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.
PRINTABLE RECIPE...
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The MICHELIN Guide Presents: Miss Mamie's Spoonbread Too
The MICHELIN Guide Presents Behind the Bib: Miss Mamie's Spoonbread Too
Sweet Corn Spoon Bread
This Sweet Corn Spoon Bread is the perfect easy side dish to round out your Thanksgiving menu! Made with canned corn and Jiffy muffin mix, it's quick, easy, and crazy delicious!
Get the full, printable recipe:
Sweet Corn Spoon Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8
Author: Stacey Little | Southern Bite
Ingredients
1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup butter, melted (1 stick)
1 cup sour cream
3 eggs
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 40 to 50 minutes, or until the spoon bread is golden brown and set.
Notes
To double this recipe: double each of the ingredients and bake in a greased 9x13-inch baking dish for 50 to 60 minutes or until golden brown and set.
Classic Southern-Style Spoon Bread | FUELING A SOUTHERN SOUL
Learn how to make spoon bread from scratch with this homemade recipe! A Southern staple and Kentucky classic, I describe spoon bread as grits meets cornbread in all the right ways. Light and fluffy, this bread dish is the ultimate southern comfort food! Serve hot immediately out of the oven.
Ingredients:
1 Cup Cornmeal
4 Cups Milk
3 Tablespoon Melted Butter
1 ½ Teaspoon Salt
1 ½ Teaspoon Baking Powder
4 Eggs - whisked
Directions:
Preheat the oven to 350 degrees.
In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
Once thick, remove from the heat and add the butter, salt, and baking powder. Whisk until mixed.
Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
Pour into a greased 1 ½ quart baking dish.
Place in the oven and bake for 45 minutes.
Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Jalapeno Corn Spoon Bread
Sweet Corn Spoonbread
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Ingredients:
1 package JIFFY Corn Muffin Mix
1 can cream style corn
4 ears of corn(or 1 can whole kernel corn, drained)
½ cup (1 stick) butter, melted
1 cup sour cream
3 eggs
½ teaspoon salt
In large mixing bowl, add all ingredients, except for fresh (or canned) corn. After mixing well, lightly fold in corn.
Spray 10 cast iron skillet or 2-quart casserole dish with cooking spray. Pour batter into baking dish.
Place in hot oven and let it bake for 35-40 minutes or until golden brown. Serve warm.
Recipe adapted from Southern Bites