CORN SPOON BREAD RECIPE RECIPES

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CORN SPOON BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Spoon Bread Recipe: How to Make It - Taste of Home image

This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. —Tamara Ellefson, Frederic, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup 2% milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2-1/3 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Nutrition Facts : Calories 391 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 52g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

CHEESY CORN SPOON BREAD RECIPE: HOW TO MAKE IT



Cheesy Corn Spoon Bread Recipe: How to Make It image

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois

Provided by Taste of Home

Categories     Side Dishes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 15 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1 medium onion, chopped
2 large eggs
2 cups sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
2 medium jalapeno peppers, divided
2 cups shredded cheddar cheese, divided

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

Nutrition Facts : Calories 266 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 470mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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