corn and cheese spoon bread
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.
prep time
10 Min
cook time
40 Min
method
---
yield
4 -6 servings
Ingredients
- 1 cup buttermilk
- 1/2 cup chicken broth
- 1 cup corn flour or masa harina
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 cup dairy sour cream
- 3 large eggs,beaten
- 14 ounces can creamed corn, green giant
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/2 cup shredded mexican-style cheese
- 6 slices fried crisp and chopped bacon
- 1/2 cup shredded swiss cheese
- 1 1/2 cups french fried onion (french's)
How To Make corn and cheese spoon bread
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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