Best Corn Bacon Spoon Bread With Tomatoes Recipes

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CORN SPOONBREAD



Corn Spoonbread image

This savory spoonbread is like the marriage of cornbread and a souffle.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for the pan
1 cup yellow cornmeal, plus more for the pan
2 1/2 cups half-and-half
Kosher salt
3 large eggs, separated
1 scallion, white and green parts, thinly sliced, plus more, for serving
1 1/2 teaspoons baking powder
Pinch of cayenne pepper

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Lightly butter a 1 1/2 quart baking dish and dust with cornmeal; set aside.
  • Heat the butter and half-and-half in a medium saucepan over medium-high heat until the butter melts and the half-and-half is steaming. Add 3/4 teaspoon salt. Whisking constantly, slowly pour in the cornmeal. Lower the heat to maintain a simmer and continue to cook, whisking, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time. Whisk in the scallion, baking powder and cayenne.
  • In a medium bowl, whip the egg whites with a whisk to soft peaks. Fold about one-quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest until no white streaks remain. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Sprinkle with scallion and serve hot.

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.

CORN AND TOMATO SPOONBREAD



Corn and Tomato Spoonbread image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Unsalted butter, for the ramekins
1/2 cup cornmeal, plus more for the ramekins
2 cups whole milk
1 cup corn kernels (from 2 ears corn)
Kosher salt
4 large eggs
3/4 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives
2 medium tomatoes
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Pickled vegetables, such as carrots, green beans and okra, for serving

Steps:

  • Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
  • Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
  • Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
  • Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables.

BIG DADDY'S SWEET CORN SPOON BREAD



Big Daddy's Sweet Corn Spoon Bread image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups corn kernels, fresh or frozen and thawed
5 eggs
2 tablespoons unsalted butter, cubed small
2 tablespoons sugar
1/2 cup milk
1/2 cup grated mozzarella cheese
6 slices bacon, cooked crisp and crumbled
1 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 1/2 tablespoons salt
1 tablespoon cracked black pepper
1/4 cup Parmesan
3 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
  • Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.

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