Best Cheesy Spoon Bread Recipes

CHEESY CORN SPOON BREAD

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 of 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.

CHEESY CORN SPOON BREAD

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.

CHEESY CORN SPOON BREAD

Steps:

• In a skillet, sauté onion in butter until tender; set aside.
• In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
• Stir in corn bread mix just until blended.
• Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
• Transfer to a greased shallow 3-quart baking dish.
• Sprinkle with the remaining cheese.
• Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

CHEESY MEXICAN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together cornmeal, salt, and baking soda in a large bowl.
• Stir in milk and vegetable oil until well blended.
• Beat in egg and cream-style corn until well mixed.
• Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

CHEESY SPOON BREAD CASSEROLE

Steps:

• Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.

CHEESY JALAPENO CORN SPOON BREAD

Steps:

• 1. In a skillet saute onion in butter until tender; set aside.
• 2. In a large bowl, beat the egg; add sour cream, both the corns, salt and pepper. Stir in the corn bread muffin mix just until blended. Fold in onions and jalapeno and half of the cheese.
• 3. Transfer to a greased shallow baking dish. Sprinkle with the remaining cheese. Bake uncovered at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before serving.

CHEESY CORN SPOON BREAD

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375 for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

CHEESY SPOON BREAD

Steps:

• 1. Heat oven to 375^. Grease a 1 1/2 quart casserole dish. Combine dry milk powder and corn meal in a large saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder. Beat egg whites in small mixer bowl until stiff peaks form Fold into corn meal mixture, gently but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese. Bake 30-35 minutes or until golden brown and fill is set. serve warm.

CHEESY POTATO SPOON BREAD

Steps:

• Preheat oven to 425°F Generously butter 6 1 cup ramekins or 2 quart souffle dish or casserole.
• If using cold mashed potatoes, warm in large nonstick skillet or saucepan over med heat until very hot, stirring frequently frequently to prevent scorching.
• Meanwhile, bring one cup of water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
• Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center and spoon in 2 heaping Tbs. of parsley cheese filling.
• Cover filling with 4 tbsp potato mixture.
• If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
• Bake 50 minutes. Let cool 15 minutes before serving.

CHEESY-VEGETABLE SPOON BREAD

Steps:

• Add boiling water to cereal in large bowl; stir until thickened. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks, garlic and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add cheese, mixed vegetables and bell pepper; mix well. Set aside.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture. Pour into greased 2-quart casserole.
• Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.