SPOONBREAD
Steps:
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
TEX-MEX SPOON BREAD
Head south from the comfort of your kitchen with this Tex-Mex Spoon Bread recipe. Cumin, cheese and corn muffin mix combine for greatness in this dish.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
- Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
- Bake 20 to 25 min. or until lightly browned.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 6 g, Protein 5 g
TEXAS SPOON BREAD
Make and share this Texas Spoon Bread recipe from Food.com.
Provided by Bob Ross
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, scald the milk; stir in cornmeal.
- Reduce heat; simmer 5 minutes, stirring constantly.
- Remove from heat; stir in butter, sugar, salt and baking powder.
- In small bowl, beat egg yolks.
- Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
- In mixing bowl, beat egg whites until soft peaks form.
- Fold egg whites into hot mixture until well blended.
- Pour into greased 8-inch square baking dish.
- Bake at 350° for 40-45 minutes or until well puffed.
- Use a spoon to serve.
Nutrition Facts : Calories 207.2, Fat 9.5, SaturatedFat 4.9, Cholesterol 115.2, Sodium 522, Carbohydrate 22.2, Fiber 1.5, Sugar 0.9, Protein 8.8
MEXICAN SPOON BREAD
Make and share this Mexican Spoon Bread recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
TEX-MEX SPOON BREAD (LOW-FAT)
This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
- Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
- Add onion mixture and beaten eggs to the cornmeal mixture.
- Season with salt and pepper.
- In a separate bowl, beat the egg whites with sugar until stiff.
- Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
- Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
- Sprinkle Parmesan cheese on top.
- Place the pan in a larger pan partly filled with warm weater.
- Bake for 45 to 60 minutes.
- Allow the spoon bread to set for 5 minutes before serving.
Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1
OLD DOMINION SPOON BREAD
My Virginia aunt's old family recipe, thus the name Dominion. It's similar to cornbread in taste, but is much softer and should be served with a spoon, rather than cut. This is a comfort food for me, bringing back memories of my childhood. Delicious served with seafood!
Provided by BeachGirl
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray 9x9-inch baking dish with non-stick cooking spray.
- Place cornmeal in pot.
- Pour boiling water over cornmeal, stirring to moisten.
- Cook cornmeal over low heat for 5 minutes stirring frequently, to form a "mush".
- Add salt, baking powder, baking soda, eggs, and buttermilk.
- Stir to mix well.
- **When you add baking soda and baking powder, this mixture will foam up, so be sure to use a larger pot than you think you'll need.
- **Immediately pour batter into prepared 1-1/2 quart casserole casserole.
- Bake 50-60 minutes or until set in the middle and lightly browned on top.
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