Best Double Corn Spoon Bread With Green Chiles Recipes

E-Z CORN AND GREEN CHILE SPOON BREAD

Steps:

• Heat oven to 400°F and grease 8-inch square baking dish.
• In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
• Stir until well mixed.
• Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

GREEN CHILE CORNBREAD

Steps:

• Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
• Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
• Bake 28 to 32 minutes or until light brown. Serve warm

DOUBLE CORN SPOON BREAD WITH GREEN CHILES

Steps:

• 1. Preheat oven to 350° . Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
• 2. Place the chiles in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them.
• 3. Beat the egg whites until fluffy, but not stiff.
• 4. In another bowl, mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour cream and salt. Fold the whites gently into the yolk-flour mixture. Spoon over the cheese and peppers.
• 5. Cut the remaining butter into small pieces and scatter over the top. Sprinkle the remaining cheese over all. Bake for 20-25 minutes, or until all but the very center is set. Serve hot.

DOUBLE CORN SPOON BREAD

Steps:

• Preheat the oven to 375°F Lightly coat a 3 quart souffle dish with olive oil cooking spray.
• In a saucepan over medium heat, combine the soy milk, stock, olive oil and honey. Heat until very hot, but not to boiling. Reduce the heat to low until so the mixture simmers. Add in the cornmeal in a stream while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Transfer to a large bowl, stir in the corn, shallot, thyme, baking powder, salt and stir to comine.
• In a large bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently whisk 1/3 of the egg whites into the corn mixture to lighten it. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture just until combined.
• Pour the batter into the prepared souffle dish and sprinkle with cheese. Bake until puffed and lightly golden, about 35 minutes. Let it stand in the dish for 5 minutes before serving.

SPOON BREAD WITH GREEN CHILES, CORN AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese.
• Mix well.
• Pour into greased 9-inch square pan.
• Bake for 45 minutes until golden.
• Serve hot.

DOUBLE CORN AND GREEN CHILE MUFFINS

Steps:

• Heat oven to 350 Degrees F. Line muffins cups with paper liners.
• Mix corn meal, flour, baking powder, salt and pepper in a large bowl. Whisk eggs and sour cream in another bowl until smooth. Mix in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and mix just until blended.
• Scoop batter into muffin cups. Bake 25 to 30 minutes or until no longer moist in the center. Cool a few minutes before serving.