Robert Newton, Spoonbread Wontons
Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.
In this edition of Sound Bites, the Eater video crew heads to Seersucker in Carroll Gardens to film chef Robert Newton making a dish he calls Spoonbread Wontons.
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Sweet Corn and Fontina Spoonbread - Vivian Howard & Electrolux
This light and airy spoonbread from Vivian Howard of PBS show, A Chef's Life, makes an ideal savory side dish. With fresh corn, Parmigiano-Reggiano, Fontina, and a soufflé-like texture, this dish is bound to impress all your holiday guests.
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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
Breakfast Holiday Spoonbread
For the ultimate holiday breakfast, indulge in a luscious, meaty spoonbread - a baked egg dish that promises to tantalize your taste buds and leave you feeling satisfied. Our spoonbread is infused with rich, smoky bacon and juicy sausage, paired with the creaminess of cheese and a savory custard that complements the flavors and adds a silky texture.
Ingredients:
12oz sourdough bread, torn into 1 pieces
12 eggs
2 3/4 C Cream
1# breakfast sausage (Can use your favorite sausage)
1# CP maple beef bacon
2 Tbs Dijon
2 tsp Salt
1 tsp Blk Pepper
1 tsp chili flake
3 Tbs unsalted butter
1# spinach
2 shallots, finely diced
3 garlic cloves, minced
8 oz grated Toma Cheese (Can substitute a nice melty cheese, like gouda/cheddar)
Preparation:
1) Preheat your oven to 325F and butter your baking dish.
Meat and Veggie Mix:
2) Brown your sausage, remove from your pan and remove excess fat
3) Brown your bacon, remove from your pan and remove excess fat
4) On Medium-Low Heat, in the same pan, add in your shallots and garlic in butter, sauté for 3-4 minutes. Season with salt and pepper.
5) Add chili and sauté for 1-2 minutes.
6) Add in the spinach and wilt down for 2-3 minutes. Can add a splash of white wine, if desired, or water if the pan is looking a little too dry.
7) Combine your meat and veggie mix into a bowl
Layering Dish:
9) In your buttered dish, start layering your dish.
-Bread, Meat/Veg mix, Cheese, Custard, a 1/3rd at a time until all is used
Bake:
10) Bake the dish, uncovered, at 325F until golden brown on top and a fork/toothpick inserted into the dish comes out nice and clean. Let cool slightly and serve!
Spoon Bread
This bread be different
NEW MEXICAN SPOON BREAD: Easy Recipe for Moist Cornbread made with Hatch Green Chile and Cheese
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it spoon bread because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
New Mexican Spoon Bread
1 can creamed corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 tsp. baking soda
1/2 cup chopped Hatch green chile
1 1/2 cup shredded cheddar cheese
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
Preheat oven to 350º
Mix all the moist ingredients together in large bowl, in order given. In a separate bowl, mix together dry ingredients. Pour dry ingredients into moist ingredients and mix well to form the batter. Grease baking dish and pour just enough of this batter to form a layer across the bottom of the dish. Place chile on top, forming a layer across the batter. Layer 1 cup of cheese on top of chile, reserving half a cup of cheese for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Let sit for 5-10 minutes before cutting, and serve while still warm.
Thanks so much for checking out this video. I hope you like New Mexican Spoon Bread as much as I do. Be sure to Subscribe, if you haven't already, and leave me a comment. I post one new recipe every week, so let me know what sorts of recipes you'd like to see. You can also follow me on Instagram at and on Facebook at