corn and cheese spoon bread
(1 rating)
This is a great recipe inspired by Better Homes and Garden -although most of the ingredients are different the end result is the same,after being tweaked a bit by me. Very good- I'm lovin' this custard-like breakfast/ brunch idea.
(1 rating)
yield
4 -6 servings
prep time
10 Min
cook time
40 Min
Ingredients For corn and cheese spoon bread
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1 cbuttermilk
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1/2 cchicken broth
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1 ccorn flour or masa harina
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1/4 tspsalt
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3 Tbspbutter
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1 cdairy sour cream
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3 lgeggs,beaten
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14 ozcan creamed corn, green giant
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1/4 cdiced red bell pepper
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1/4 cdiced green bell pepper
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1/2 cshredded mexican-style cheese
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6 slicefried crisp and chopped bacon
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1/2 cshredded swiss cheese
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1 1/2 cfrench fried onion (french's)
How To Make corn and cheese spoon bread
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1Preheat oven to 350^. Butter or spray a 3 to 4 qt. casserole dish. Set aside. --- Bring the buttermilk, chicken broth,masa and salt to a boil, whisking to break up lumps. Simmer for 2 minutes while whisking. Add the butter and remove from heat.
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2Whisk together the sour cream, and eggs in a large bowl. Add mixture slowly to the cooked masa mixture and stir well. Add the creamed corn, bell peppers, the Mexican-style cheese and 1/2 cup of the French's fried onions.Mix to blend.
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3Pour mixture into a buttered or sprayed 3 quart casserole dish. Sprinkle top of casserole with the chopped bacon,sprinkle on the swiss cheese and remaining French Onions. Bake for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let set 10 minutes before spooning into individual serving dishes.
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