Best Spoon Bread Casserole Recipes

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CHEESY SPOON BREAD CASSEROLE



Cheesy Spoon Bread Casserole image

I love this spoon bread casserole because it's creamy with a little southwestern kick. It's comfort food at its finest and is a vivid way to add a unique dish to the usual Thanksgiving Day lineup. Sometimes we scoop chili on top. -Barbara J. Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 4h20m

Yield 8 servings.

Number Of Ingredients 12

2 cups shredded cheddar cheese
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sour cream
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup butter, melted
3 tablespoons sugar
2 tablespoons taco seasoning
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Optional toppings: chopped green onions and minced fresh cilantro

Steps:

  • Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.

Nutrition Facts : Calories 412 calories, Fat 28g fat (16g saturated fat), Cholesterol 66mg cholesterol, Sodium 1028mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.

SPOON BREAD CORN CASSEROLE



Spoon Bread Corn Casserole image

To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 32 servings.

Number Of Ingredients 9

2 cups sour cream
1 cup butter, melted and cooled
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup diced pimientos
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

This casserole was a hit. Krissi and I are kind of the faint of stomach as far as heat goes. so we kind of questioned the cayenne AND the chili powder. But the men in the house loved it. If you are among the faint of stomach like us, you can certainly reduce the amount of heat. It would still be delicious.

Provided by Tonya Young

Categories     Casseroles

Time 1h10m

Number Of Ingredients 17

1 1/2 lb lean ground beef
1 c chopped onion
1/4 c green bell pepper, chopped
1 clove garlic, minced
15 oz tomato sauce
1 tsp cayenne pepper, optional
1 1/2 tsp salt
1 tsp chili powder to taste
1/8 tsp pepper
1/2 c ripe olives, sliced
1 can(s) corn
TOPPING INGREDIENTS
1 1/2 c milk
1/2 c yellow cornmeal
1/2 tsp salt
3/4 c cheddar cheese, shredded
2 large eggs, beaten

Steps:

  • 1. Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
  • 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
  • 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
  • 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
  • 5. Immediately pour the topping onto the meat mixture.
  • 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

PAULA DEAN'S CORN CASSEROLE "SPOON BREAD"



PAULA DEAN'S CORN CASSEROLE

Categories     Bread     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Quick & Easy

Number Of Ingredients 6

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

MEXICALI SPOON BREAD CASSEROLE



Mexicali Spoon Bread Casserole image

In the mood for something Mexican and/or cornbread?! This is a delicious combination of both and a real family-pleaser!

Provided by SilentCricket

Categories     Oven

Time 1h10m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
1 (12 ounce) can vacuum packed corn, don't drain
1 1/2 teaspoons salt
1 tablespoon chili powder
1/8 teaspoon pepper
1/4 cup sliced ripe olives (optional)
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Steps:

  • Brown beef, onions, green pepper, and garlic over medium heat.
  • Drain off any fat.
  • Add remaining ingredients.
  • Heat through.
  • Pour meat mixture into baking dish; I use a 13"x 9" pan.
  • Make Cornmeal Topping: Mix milk, cornmeal, and salt in saucepan.
  • Cook and stir over medium heat until mixture thickens.
  • Remove from heat and stir in cheese and eggs; mix well.
  • Immediately pour onto beef mixture and spread evenly.
  • Bake at 375 for about 40 minutes, until golden.
  • Serve with sour cream and any other of your favorite Mexican garnishes!

Nutrition Facts : Calories 501.7, Fat 27.1, SaturatedFat 11.8, Cholesterol 171, Sodium 1392.1, Carbohydrate 34.2, Fiber 4.3, Sugar 6.4, Protein 32.8

MEXICAN SPOON BREAD CASSEROLE



Mexican Spoon Bread Casserole image

This casserole really hits the spot when it's cold outside. It's tasty and filling. It will warm you right up.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 16

1/2 pound ground beef
1 small onion, chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
2/3 cup tomato sauce
1/2 cup frozen corn, thawed
2 tablespoons sliced ripe olives
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
TOPPING:
3 tablespoons cornmeal
1/2 cup whole milk
1/8 teaspoon salt
1/4 cup shredded cheddar cheese
1 large egg, lightly beaten

Steps:

  • In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg. , Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 436 calories, Fat 20g fat (10g saturated fat), Cholesterol 185mg cholesterol, Sodium 1418mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.

MOM'S CORN SPOON BREAD OR CORN CASSEROLE



MOM'S CORN SPOON BREAD OR CORN CASSEROLE image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 9

1/2 c. butter (1 stick)
2 eggs
1 can whole kernel corn, drained
1 can cream style corn
8 oz. sour cream
1 (8 1/2 oz.) size box Jiffy corn muffin mix
Optional:
Chopped red and/or green pepper
Grated cheddar cheese

Steps:

  • Melt butter. Beat eggs slightly. Combine all ingredients except green pepper and cheese. Stir to mix. If you wish to make spoon bread, do not add the pepper and grated cheese. If you wish to make a corn casserole, at this point, add the pepper and grated cheese. Pour into an 11 x 7 inch glass baking dish. Bake at 350 degrees for about an hour or until top is light golden brown. At the holidays make with red and green pepper for some festive fun.

SMART-CHOICE BROCCOLI SPOON BREAD CASSEROLE



Smart-Choice Broccoli Spoon Bread Casserole image

Looking for a quick casserole dish they're sure to enjoy? Combine broccoli, creamy rice hot cereal, cheddar cheese and basil for a hearty, tasty side dish.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 9

2 cups fat-free milk
1/2 cup creamy rice hot cereal, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup cholesterol-free egg product
2 Tbsp. butter or margarine
2 tsp. dried basil leaves
2 tsp. baking powder
1 clove garlic, minced

Steps:

  • Heat oven to 375°F.
  • Bring milk just to boil in large saucepan on medium-high heat. Gradually stir in cereal; cook and stir on medium heat 30 sec. Remove from heat; cover. Let stand 5 min.
  • Add remaining ingredients; mix well. Pour into 1-1/2-qt. casserole sprayed with cooking spray.
  • Bake 30 to 40 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

JIFFY SPOON BREAD CASSEROLE RECIPE - (4/5)



Jiffy Spoon Bread Casserole Recipe - (4/5) image

Provided by á-45709

Number Of Ingredients 6

1 pkg. "JIFFY" Corn Muffin Mix
1/2 cup margarine or butter, melted
1 can (8-3/4 oz.) whole kernel corn, drained
1 can (8-1/2 oz.) cream style corn
1 cup sour cream
2 eggs

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.

SPOON BREAD CASSEROLE



Spoon Bread Casserole image

I always did love corn pudding. This one is not quite a corn pudding, but many of the ingredients are familiar ones you find in corn pudding. This recipe was taken from a Jiffy Recipe Book, and I hope you enjoy it. The pictures are my own.

Provided by Cecelia Anderson

Categories     Casseroles

Time 40m

Number Of Ingredients 6

1 package jiffy corn muffin mix
1/2 c butter, melted
1 can (8 oz.) whole kernel corn, drained
1 can (8 oz.) cream style corn
1 c sour cream
2 eggs

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Grease a 1-1/2 quart casserole dish. Pour butter and corn into prepared dish. Blend in sour cream. Beat eggs and stir into casserole along with muffin mix. Blend thoroughly.
  • 3. Bake 35-40 minutes, or until center is firm.
  • 4. This stuff is so good. If you want after it comes out serve with some butter, eat with greens or sweet potatoes. It's not sweet, but it is so good.

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