SWEET ONION SPOON BREAD
This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
SAVORY ONION BREAD
Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
- Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
- Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
- In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
- Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g
SWEET ONION BREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
GREEN ONION SPOONBREAD
Provided by Emeril Lagasse
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
- Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
- In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
- Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
- Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.
SWEET ONION CUSTARD BREAD
What an unusual bread! And so easy to make. The texture is soft and the aroma of the onion and cheese baking will make your mouth water!
Provided by MMers
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large frying pan, melt butter over medium-high heat.
- Saute onions 10 to 15 minutes or until light golden brown.
- Set aside 2 tbsp of this mixture for the topping.
- In large bowl, combine flour, baking powder and salt.
- Stir in milk, egg and 1/2 cup cheese.
- Add remaining onions.
- Pour into a greased 9 inch pie plate.
- Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
- Drizzle with melted butter.
- Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
- Cool slightly, cut into wedges.
SWEET ONION BREAD SKILLET
Because there are only a few ingredients in this recipe, you'll get the best results if you use the finest quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.
Nutrition Facts : Calories 415 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 776mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 2g fiber), Protein 11g protein.
JIFFY SPOON BREAD
This recipe makes a nice, soft, spoonable cornbread. I like it much better than dry cornbreads I've made.
Provided by Bill Woodward
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
- Pour the Jiffy mix into a mixing bowl.
- In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
- Add the wet ingredients to the Jiffy mix and stir until just blended.
- Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.
Nutrition Facts : Calories 371.8, Fat 18.3, SaturatedFat 9.1, Cholesterol 30.9, Sodium 832.4, Carbohydrate 48, Fiber 4.2, Sugar 3.1, Protein 6.3
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