Best Sunnys Tex Mex Spoonbread Recipes

Tex-Mex Spoon Bread (Low-Fat) image

Provided by lynnski LA

Categories Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups corn kernels
1 cup vegetarian broth, chicken flavored
1 cup skim milk
1/2 cup yellow cornmeal
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup green chili, diced
1 jalapeno chile, stemmed, seeded and diced
2 eggs, lightly beaten
salt and pepper, to taste
1 teaspoon sugar
2 egg whites
2 tablespoons parmesan cheese, grated

Steps:

Preheat the oven to 350 degrees F.
Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
Add onion mixture and beaten eggs to the cornmeal mixture.
Season with salt and pepper.
In a separate bowl, beat the egg whites with sugar until stiff.
Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
Sprinkle Parmesan cheese on top.
Place the pan in a larger pan partly filled with warm weater.
Bake for 45 to 60 minutes.
Allow the spoon bread to set for 5 minutes before serving.

Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1

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
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