BAKED SPOON BREADS
Source of Recipe
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Recipe Introduction
If you want a sweet spoon bread just add sugar...the amounts vary
as to how
> sweet you want... would start with probably 1/4 cup ...
>
List of Ingredients
SPOON BREAD #1
>
> 1 cup milk
> 1/2 teaspoon salt
> 3/4 cup yellow cornmeal
> 2 tablespoons butter, softened
> 3 large eggs, separated
>
> In a large saucepan combine the milk, 1 cup water and the salt and
bring the
> mixture to a simmer over moderately low heat. Stir in the
cornmeal, a little
> at a time, and cook the mixture, stirring constantly, for 2
minutes, or until
> it is thickened.
>
> In a food processor blend the mixture for 30 seconds; add the
butter and the
> egg yolks, and blend the mixture until it is combined thoroughly.
In a large
> bowl with an electric mixer beat the egg whites until they just
form stiff
> peaks, stir one-fourth of the corn meal mixture into them, and
fold in the
> remaining corn meal mixture gently but thoroughly.
>
> Pour the mixture into a buttered 1 1/2-quart soufflé dish or
casserole and
> bake in the middle of a preheated 375° F oven for 35 to 40 minutes
or until it
> is just firm in the center and browned lightly. Serve hot.
>
> SPOONBREAD #2
>
> 4 cups milk
> 1 cup cornmeal
> 2 tablespoons unsalted butter
> 1 3/4 teaspoons salt
> 4 eggs -- separated
>
> Preheat oven to 375°F. Scald the milk; stir into the cornmeal in
the top of a
> double boiler. Cook about 5 minutes, or until the mixture has the
consistency
> of thin mush. Add the butter and salt. Beat the egg yolks; fold
into the
> batter. Beat the egg whites lightly and fold into the batter. Pour
into a greased
> 1 1/2-quart baking dish. Bake for about 45 minutes. Serve in the
baking dish
> with plenty of butter on the side. Yield: 8 servings.
>
> SPOONBREAD #3
>
> 1 cup yellow cornmeal
> 2 cups boiling water
> 3 tablespoons butter
> 1 teaspoon salt
> 3 large eggs, well beaten
> 1 cup milk
>
> Heat oven to 375° F. Slowly add cornmeal to boiling water,
stirring
> constantly until thick and smooth. Add butter and salt and cool to
lukewarm. Add eggs
> and milk. Beat for 2 minutes, then pour into a greased 2-quart
casserole. Bake
> 35 minutes or until golden brown. Spoon out while piping hot and
pass the
> butter. Makes 8 servings.
>
> Per serving: 139 calories (43 percent from fat), 5 g protein, 15 g
> carbohydrates, 1 g fiber, 7 g fat, 83 mg cholesterol, 347 mg
sodium.
>
> Spoonbread #4
>
> 2 Tbsp margarine
> 1 egg
> 2 cups milk
> 1 cup cornmeal
> 1/3 cup flour
> 2 Tbsp sugar
> 1 tsp salt
> 2 tsp baking powder
> 3 Tbsp chopped green onion
>
> Melt butter in 10-inch skillet. Beat egg slightly; add 1 cup milk.
Stir
> together cornmeal, flour, sugar, salt and baking powder; add all
at once to egg
> mixture with onions and blend well.
> Turn batter into the buttered pan; evenly pour remaining 1 cup
milk over
> batter, do not stir.
> Bake at 400° F. for 20 to 25 minutes.
>
> Spoonbread #5
>
> (using cream-style corn, jalapenos, and Cheddar)
>
> 2 cups milk
> 1 cup cornmeal
> 4 tbsp margarine or butter, melted
> 2 tsp baking powder
> 1 tbsp sugar
> 1/2 teaspoon salt
> 4 eggs, beaten
> 1 can cream style corn
> 3 scallions (green onions), sliced
> 2 jalapenos, chopped
> 2 cups Monterey Jack or Sharp Cheddar cheese, shredded
>
> Preheat oven to 350° F. Combine milk, cornmeal, margarine, baking
powder,
> sugar, salt and
> beaten eggs. Mix well; add corn, scallions, jalapenos and shredded
cheese;
> stir well. Pour into a greased 2-3 quart baking dish; bake 30
minutes, or until
> done. Notes:Can add: green chiles or pimentos or sour cream.
>
> Spoonbread #6
>
> 2 tablespoons unsalted butter -- more for the baking dish and for
serving
> 4 eggs -- separated
> 1 cup stone-ground cornmeal
> 3 cups whole milk
> 1 teaspoon salt
> pinch sugar
>
> Heat the oven to 350° F. Butter a deep (3-inch) 1 1/2-qt. baking
or souffle
> dish (or a deep cast-iron skillet). In a large bowl, whip the egg
whites
> until medium-stiff peaks form; set them aside.
>
> In a mixing bowl, whisk together the cornmeal and 1 cup of the
milk. In a
> medium saucepan, heat the remaining milk until steaming hot. Add
the cornmeal
> mixture to the saucepan and cook, stirring constantly, over medium-
low heat,
> until the mixture thickens (you'll begin to see the bottom of the
pan as you
> whisk), about 10 minutes. Remove from the heat; stir in the salt,
sugar, and
> butter. Add the egg yolks one at a time, whisking to combine
after each
> addition. Gently fold in the egg whites. Pour the mixture into
the prepared baking
> dish and bake until the spoonbread is puffed, with a golden brown
crust, and a
> toothpick inserted in the center comes out clean, about 1 hour.
Serve with
> lots of soft butter. Serves 4 to 6.
>
> Per Serving (excluding unknown items): 229 Calories; 16g Fat
(63.9% calories
> from fat); 12g Protein; 9g Carbohydrate; 0g Dietary Fiber; 227mg
Cholesterol;
> 679mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat.
>
> NOTES : This recipe is great just the way it is, but feel free to
vary it by
> adding sauted diced onions, chives, jalapenos, or red bell peppers.
>
>
Recipe
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