Best Three Corn And Cheddar Spoon Bread Recipes

CHEESY CORN SPOON BREAD

Cheesy Corn Spoon Bread image

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Provided by Anna Stockwell

Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

Steps:

Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

CHEDDAR SWEET CORN SPOON BREAD

Cheddar Sweet Corn Spoon Bread image

This is a soft corn bread type texture that needs to be served with a spoon. It is excellent with roast chicken, roast turkey and roast pork. It is often served spiced up with Jalapeno peppers and is also excellent warmed up the next day. This recipe makes excellent leftovers.

Provided by Olha7397

Categories Breads

Time 1h

Yield 1 casserole

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 small onion, finely diced
1 pinch cayenne pepper
salt
2 cups milk
2/3 cup cornmeal
3/4 cup cheddar cheese
4 eggs, separated
1 cup corn kernel (fresh or frozen)
1/2 cup of hominy corn (both found in cans) or 1/2 cup creamed corn (both found in cans)

Steps:

Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
Chef Michael Bonacini.

Nutrition Facts : Calories 1726.5, Fat 83.2, SaturatedFat 43.5, Cholesterol 931.8, Sodium 1192.8, Carbohydrate 178.7, Fiber 16.9, Sugar 8.1, Protein 82.2