Best 9 Corn Spoon Bread With Cheese Recipes

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Corn spoon bread with cheese is a delicious and versatile dish that can be served as a side dish, main course, or even a dessert. It is made with a combination of cornmeal, flour, eggs, milk, and cheese, and can be flavored with a variety of herbs and spices. Corn spoon bread with cheese is a popular dish in the Southern United States, and is often served at gatherings such as picnics and potlucks. It is also a popular dish to serve during the holidays, such as Thanksgiving and Christmas. No matter how you choose to serve it, corn spoon bread with cheese is sure to be a hit.

Let's cook with our recipes!

CHEDDAR-CORN SPOON BREAD



Cheddar-Corn Spoon Bread image

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Number Of Ingredients 8

1 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Coarse salt
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
4 large eggs, separated

Steps:

  • Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
  • In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
  • Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

CHEESE MEXICAN CORN SPOON BREAD



Cheese Mexican Corn Spoon Bread image

Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish.

Provided by nana3z

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 10

½ pound ground beef
1 egg, beaten
1 (6.5 ounce) package corn bread mix
½ (8.75 ounce) can sweet corn, drained
½ (8.25 ounce) can cream-style corn
½ cup sour cream
¼ cup butter, melted
½ cup shredded sharp Cheddar cheese
½ (4 ounce) can chopped green chiles, or more to taste
2 tablespoons shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  • Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 42.9 g, Cholesterol 145.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1341 mg, Sugar 8.1 g

CORN SPOON BREAD



Corn Spoon Bread 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

Time 3h15m

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, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread 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

Time 50m

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 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.

Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

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

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.

SPOONBREAD WITH CHEESE AND SCALLIONS



Spoonbread With Cheese and Scallions image

Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.

Provided by Julia Reed

Categories     dinner, casseroles, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus enough to grease the baking dish
1/2 cup firmly packed, grated Parmesan cheese
2 bunches scallions, white and light-green parts, thinly sliced
2 cups whole milk
1 cup half-and-half
1/2 teaspoon salt
1 cup white cornmeal
1/2 cup firmly packed, grated sharp Cheddar cheese, preferably white
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
  • Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
  • In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
  • Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 6 grams, TransFat 0 grams

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  • Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  • Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

CHEESY CORN SPOON BREAD



Cheesy Corn Spoon Bread image

This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!

Provided by Courtly

Categories     Corn

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 11

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

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.

THREE CORN AND CHEDDAR SPOON BREAD



Three Corn and Cheddar Spoon Bread image

Make and share this Three Corn and Cheddar Spoon Bread recipe from Food.com.

Provided by CookingONTheSide

Categories     Quick Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggs
1 1/2 cups shredded mild cheddar cheese, divided
1 (8 ounce) can cream-style corn
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) package corn muffin mix
1 cup sour cream
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F.
  • Beat eggs in medium bowl.
  • Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
  • Pour mixture into greased 2-quart baking dish.
  • Bake in oven 45 minutes to 1 hour or until center is set.
  • Top with remaining cheese; bake 2 minutes more or until cheese is melted.
  • For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

Nutrition Facts : Calories 530.9, Fat 35.2, SaturatedFat 19.4, Cholesterol 142.9, Sodium 875.5, Carbohydrate 42.1, Fiber 3.7, Sugar 11.4, Protein 14.4

Tips:

  • Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
  • Be sure to grease the muffin tins well before baking. This will help the spoon bread to rise evenly and prevent it from sticking.
  • Do not overmix the batter. Overmixing will make the spoon bread tough.
  • Bake the spoon bread until it is golden brown and a toothpick inserted into the center comes out clean.
  • Serve the spoon bread warm with butter, honey, or your favorite topping.

Conclusion:

Corn spoon bread with cheese is a delicious and easy-to-make side dish that is perfect for any occasion. With its simple ingredients and classic flavor, this dish is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy side dish, give corn spoon bread with cheese a try. You won't be disappointed!

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