INDIVIDUAL CORN SPOON BREADS
These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then toast the leftovers-if there are any-for breakfast.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
- Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
- Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.
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Sagheer Ahmed
[email protected]This recipe was a disaster. The cornbread was dry and crumbly. I had to throw the whole batch away.
Syed Agha
[email protected]I used this recipe to make cornbread muffins and they turned out great! They were moist and fluffy, with a slightly crispy exterior.
M Kashif ali
[email protected]These cornbreads were easy to make and tasted delicious. I served them with honey butter and they were a hit.
Zakariya Haruna
[email protected]I followed the recipe exactly and the cornbread turned out perfect. I'll definitely be making this again.
Haiyum Islam
[email protected]These cornbreads were a little too sweet for my taste, but my kids loved them.
Alison Bauernfeind
[email protected]So good! I made these for a potluck and they were gone in minutes.
Ranjit Serchan
[email protected]I've made this recipe several times and it always turns out perfect. I've even experimented with adding different ingredients, like chopped jalapenos or crumbled bacon. It's a versatile recipe that's always a hit.
Murzlin Zaidi
[email protected]These cornbreads were dense and dry. I was disappointed.
Tamia
[email protected]Meh.
Rina Luitel
[email protected]I had to add extra milk to the batter, but once I did, the cornbread turned out moist and flavorful. I'm glad I tried this recipe.
Emani Bentley
[email protected]Delicious and easy corn spoon bread! I'll definitely be making this again. 5 stars!
Mrcito Zayas13
[email protected]These were easy to make and turned out great! I used a muffin pan instead of a spoon mold, and they still came out looking and tasting amazing.
Kamsi
[email protected]Scrumptious and straightforward! The cornbread was moist and fluffy. It had a slight sweetness and the perfect amount of crunch from the corn kernels. I served it with chili, and it was the perfect comfort food on a cold winter night.