How To make Mexican Spoon Bread
1.00 lb Can cream-style corn
0.75 c Milk
0.33 c Melted butter, bacon fat, or
-chicken fat 3.00 lg Eggs
1.00 c Coarsely ground cornmeal
0.50 ts Soda
1.00 ts Salt
1.00 c Grated Cheddar, Jack, or
-Mozzarella cheese 1.00 md Onion, minced and sauteed
-(optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. From: A World of Breads by Dolores Casella Shared By: Pat Stockett
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SPOON BREAD (SUPERB!!)
#HowToMakeSpoonBread #HowToMakeCornbreadCasserole #CornPudding #SideDish
Spoon Bread (or Spoonbread) is a popular southern side dish loaded with cream style corn, yellow corn kernels, cheddar cheese, and sour cream... in a delicious crust. Served and eaten with a spoon.
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Corn & Wild Rice Spoon Bread
Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!
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505 Hatch Valley Flame Roasted Green Chile - 505 Hatch Valley Flame Roasted Green Chile
Full recipe:
Tiffany Derry Shares Her “Amazing Recipe” for Spoonbread | Top Chef 365
The Top Chef alum shows exactly how to make one of her “absolute favorites.”
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Sweet Corn Spoon Bread
While we typically reach for savory side dishes to complement our dinners, it’s so great to find a dish that’s a little bit sweet and a little bit savory, that goes perfectly with just about every meal: sweet corn spoon bread! While the name might tip you off that it’s a derivative of corn bread, this recipe is so much more than said classic. With corn muffin mix as the base, we added two different types of corn, plus a dash of sugar, and the result is an almost-cake-like bread that you can scoop up and dollop onto your plate (whether or not that’s with reckless abandon is up to you…).
Seriously, this stuff is so ridiculously good...it’s even better than traditional cornbread in our book. At first we weren’t sure if it was the sweet bites of corn kernels scattered throughout, or the fact that taking a bite meant biting into something that was smooth and creamy instead of crumbly, but ultimately, we think it’s a combination of the aforementioned factors, along with that delicious hint of sweetness - it just can’t be beat! Next time you’re looking for a side dish, give this one a shot and see if it doesn’t steal the show and win you over!
Written recipe here:
Sweet Corn Spoonbread Casserole
This easy and delicious side dish goes with just about any meal! Perfect for holidays and potlucks too.
View the full recipe here:
Recipe E-Z Corn and Green Chile Spoon Bread
Recipe - E-Z Corn and Green Chile Spoon Bread
INGREDIENTS:
-1 (6 ounce) package Mexican cornbread mix
●4 eggs , beaten
●1/3 cup butter , melted
●1 cup sharp cheddar cheese , shredded
●1 (4 1/2 ounce) can chopped green chilies , undrained
●1/2 cup chopped red bell pepper
●2 tablespoons chopped jalapenos, fresh
●1/4 teaspoon cayenne , to taste