Best Cornmeal And Kale Spoon Bread With Red Peppers Recipes

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PEPPERED CORNBREAD



Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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.

KENTUCKY SPOON BREAD



Kentucky Spoon Bread image

This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

Steps:

  • In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CORN SPOON BREAD FROM SCRATCH



Corn Spoon Bread from Scratch image

Make and share this Corn Spoon Bread from Scratch recipe from Food.com.

Provided by WI Cheesehead

Categories     Quick Breads

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup yellow cornmeal
2 cups milk, divided
2 tablespoons butter
3/4 teaspoon salt
1 dash crushed red pepper flakes
1 cup frozen corn, well drained
2 eggs
fresh ground white pepper

Steps:

  • Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
  • Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
  • Remove from heat; stir in butter, salt, red pepper flakes, and corn.
  • Season to taste with pepper and stir in eggs.
  • Cook over low heat until thick, about 5 minutes.
  • Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
  • Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

CORN SPOON BREAD CASSEROLE FROM SCRATCH



Corn Spoon Bread Casserole from Scratch image

I have this good recipe adapted from The Pioneer Woman Southern comfort food to share here. Enjoy it.

Provided by pink cook

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 eggs, whisked
1 cup sour cream
1 cup heavy whipping cream (or use evaporated milk)
2 tablespoons vegetable oil
1/2 cup butter, melted
2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels)
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like

Steps:

  • Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
  • Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
  • Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
  • UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
  • Thanks for letting me know, for your suggestions and reviews.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 12.3, Cholesterol 88.5, Sodium 504.7, Carbohydrate 24.1, Fiber 1.9, Sugar 3, Protein 5

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