Best Jiffy Spoon Bread Casserole Recipes
JIFFY SPOON BREAD
Make and share this Jiffy Spoon Bread recipe from Food.com.
Provided by Karen..
Categories Quick Breads
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together except cheese.
- Spread evenly in a greased 9x13-inch pan.
- Bake at 350° degrees for 35 minutes.
- Remove from oven.
- Sprinkle cheese on top.
- Return to oven and bake for 10 more minutes, or until cheese melts.
Nutrition Facts : Calories 306, Fat 17.8, SaturatedFat 8, Cholesterol 61.6, Sodium 598, Carbohydrate 29.6, Fiber 2.6, Sugar 7.2, Protein 9.4
JIFFY SPOON BREAD
This recipe makes a nice, soft, spoonable cornbread. I like it much better than dry cornbreads I've made.
Provided by Bill Woodward
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
- Pour the Jiffy mix into a mixing bowl.
- In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
- Add the wet ingredients to the Jiffy mix and stir until just blended.
- Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.
Nutrition Facts : Calories 371.8, Fat 18.3, SaturatedFat 9.1, Cholesterol 30.9, Sodium 832.4, Carbohydrate 48, Fiber 4.2, Sugar 3.1, Protein 6.3
JIFFY SPOON BREAD CASSEROLE RECIPE - (4/5)
Provided by á-45709
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish. Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm.
SWEET JIFFY SPOON BREAD
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
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
KENTUCKY SPOON BREAD
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
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.
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