Best 2 Sweet Corn Spoonbread Recipes
Sweet corn spoonbread is a classic Southern dish that is perfect for any occasion. It is a creamy, custardy cornbread that is made with fresh corn, milk, eggs, and butter. It is typically served as a side dish, but it can also be served as a main course. Spoonbread is a versatile dish that can be dressed up or down, depending on the occasion. It can be served with a simple dusting of sugar or with a more elaborate topping, such as a savory cheese sauce or a sweet fruit compote. No matter how it is served, sweet corn spoonbread is sure to be a hit with everyone who tries it.
Let's cook with our recipes!
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
Found this on smittenkitchen.com, looks amazing and I have to try it!
Provided by christina obrien
Categories Breads
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Very generously grease a 1 1/2 quart souffle dish or an 8-inch baking dish with extra butter. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
- 2. Melt butter in a large, heavy pot over medium-high heat. Cook corn until beginning to brown, about 10 mins. 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 mins.
- 3. Transfer to blender or food processor and puree until smooth. Bring the pot back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly un til thickened, about 2-3 mins. Transfer to a large bowl to cool faster.
- 4. Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold into corn mixture, 1/3 at a time. Pour batter into prepared dish and bake until golden and has risen above the rim of the dish. About 45 mins.
- 5. Serve immediately.
Tips:
- For a creamier spoonbread, use heavy cream instead of milk.
- To add a bit of sweetness, stir in some honey or sugar.
- For a savory twist, add some chopped bacon, cheese, or diced chiles.
- To make a gluten-free version, use gluten-free flour.
- Spoonbread can be baked in a 9x13 inch pan or individual ramekins.
- Serve spoonbread warm with butter, honey, or syrup.
Conclusion:
Spoonbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can create a perfect spoonbread that will be a hit with your family and friends.
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