Individual Corn Spoon Breads Recipes

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CORN SPOON BREAD

This quick bread baked using corn is perfect for a fall menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12



Corn Spoon Bread image

Steps:

  • Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
  • In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
  • Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 420 mg

1 cup Gold Medal™ self-rising white cornmeal mix
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups frozen corn (from 25-oz bag), thawed
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
3 eggs, slightly beaten
Additional chopped fresh chives, if desired

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Top Asked Questions

What are the ingredients in a cornbread recipe?
Ingredients. 1 1 cup milk. 2 1/3 cup yellow cornmeal. 3 1/2 teaspoon kosher salt. 4 1 cup shredded and divided cheddar cheese. 5 1 cup drained canned corn. 6 1/2 cup chopped green onions. 7 2 large lightly beaten eggs. 8 2 tablespoons cut in small pieces butter. 9 1/8 teaspoon red pepper flakes.
What is spoonbread?
This dish is more like a soufflé than a bread, since it contains a mixture of corn flour and milk. The word spoon is added since it is so moist that it must be eaten with a spoon, so we could say that is a kind of a bread that is supposed to be eaten with a spoon, and there you the spoonbread name is born, easy right?.
What's the difference between corn pudding and 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 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.
How do you make cornbread with eggs and cheese?
Preheat the oven to 400 °F. In a medium saucepan, whisk together the milk, cornmeal and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs.

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