Best Savory Chicken Spoon Bread Recipes

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SAVORY CHICKEN SPOON BREAD



Savory Chicken Spoon Bread image

Make and share this Savory Chicken Spoon Bread recipe from Food.com.

Provided by OceanIvy

Categories     Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup cooked chicken, chopped very small
3 stiffly beaten egg whites
3 egg yolks
1/2 teaspoon baking powder
1/2 cup white cornmeal or 1/2 cup yellow cornmeal
2 cups milk
1 teaspoon salt
2 tablespoons melted butter

Steps:

  • Heat oven to 375°F.
  • Grease a 1 1/-quart casserole dish.
  • Beat together egg yolks, butter, milk, cornmeal, salt, and baking powder.
  • Combine well.
  • Add in the finely chopped chicken.
  • Add in egg whites and combine the mixture well.
  • Pour into casserole dish.
  • Bake 45 minutes or until firm.
  • Serve the spoon bread while hot.

Nutrition Facts : Calories 195.2, Fat 10.8, SaturatedFat 5.5, Cholesterol 133.5, Sodium 537.1, Carbohydrate 12.1, Fiber 0.7, Sugar 0.2, Protein 12.4

SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST



Southwestern Chicken Pie With Cheddar-Spoon-Bread Crust image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 23

2 tablespoons olive oil
2 1/2 pounds boneless skinless chicken thighs, cut in 1-inch cubes
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 medium onions, peeled and diced
3 cups carrots, cut into 1/4-inch dice
3 ribs celery, diced
2 jalapeno peppers, seeded and minced
3 cups chicken broth, homemade or low-sodium canned
8 cups shiitake mushrooms in 1-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups yellow cornmeal
3 tablespoons unsalted butter
3 eggs, separated
1 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon freshly ground pepper
1/2 cup grated Cheddar cheese
2 large scallions, thinly sliced

Steps:

  • For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
  • Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
  • Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams

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.

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