Triple Corn Spoon Bread Recipes

Steps:

• Preheat oven to 350°F. Combine first three ingredients in large bowl and stir with a whisk. Stir in onion, corns and muffin mix. Pour into an 8x8 square baking dish (I use pyrex) coated with cooking spray. Bake for one hour or until pudding is set and lightly brown on top. I usually double this recipe for the holidays and use a 13x9 pyrex dish.

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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
• Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper. Remove from the heat to cool.
• Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands.
• Melt the remaining 3 tablespoons butter.
• In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out.

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.

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.

Steps:

• Preheat oven to 350°. Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 1 hour or until pudding is set and lightly browned. Cooking Light NOVEMBER 1997