How To make New Mexico Spoon Bread
1 cn Cream style corn
3/4 c Milk
1/3 c Melted shortening
1 1/2 c Cornmeal
2 Eggs, slightly beaten
1/2 ts Soda
1 ts Baking powder
1 ts Salt
1 ts Sugar (optional)
1 1/2 c Grated cheese
4 oz Green chile, chopped (remove
-the seeds and devein) Mix all ingredients. Pour the batter into a greased cast iron skillet. Bake at 400 degrees F in oven for 45 minutes; cool slightly, slice like a pie, and serve. For those who don't want or have the time to prepare from scratch, I have had excelent results by useing 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stiring in the cream corn, green chile, and cheese just before pourin it into the skillet. Use the same oven temp and cooking time as described above ( the time indicated on the package needs to be increased because of the added ingredients. Posted to MM-Recipes Digest V4 #00000896 by Steve Silcox <wolf@flash.net> on Apr 14, 1997. -----
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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.
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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SPOON BREAD! But bake it about 40 minutes, not 20.
New Year’s Day edition; black eyed peas and greens are good; Spoon Bread makes the meal delicious. Do bake 40 minutes, not 20. Someone must have hit the bourbon while writing the recipe.
Spoon Bread is a cornbread pudding made with white cornmeal. No sugar. It’s buttery and salty and you eat with a spoon.
Classic Spoon Bread Ep. 91
Spoon Bread is a soft and delicious cornmeal pudding. You can serve it as a side dish for dinner, or top it with butter and maple syrup for breakfast or dessert. To see the printable recipe, visit my website (linked below). Thanks for watching!
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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!