Best Spoonbread With Cheese And Scallions Recipes

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SPOONBREAD



Spoonbread image

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.

Provided by Millie Peartree

Categories     dinner, casseroles, seafood, main course, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

3/4 cup unsalted butter, melted, plus more for greasing the pan and serving
1 1/4 cups all-purpose flour
3/4 cup stone-ground cornmeal
1/4 cup granulated sugar
2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn)
1 (14.75-ounce) can creamed corn
1 1/2 cups sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether)
A handful of chopped chives (optional)

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
  • To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
  • Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
  • Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
  • Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

CHEDDAR CHEESE SPOON BREAD



Cheddar Cheese Spoon Bread image

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

Provided by ratherbeswimmin

Categories     Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/4 cups water
1 teaspoon salt
1 cup cornmeal
1/2 teaspoon pepper
1 tablespoon butter
1 cup whole milk
4 large eggs, beaten
1 1/2 cups sharp cheddar cheese, shredded
3 tablespoons chopped scallions

Steps:

  • In a large saucepan, bring the water to a boil; add in salt and lower the heat to simmering.
  • Add in the cornmeal while stirring with a wire whisk; continue to cook for about 2 minutes, stirring constantly.
  • Remove pan from heat and whisk in pepper, butter, and milk.
  • When the mixture in smooth, add in the eggs and beat with a whisk.
  • Stir in the cheese and scallions.
  • Transfer mixture to a buttered 2-quart casserole.
  • Bake in a 400° oven for 40 minutes or until a pick comes out clean.

Nutrition Facts : Calories 279.2, Fat 16.7, SaturatedFat 9.1, Cholesterol 179.8, Sodium 649, Carbohydrate 18.4, Fiber 1.6, Sugar 2.8, Protein 14.3

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.

SPOONBREAD



Spoonbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 cup plus 1 tablespoon stone-ground cornmeal
2 1/2 cups half-and-half
3/4 teaspoon kosher salt
3 large eggs, separated
1 1/2 teaspoons baking powder
1 tablespoon thinly sliced chives
Pinch cayenne pepper
Tomato Salad with Herbs, recipe follows
1 tablespoon sherry wine vinegar
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1 1/2 pounds assorted vine-ripened heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup mixed minced fresh herbs, like parsley, basil, chives, tarragon, dill or mint
2 scallions (white and green), thinly sliced

Steps:

  • Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
  • In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
  • In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
  • In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
  • Yield: 4 servings
  • Copyright 2001 Television Food Network, G.P. All rights reserved

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