Best 4 Cheese N Bacon Spoon Bread Recipes

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

BACON, EGG, AND CHEESE-STUFFED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
• Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
• Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

BACON & ONION TWO-CHEESE SPOON BREAD

Steps:

• Preheat oven to 375°F.
• Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
• When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
• Cool 3 minutes or until thickened and smooth, stirring constantly.
• Transfer cornmeal mixture to a large bowl.
• Add yolks; stirring with a whisk.
• Let mixture stand 10 minutes.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onion and saute 6-10 minutes or until tender.
• Add onion and bacon to cornmeal mixture.
• Stir cheeses into cornmeal mixture.
• Add salt and pepper now.
• Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
• Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
• Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
• Bake for 50 minutes or until golden brown, and just set in center.
• DO NOT KEEP OPENING OVEN.
• Serve immediately.
• *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
• **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.