Corn & Wild Rice Spoon Bread
Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!
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505 Hatch Valley Flame Roasted Green Chile - 505 Hatch Valley Flame Roasted Green Chile
Full recipe:
Breakfast Holiday Spoonbread
For the ultimate holiday breakfast, indulge in a luscious, meaty spoonbread - a baked egg dish that promises to tantalize your taste buds and leave you feeling satisfied. Our spoonbread is infused with rich, smoky bacon and juicy sausage, paired with the creaminess of cheese and a savory custard that complements the flavors and adds a silky texture.
Ingredients:
12oz sourdough bread, torn into 1 pieces
12 eggs
2 3/4 C Cream
1# breakfast sausage (Can use your favorite sausage)
1# CP maple beef bacon
2 Tbs Dijon
2 tsp Salt
1 tsp Blk Pepper
1 tsp chili flake
3 Tbs unsalted butter
1# spinach
2 shallots, finely diced
3 garlic cloves, minced
8 oz grated Toma Cheese (Can substitute a nice melty cheese, like gouda/cheddar)
Preparation:
1) Preheat your oven to 325F and butter your baking dish.
Meat and Veggie Mix:
2) Brown your sausage, remove from your pan and remove excess fat
3) Brown your bacon, remove from your pan and remove excess fat
4) On Medium-Low Heat, in the same pan, add in your shallots and garlic in butter, sauté for 3-4 minutes. Season with salt and pepper.
5) Add chili and sauté for 1-2 minutes.
6) Add in the spinach and wilt down for 2-3 minutes. Can add a splash of white wine, if desired, or water if the pan is looking a little too dry.
7) Combine your meat and veggie mix into a bowl
Layering Dish:
9) In your buttered dish, start layering your dish.
-Bread, Meat/Veg mix, Cheese, Custard, a 1/3rd at a time until all is used
Bake:
10) Bake the dish, uncovered, at 325F until golden brown on top and a fork/toothpick inserted into the dish comes out nice and clean. Let cool slightly and serve!
Spoonbread
Chef Linwood Blizzard at Colonial Williamsburg shows Allen how to make spoonbread, a creamy cornmeal pudding that can serve as a savory or sweet dish.
Sweet Corn and Fontina Spoonbread - Vivian Howard & Electrolux
This light and airy spoonbread from Vivian Howard of PBS show, A Chef's Life, makes an ideal savory side dish. With fresh corn, Parmigiano-Reggiano, Fontina, and a soufflé-like texture, this dish is bound to impress all your holiday guests.
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Corn Spoon Bread (Thanksgiving Recipe)
With influences of cornbread, this corn spoon bread is a delicious side dish option for Thanksgiving! Butter crackers across the top add a nice crunch while the addition of jalapeño adds a hint of spice.
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INGREDIENTS
- 2/3 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tbsp baking powder
- 2 large eggs
- 2 cups canned sweet corn
- 2 cups cream-style corn
- 1 cup Greek yogurt
- 1/2 cup diced jalapeño
- 10 tbsp melted butter, separated
- 3 oz butter crackers, crushed
INSTRUCTIONS
Preheat oven to 350°F. Butter a 12-inch cast-iron skillet (or a 9×13 casserole dish) and set it aside.
In a large bowl, combine the flour, cornmeal, salt, smoked paprika, and baking powder. Whisk to combine. Add the eggs and whisk to break them up. Add both kinds of corn, Greek yogurt, and 8 tablespoons of the melted butter. Whisk until smooth and fold in the jalapeño. Pour into the prepared skillet.
Crush the crackers and drizzle with the remaining 2 tablespoons of butter. Mix to coat, then sprinkle on top of the spoon bread. Bake in the preheated oven until the center is puffed and slightly bounces back when pressed, 45-60 minutes. Remove from the oven and serve.
#Thanksgiving #sidedish #recipe
Colonial Style Virginia Spoon Bread!! Noreen's Kitchen
Greetings! Here I am going to show you how to make Colonial Style Virginia Spoon Bread inspired by our trip to Colonial Williamsburg and a trip to Christiana Campbell's Tavern!
This is a wonderful dish to make for breakfast or as a side dish with your dinner. Think of it as a cornbread souffle. Full of corn meal, buttermilk, eggs and butter, this is a fabulous treat that you won't want to miss! This will go perfectly as a side dish for your Thanksgiving meal.
If you are tired of the same old, same old, Thanksgiving side dishes, then this year, mix things up and give this colonial style Virginia spoon bread a try. Super simple and super delicious!
I hope you give this a try and put a little American history on your Thanksgiving table and I hope you love it!
Happy Eating!
Get the recipe here:
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