Genie's Southern Kitchen

Web Search:

	Groups
			Free Forum Hosting

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]

What's New

~ Recipe Storage

~ Genie's Southern Kitchen Recipes

Appetizers/Snack

BBQ/Grilling+

Beef/Veal

Beverages

Breads

Bread Machine

Breakfast/Brunch

Budget

Cajun/Creole

Cakes+

Candy

Canning/Freezing

Casseroles

Christmas

Cookies/Bars

Cooking 101

Crockpot

Desserts

Diabetic

For 1, 2, or 3

For A Crowd

Frozen Desserts

FYI

Gifts in a Jar

Heirlooms

Homemade

Kids Corner

Lamb

Leftovers

Low Carb

Low Fat/Low Cal

Make Ahead Meals

Microwave

Miscellaneous

Pasta

Pets

Pies/Cobblers+

Pizza+

Pork

Poultry

Pressure Cooker

Salads+

Sandwiches/Wraps

Sauces+

Seafood/Fish

Soup/Stew

Special Diets

Special Occasion

Stir-Fry

TexMex

Thanksgiving

Tips

Tried & True

Vegetables/Sides

Weight Watchers

Wild Game

Pictures

Tools

Breads : Spoon
Choose another message board

Message 1 of 7 in Discussion

From:

Genie· (Original Message)

Sent: 3/20/2008 2:07 AM

Recipes

First Previous 2-7 of 7 Next Last

Message 2 of 7 in Discussion

From:

Genie·

Sent: 3/20/2008 2:07 AM

From:

lindah© (Original Message)

Sent: 3/17/2008 11:13 PM

Southern Spoon Bread

Ingredients

1 can cream style corn
1 cup yellow corn meal
3/4 cup milk
1/3 cup vegetable oil
2 eggs, lightly beaten
1 tsp. baking powder
1/2 tsp. salt
1 can chopped green chilies
1 cup shredded cheddar cheese

Directions

Stir together all ingredients except the last 2. Pour 1/2 of the batter into greased 2 qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375 degrees F for approximately 40 minutes or until set. Serve warm with a spoon.

Message 3 of 7 in Discussion

From:

Genie·

Sent: 6/8/2008 8:53 PM

From: ChadsAngel

Sent: 9/12/2007 11:10 PM

Sausage Spoon Bread

1 Lb. Sausage Links
4 Cups Milk
1 Cup Yellow Corn Meal
2 Tbsp. Butter
½ tsp. Salt
2 Tbsp. Chopped Onion
1 Tbsp. Prepared Mustard
½ Cup Grated Cheddar Cheese
4 Eggs, well beaten

In large skillet, brown sausage on all sides. Remove to paper toweling to drain. In double boiler, heat milk. Gradually whisk in corn meal and cook, stirring often, until consistency of mush. Add butter and salt to corn meal mixture and mix well. In large mixing bowl, add onion, mustard and cheese to beaten eggs. Gradually stir corn meal mixture into eggs. Pour into a greased 1 1/2 quart oven-proof baking dish. Top with sausage and bake at 425 degrees F. for 45 minutes. Cut into wedges to serve.

Message 4 of 7 in Discussion

From:

Genie·

Sent: 6/9/2008 3:38 AM

Leek & Pepper Spoon Bread

1 medium leek, thin sliced
1/2 cup of chopped sweet red pepper
2 tablespoons of butter or margarine
2 cups of milk
1 1/2 cup of cornmeal
3 beaten egg yolks
1 cup of cottage cheese
1 cup of shredded provolone or Swiss cheese
One 8 1/2 ounce can of cream style corn
1/2 teaspoon of salt
3 egg whites

In large saucepan cook leek and red pepper in hot butter or margarine for 4 minutes. Combine the milk and cornmeal; add to the saucepan. Cook, stirring constantly, until mixture is very thick and pulls away from sides of pan. Remove from heat. In a mixing bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan. In a medium mixer bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan. In a medium mixer bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cornmeal mixture. Spoon mixture into a greased 2 quart casserole. Bake in a 350ºF. oven for 55-60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side dish servings soufflé style.

Message 5 of 7 in Discussion

From:

Genie·

Sent: 6/25/2008 1:39 AM

From:

Genie· (Original Message)

Sent: 6/23/2008 12:29 PM

Cheesy Spoon Bread

Spoon bread can't be sliced and buttered. This pudding-like casserole

made with dry milk and corn meal is so soft and creamy, it has to be

eaten with a spoon. Serve as a main dish accompanied by a tossed

green salad or as a side dish with pork chops, sliced tomatoes and

Perrier water.

Estimated Times:

Preparation - 10 min

Cooking - 40 min

Yields - 6

3/4 cup dry NESTLR CARNATION Instant Nonfat Dry Milk (8 qt.)

1/2 cup ALBERS Yellow Corn Meal

2 cups water

1 1/4 cups (5 ounces) shredded cheddar cheese, divided

3 large eggs, separated

2 tablespoons margarine or butter

1/4 teaspoon baking powder

PREHEAT oven to 375F. Grease 1 1/2-quart casserole dish.

COMBINE dry milk and corn meal in large saucepan. Stir in water. Cook

over medium heat, stirring constantly, until mixture comes to a boil

and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks,

margarine and baking powder.

BEAT egg whites in small mixer bowl until stiff peaks form. Fold into

corn meal mixture lightly but thoroughly. Pour into prepared dish.

Sprinkle with remaining cheese.

BAKE for 30 to 35 minutes or until top is golden and filling is set.

Serve warm.

Source: Pillsbury

Message 6 of 7 in Discussion

From:

Genie·

Sent: 8/26/2008 6:56 PM

From:

Genie· (Original Message)

Sent: 8/25/2008 12:45 PM

Ol' Time Spoon Bread

1 cup Cornmeal

3 cups Sweet Milk

1 teaspoon Salt

1 teaspoon Baking Powder

2 tablespoons Salad Oil or melted Shortening

3 Egg Yolks (beat well)

3 Egg Whites (beat well)

Cook cornmeal and 2 cups milk until the consistency of

mush. Remove from heat; add salt, baking powder, salad

oil and 1 cup milk. Stir in the egg yolks, fold in the

egg whites. Bake in a greased 2-quart baking dish at

325° for 1 hour or until mixture doesn't adhere to

knife. Serve immediately.

6 Servings

Message 7 of 7 in Discussion

From:

Genie·

Sent: 10/14/2008 8:16 PM

From:

BettyGa1

Sent: 10/13/2008 6:49 PM

SPOON BREAD

1/3 cup dry bread crumbs for coating soufflé dish
3 cups milk
1 cup stone-ground white cornmeal
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon sugar
3 large eggs, separated

Preheat oven to 375°F. Butter a 2-quart soufflé or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish.

In a large metal bowl set over a pan of simmering water heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes. Remove bowl from pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until combined well.

In a bowl with an electric mixer beat egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined.

Pour batter into prepared pan and bake in middle of oven until puffed and golden, about 40 minutes.

Serves 4 to 6.

First Previous 2-7 of 7 Next Last

Return to Breads