Best Irish Cheese Corn Spoon Bread Recipes

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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.

CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread image

This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!

Provided by Courtly

Categories     Corn

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
2 eggs
2 cups sour cream
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 medium jalapeno pepper, minced
2 cups shredded cheddar cheese, divided (8 oz)

Steps:

  • In a skillet, sauté onion in butter until tender; set aside.
  • In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
  • Stir in corn bread mix just until blended.
  • Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
  • Transfer to a greased shallow 3-quart baking dish.
  • Sprinkle with the remaining cheese.
  • Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

THREE CORN AND CHEDDAR SPOON BREAD



Three Corn and Cheddar Spoon Bread image

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

Provided by CookingONTheSide

Categories     Quick Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggs
1 1/2 cups shredded mild cheddar cheese, divided
1 (8 ounce) can cream-style corn
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) package corn muffin mix
1 cup sour cream
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F.
  • Beat eggs in medium bowl.
  • Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
  • Pour mixture into greased 2-quart baking dish.
  • Bake in oven 45 minutes to 1 hour or until center is set.
  • Top with remaining cheese; bake 2 minutes more or until cheese is melted.
  • For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

Nutrition Facts : Calories 530.9, Fat 35.2, SaturatedFat 19.4, Cholesterol 142.9, Sodium 875.5, Carbohydrate 42.1, Fiber 3.7, Sugar 11.4, Protein 14.4

CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread image

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Provided by Anna Stockwell

Categories     Bread     Butter     Garlic     Egg     Corn     Cornmeal     Sour Cream     Pepper     Fontina     Cheese     Wheat/Gluten-Free     Thanksgiving     Side     Bake

Yield 4 servings

Number Of Ingredients 10

5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

Steps:

  • Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
  • Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

IRISH CHEESE CORN SPOON BREAD RECIPE



irish cheese corn spoon bread Recipe image

Provided by AbbyIvie

Number Of Ingredients 9

8 oz cream cheese
4 oz butter
1 (15oz) can corn, drained
1 (15oz) can creamed corn
2 eggs
4 oz onion, chopped
4 oz kerrygold dubliner cheese, crumbled
1 (8.5 oz) corn bread mix
1/4 cup parsley, chopped

Steps:

  • 1. preheat oven to 375 2. place cream cheese and butter into a microwavable mixing bowl, microwave for 1 minute until slightly melted 3. add remaining ingredients mixing very well until smooth and creamy 4. pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until center feel firm 5. serve as a side dish

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