Best Big Daddys Sweet Corn Spoon Bread Recipes

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CORN-BACON SPOON BREAD WITH TOMATOES



Corn-Bacon Spoon Bread with Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 strips bacon, diced
1 cup stone-ground cornmeal
2 3/4 cups whole milk
Kosher salt
2 teaspoons sugar
Pinch of cayenne pepper
2 cups corn kernels (from 2 ears corn)
4 scallions, finely chopped
4 large eggs
1 1/2 teaspoons baking powder
1 pound tomatoes, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons chopped mixed fresh herbs
Kosher salt and freshly ground black pepper

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
  • Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.
  • Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
  • Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.

SWEET CORN SPOONBREAD, THE EASY WAY



Sweet Corn Spoonbread, the Easy Way image

If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.

Provided by Xabbyy

Categories     Breads

Time 1h30m

Yield 1 Cup, 6 serving(s)

Number Of Ingredients 9

1 cup cornmeal
2 3/4 cups whole milk
4 tablespoons unsalted butter, plus additional for greasing dish
2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne (optional)
3 large eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
  • Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
  • If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
  • Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.

Nutrition Facts : Calories 345.3, Fat 15.3, SaturatedFat 8, Cholesterol 124.5, Sodium 482.7, Carbohydrate 44.9, Fiber 4.1, Sugar 6.6, Protein 11.7

INDIVIDUAL CORN SPOON BREADS



Individual Corn Spoon Breads image

These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

Nonstick baking spray with flour
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
3 large eggs, separated
1 teaspoon kosher salt
1/4 teaspoon baking powder
One 14.75-ounce can creamed corn
2 whole scallions, white and green parts, chopped
1 small chipotle in adobo, finely chopped

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.

SWEET JIFFY SPOON BREAD



Sweet Jiffy Spoon Bread image

This is like a sweet corn bread pudding. Absolutely every time I make it...everyone wants to recipe. It's fantastic as a side dish...especially with bbq. Light or fat free sour cream works just as well in this recipe too. Easy and yummy yummy yummy!

Provided by surfin chef

Categories     Corn

Time 1h10m

Yield 14-20 serving(s)

Number Of Ingredients 8

2 (8 1/2 ounce) boxes cornbread mix (Jiffy)
2 (15 ounce) cans cream-style corn
0.5 (15 ounce) can whole kernel corn
2 2/3 cups light sour cream
1 cup sugar
1/4 cup butter (1/2 stick)
2 eggs
1/8 cup milk

Steps:

  • Preheat oven to 400 degrees.
  • Mix all ingredients together until all dry ingredients are moist.
  • Coat 4 QT casserole dish (or 2, 2QT dishes) with cooking spray -- and pour in mixture.
  • Bake until golden brown on top. Baking time is approximately an hour. The middle should be moist between a pudding and bread pudding texture.
  • Enjoy!

Nutrition Facts : Calories 356.3, Fat 13.3, SaturatedFat 6.4, Cholesterol 55.3, Sodium 672.4, Carbohydrate 55.4, Fiber 3.3, Sugar 23.8, Protein 6.4

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