddar-Corn Spoon Bread image

Steps:

  • Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
  • In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
  • Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

1 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Coarse salt
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
4 large eggs, separated

MOIST CORN SPOON BREAD

Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14



Moist Corn Spoon Bread image

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, cayenne and pepper until blended. Stir in the remaining ingredients., Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours, until a toothpick inserted in the center comes out clean. If desired, top with additional pepper and green onions.

Nutrition Facts : Calories 350 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 525mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 large eggs, beaten
1 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
Optional: Coarsely ground pepper and thinly sliced green onions

CHEESY CORN SPOON BREAD

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 15 servings.

Number Of Ingredients 11



Cheesy Corn Spoon Bread image

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.

Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

1/4 cup butter, cubed
1 medium onion, chopped
2 large eggs
2 cups sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
2 medium jalapeno peppers, divided
2 cups shredded cheddar cheese, divided

KENTUCKY SPOON BREAD

This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7



Kentucky Spoon Bread image

Steps:

  • In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

CHEESY CORN SPOON BREAD

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Provided by Anna Stockwell

Categories     Bread     Butter     Garlic     Egg     Corn     Cornmeal     Sour Cream     Pepper     Fontina     Cheese     Wheat/Gluten-Free     Thanksgiving     Side     Bake

Yield 4 servings

Number Of Ingredients 10



Cheesy Corn Spoon Bread image

Steps:

  • Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
  • Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

FRESH CORN SPOON BREAD

Categories     Bread     Vegetable     Side     Bake     Vegetarian     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Fresh Corn Spoon Bread image

Steps:

  • Preheat oven to 425°F.
  • Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
  • Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).

2 cups whole milk
1/3 cup yellow cornmeal
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 tablespoon unsalted butter
1 teaspoon salt
4 large eggs, separated

CORN SPOON BREAD FROM SCRATCH

Make and share this Corn Spoon Bread from Scratch recipe from Food.com.

Provided by WI Cheesehead

Categories     Quick Breads

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8



Corn Spoon Bread from Scratch image

Steps:

  • Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
  • Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
  • Remove from heat; stir in butter, salt, red pepper flakes, and corn.
  • Season to taste with pepper and stir in eggs.
  • Cook over low heat until thick, about 5 minutes.
  • Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
  • Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

1/2 cup yellow cornmeal
2 cups milk, divided
2 tablespoons butter
3/4 teaspoon salt
1 dash crushed red pepper flakes
1 cup frozen corn, well drained
2 eggs
fresh ground white pepper

CORN SPOON BREAD

This recipe is from the kitchen of a Southern family friend. Corn Spoon Bread is more like a custard than bread and is soft enough to eat with a spoon. The finer the cornmeal, the creamier and smooth the texture will be.

Provided by Member 610488

Categories     Breads

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8



Corn Spoon Bread image

Steps:

  • Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish.
  • In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper.
  • Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
  • In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
  • Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.

Nutrition Facts : Calories 340.8, Fat 13.8, SaturatedFat 6.9, Cholesterol 133.2, Sodium 338.2, Carbohydrate 46.4, Fiber 3.6, Sugar 9.1, Protein 11.5

2 tablespoons butter, melted, plus more for the pan
2 cups whole milk
1 cup yellow enriched cornmeal, very fine
salt and black pepper
1 (10 ounce) can cream-style corn
1/2 cup frozen corn, thawed
2 tablespoons fresh chives, chopped
2 eggs, seperated

INDIVIDUAL CORN SPOON BREADS

These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9



Individual Corn Spoon Breads image

Steps:

  • Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
  • Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
  • Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.

Nonstick baking spray with flour
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
3 large eggs, separated
1 teaspoon kosher salt
1/4 teaspoon baking powder
One 14.75-ounce can creamed corn
2 whole scallions, white and green parts, chopped
1 small chipotle in adobo, finely chopped

CORN SPOON BREAD

Make and share this Corn Spoon Bread recipe from Food.com.

Provided by Chef Glaucia

Categories     Breads

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 8



Corn Spoon Bread image

Steps:

  • Heat oven to 350º F.
  • In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
  • In a small bowl, whisk together the remaining milk and the cornmeal.
  • Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
  • Stir in the butter, thyme, salt, pepper and eggs.
  • Transfer to a buttered casserole or cast-iron skillet.
  • Bake until golden and set, about 30 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 173.7, Fat 8, SaturatedFat 4, Cholesterol 69.7, Sodium 411.4, Carbohydrate 20.5, Fiber 1.9, Sugar 6.2, Protein 6.7

3 cups whole milk
2 cups fresh corn kernels or 1 (10 ounce) package frozen corn, thawed
3/4 cup cornmeal, finely ground
2 tablespoons butter
1 tablespoon fresh thyme leave
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

CORN SPOON BREAD

Categories     Bread     Bake     Corn     Boil

Yield serves 4 to 6

Number Of Ingredients 7



Corn Spoon Bread image

Steps:

  • Preheat the oven to 375°F. Butter an ovenproof casserole or round 2-quart soufflé mold.
  • To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes. Season with salt and pepper.
  • Transfer the mixture to a large bowl. Add the corn kernels, chives, and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.
  • To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
  • Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt and freshly ground black pepper
Scraped kernels from 2 ears fresh sweet corn (about 1 cup) (see page 188)
2 tablespoons chopped fresh chives
2 large eggs, separated

CORN SPOON BREAD

Make and share this Corn Spoon Bread recipe from Food.com.

Provided by SouthernBell2627

Categories     Corn

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8



Corn Spoon Bread image

Steps:

  • Preheat oven to 375°F Coat 1 1/2-quart baking dish with cooking spray.
  • Heat cream cheese in microwave on HIGH in 10-second intervals until very soft. Repeat with butter.
  • In bowl, whisk cream cheese and butter until smooth. Whisk in creamed corn, corn kernels, and egg. Whisk in muffin mix, salt, and pepper.
  • Pour into baking dish. Bake 55 minutes or until lightly browned and set.

Nutrition Facts : Calories 371.8, Fat 20.6, SaturatedFat 11.1, Cholesterol 73.5, Sodium 667.5, Carbohydrate 42.9, Fiber 3.9, Sugar 8.1, Protein 7.7

1 (8 ounce) package cream cheese
1/4 cup butter
1 (14 3/4 ounce) can creamed corn
1 (14 3/4 ounce) can corn kernels, drained
1 egg
1 (8 1/2 ounce) package corn muffin mix
1/8 teaspoon salt (more or less to taste)
1/8 teaspoon pepper (more or less to taste)

SAVORY CORN SPOON BREAD

Grab some spoons to serve up our Savory Corn Spoon Bread! Use cornbread stuffing mix and frozen corn to make this delicious spoon bread in under an hour.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 7



Savory Corn Spoon Bread image

Steps:

  • Heat oven to 350ºF.
  • Add milk to butter in 1-1/2-qt. casserole; stir until butter is melted.
  • Stir in remaining ingredients.
  • Bake 45 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.7084 g, Sugar 0 g, Protein 4 g

2 cups hot milk
3 Tbsp. butter or margarine, cut into pieces
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn, thawed
2 Eggland's Best® Eggs, beaten
1 green onion, chopped
2 tsp. sugar

FRESH CORN SPOON BREAD

This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 8



Fresh Corn Spoon Bread image

Steps:

  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.
  • In a large bowl, whisk egg whites until soft peaks form. Fold into corn mixture, then pour into baking dish. Bake spoon bread until browned on top and set in middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.

2 tablespoons unsalted butter, plus more for baking dish
1/2 small yellow onion, diced small (1/2 cup)
1 jalapeno, diced small
Coarse salt and ground pepper
2 cups whole milk
2 cups frozen corn kernels, thawed
1/2 cup yellow cornmeal
4 large eggs, yolks and whites separated

CORN SPOON BREAD CASSEROLE FROM SCRATCH

I have this good recipe adapted from The Pioneer Woman Southern comfort food to share here. Enjoy it.

Provided by pink cook

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13



Corn Spoon Bread Casserole from Scratch image

Steps:

  • Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
  • Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
  • Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
  • UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
  • Thanks for letting me know, for your suggestions and reviews.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 12.3, Cholesterol 88.5, Sodium 504.7, Carbohydrate 24.1, Fiber 1.9, Sugar 3, Protein 5

2 eggs, whisked
1 cup sour cream
1 cup heavy whipping cream (or use evaporated milk)
2 tablespoons vegetable oil
1/2 cup butter, melted
2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels)
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like

SPOON BREAD CORN CASSEROLE

To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 32 servings.

Number Of Ingredients 9



Spoon Bread Corn Casserole image

Steps:

  • In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups sour cream
1 cup butter, melted and cooled
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup diced pimientos
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

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8 SPOON BREAD RECIPES | ALLRECIPES
View Recipe. This spoon bread recipe feels more like a casserole because it loads in a lot of flavor and texture from ingredients like two types of corn, sharp Cheddar cheese, ground beef, …
From allrecipes.com


MR. & MRS. SPOON CORN BREAD MIX – MMSPOONCORNBREAD.COM
Our company, All Year Round Catering, have carefully crafted one of our signature food items from our catering list. Serve it! Mr. & Mrs. Young Spoon Corn Bread is the most requested. …
From spooncornbread.com


GOOEY CORN SPOON BREAD | WORLD FOOD NETWORK
2 tablespoons additional corn meal; Directions. In small sauce pot over medium heat bring milk, cream, sugar, salt, and cayenne to a low simmer. Stir with a whisk and incorporate both the …
From worldfoodnetwork.ca


SWEET CORN SPOONBREAD CASSEROLE - FOR THE LOVE OF FOOD
Instructions. Preheat the oven to 375 degrees. Grease a 8X8 casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the …
From 4theloveoffoodblog.com


CORN SPOON BREAD RECIPE - EVER AFTER IN THE WOODS
Corn Spoon Bread. By Chef Jeff McInnis, Root & Bone NYC Ingredients. 1 tablespoon butter. 1 cup cornmeal, plus more for dusting. 2 cups milk. 1 cup heavy cream. 2 tablespoons sugar. 1 …
From everafterinthewoods.com


FRESH CORN SPOONBREAD RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring …
From southernliving.com


SPOON BREAD WITH CHEDDAR AND GARLIC HEATHER LIKES FOOD
Instructions. Preheat oven to 425° F. In a 2 quart saucepan, melt 3 tablespoons of butter over medium heat and cook garlic until fragrant—about 30 seconds. Stir in milk and …
From heatherlikesfood.com


CORN SPOON BREAD – THE FOUNTAIN AVENUE KITCHEN
Instructions. Preheat oven to 350 degrees. Combine all ingredients except the cheese. Spread into greased 9×13 baking dish, and bake for 30 minutes. Remove from oven, sprinkle cheese …
From fountainavenuekitchen.com


SPOON BREAD - RECIPE, HISTORY AND EVERYTHING YOU NEED TO KNOW...
3 large eggs. Place a rack in the center of the oven, and heat the oven to 350 degrees F. Grease a 2-quart casserole or 8-cup souffle dish with the soft butter. Set aside. In a …
From spoonbreadbistro.com


FRESH CORN SPOON BREAD — UNWRITTEN RECIPES
1 teaspoon salt. 4 large eggs, separated. The Recipe. 1. Preheat oven to 425ºF. Butter a 1 1/2 quart souffle dish or 9 1/2 inch deep glass pie dish. Set aside. 2. In a large …
From unwrittenrecipes.com


THIS CORN SPOON BREAD IS THE PERFECT THANKSGIVING SIDE DISH
Directions: Step 1: Preheat oven to 375° F. Spray a 9x13 inch baking dish with non-stick cooking spray. Step 2: In a mixing bowl whisk together the flour, cornmeal, sugar and …
From momtastic.com


CORN SPOON BREAD RECIPE | MYRECIPES
Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.In …
From myrecipes.com


SWEET CORN SPOON BREAD AND A GREAT BIG "THANKS!" - SOUTHERN BITE
3 eggs. 1/2 teaspoon salt. Instructions. Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients …
From southernbite.com


SPOON BREAD - ONCE UPON A CHEF
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.; In a medium bowl, whisk together the flour, cornmeal, …
From onceuponachef.com


BEST CORNMEAL SPOON BREAD RECIPES - FOOD NETWORK
Do not brown onion. Remove from heat and reserve. Step 3. In large bowl, whisk eggs to blend, then whisk in ricotta, cream, sugar, garlic, salt, thyme, mustard powder, black …
From foodnetwork.ca


CORN SPOON BREAD - WYSE GUIDE
Add both kinds of corn, Greek yogurt, and 8 tablespoons of the melted butter. Whisk until smooth and fold in the jalapeño. Pour into the prepared skillet. Crush the crackers and …
From wyseguide.com


SPOON BREAD - CORNBREAD MILLIONAIRE
The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Hearty spoon bread pairs well with smoky collard greens and southern fried cabbage. …
From cornbreadmillionaire.com


VEGAN CORN SPOONBREAD | GLUTEN FREE EASY SIDE DISH FOR A CROWD
tips for making this gluten free CREAMY corn BREAD BAKE. This corn spoonbread is unbelievably easy. I would recommend making sure the dry ingredients are well …
From abbeyskitchen.com


SWEET CORN SPOONBREAD - DAMN DELICIOUS
Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn …
From damndelicious.net


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