SWEET CORN SPOONBREAD, THE EASY WAY
If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.
Provided by Xabbyy
Categories Breads
Time 1h30m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
- Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
- If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
- Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 345.3, Fat 15.3, SaturatedFat 8, Cholesterol 124.5, Sodium 482.7, Carbohydrate 44.9, Fiber 4.1, Sugar 6.6, Protein 11.7
SWEET CORN SPOONBREAD, THE EASY WAY
If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
- Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
- If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
- Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
EASY SPOONBREAD
This recipe came from Berea College, Berea, KY, when I was in the home economics class there in 1960. It is so easy to make because it requires very little effort...I like that:)! It never fails! Everyone in my family loves it, and I find that I have to double the recipe each time I make it for a family of four. The recipe supposedly serves four; however, not my four!
Provided by Sue Hamm @twonewknees
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- Pour boiling water over meal and margarine, mixing well. Add cold milk and blend well before adding beaten eggs. Stir well.
- Pour mixture into a buttered one-quart baking dish. Bake at 400 for 20 minutes or until set and slightly brown.
- Serve hot with butter. Enjoy!
- *Note: This recipe can be made healthier by using skim milk, egg beaters, and diet margarine. It does not affect the taste nor consistency.
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