SpoonBread Seasonsgirl’s Way

I thought I would share what we had as our side dish for dinner tonight. I had a lot of recipes for spoonbread and have tried many, but found my own version though trial and error that seems to be good 🙂

Seasonsgirl Spoonbread

You Need:

1 1/2 cups Water

3/4 cups Buttermilk

3/4 cups Heavy Cream

1 cup Cornmeal

2 tbsp Butter unsalted

2 large Eggs

1/2 tsp. Baking Powder

3 Green Onions – chopped (save some for garnish)

1 Can of Creamed Corn (14.75 oz)

2 cups Jarlsberg Cheese cut into small pieces or grated (freeze before grating to make it easier)

4 tbsp Parmesan Cheese grated

Salt and Pepper

Directions:

1.) Preheat oven to 400* and spray a 2 quart glass baking dish with baking spray or grease with butter.

2.) In a saucepan (I use a 4-quart) place the water, buttermilk, 1 tsp black pepper, and 1/2 tsp salt and bring to a slow boil.

3.) Reduce heat to medium-low and whisk in the cornmeal poring it in slowly.

4.) Place the lid on the pot and simmer 10 minutes until the mixture is thick stirring ever 2 minutes or more to prevent sticking and burning. At the end of the 10 minutes the mixture should be  thick and harder to whisk.

5.) Remove from the heat and whisk in the butter untill melted.

6.) Add in heavy cream slowly; whisking continuously.

7.) Whisk in the eggs one at a time.

8.) Whisk in the baking powder.

9.) Whisk in the green onions, creamed corn, both cheeses, and 1 tsp  pepper. Place the pot back on low heat and whisk continuously until it starts to get smooth and the cheese is dissolving. Add any more salt and pepper to taste.

10.) Pore mixture into glass baking dish and make sure it is spread evenly.

11.) Bake uncovered 45 mins-1 hour until a toothpick comes out clean.  (My over browns the top in 35 minutes and then I bake an additional 10-15 minutes covered to firm up the mixture (see tip #4))

12.) Garnish with remaining green onions and serve.

Makes 6-8 side dish servings.

Other Ideas and Tips:

1.) Instead of buttermilk use whole milk and instead of heavy cream you can use light. Or use whole milk for both.

2.) Instead of creamed corn you can use 1 1/2 cups whole kernels (frozen or fresh) but if you want the sweetness add 1 tbsp sugar when you add the corn.

3.) You can use most swiss cheeses the Jarlsberg just seems to give the best taste.

4.) If the toothpick is not coming out clean and the top is brown cover the baking dish with foil, decrease the heat to 375*,  and bake until it firms (make sure to get it out before the sides and top brown too much). You can smell when the top is getting brown so keep an eye on it after about 30 minutes.

All that was left after my gang got into it :)

All that was left after my gang got into it 🙂

8 Comments (+add yours?)

  1. TheFathersCreations
    Jan 02, 2013 @ 22:46:57

    This sounds delicious! I will have to try it! Have a Blessed, Prosperous, Healthy, Love/Laughter Enriched Beyond Measure 2013!

    Reply

    • Seasonsgirl
      Jan 03, 2013 @ 09:44:14

      My family really likes it… please try and let me know how it goes. I also try to hide in some veggies too sometimes like steamed broccoli and asparagus. Let me know how it goes 🙂

      Reply

  2. Amy@afternoonpopcornsnack
    Jan 03, 2013 @ 01:26:17

    This is an interesting recipe and sounds delicious! I’ve never heard of spoon bread. Seems like a cross between cornbread and polenta maybe? Definitely will have to try this. Thanks for sharing!

    Reply

  3. now at home mom
    Jan 04, 2013 @ 16:27:04

    Looks delicious, this is the first time I hear about this 🙂 I will keep this in mind 🙂

    Reply

  4. Eleenie
    Feb 17, 2013 @ 05:18:55

    I’ve never heard of this before, it looks absolutely delicious. I’ll have to make it without the heavy cream though, I can’t find it here in Bulgaria.

    Reply

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