Best 2 Southwestern Spoon Bread Recipes

Calling all cornbread enthusiasts! Get ready to embark on a tantalizing journey into the world of Southwestern spoon bread, a delectable dish that seamlessly blends the rustic charm of cornbread with the vibrant flavors of the Southwest. This savory and versatile dish is a perfect accompaniment to your favorite chili, stew, or hearty soup, but it also shines as a standalone snack or appetizer. With its tender, fluffy texture, slightly crisp edges, and explosion of flavors, Southwestern spoon bread is sure to become a new favorite in your culinary repertoire. This article presents a collection of carefully curated recipes, each offering unique variations on this classic dish. From the traditional to the innovative, these recipes cater to every taste and skill level, ensuring that there's a perfect Southwestern spoon bread recipe for every home cook.

Let's cook with our recipes!

SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST

Southwestern Chicken Pie With Cheddar-Spoon-Bread Crust image

Provided by Molly O'Neill

Categories dinner, casseroles, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
2 1/2 pounds boneless skinless chicken thighs, cut in 1-inch cubes
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 medium onions, peeled and diced
3 cups carrots, cut into 1/4-inch dice
3 ribs celery, diced
2 jalapeno peppers, seeded and minced
3 cups chicken broth, homemade or low-sodium canned
8 cups shiitake mushrooms in 1-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups yellow cornmeal
3 tablespoons unsalted butter
3 eggs, separated
1 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon freshly ground pepper
1/2 cup grated Cheddar cheese
2 large scallions, thinly sliced

Steps:

For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams

SOUTHWESTERN SPOON BREAD

Southwestern Spoon Bread image

This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
3/4 cup whole milk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon baking powder
1/2 teaspoon salt
1 can (4 ounces) chopped green chilies
1 cup shredded cheddar cheese

Steps:

In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon.

Nutrition Facts :

Tips:

Use fresh cornmeal: Fresh cornmeal will give your spoon bread a better flavor and texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but make sure it's finely ground.
Don't overmix the batter: Overmixing the batter will make your spoon bread tough. Mix the ingredients just until they are combined.
Let the batter rest: Letting the batter rest for 15 minutes will allow the cornmeal to absorb the liquid and produce a more tender spoon bread.
Bake the spoon bread in a hot oven: Baking the spoon bread in a hot oven will help it to rise and create a crispy crust.
Serve the spoon bread warm: Spoon bread is best served warm, right out of the oven. You can also make it ahead of time and reheat it in the oven or microwave.

Conclusion:

Southwestern spoon bread is a delicious and versatile dish that can be served as a side dish or a main course. With its combination of cornmeal, cheese, and Southwestern flavors, it's sure to be a hit with your family and friends. Tips for making the best southwestern spoon bread: