Showing posts with label cornbread. Show all posts
Showing posts with label cornbread. Show all posts
Friday, February 6, 2015
Slow Cooker Cheesy Chive Spoon Bread Featuring Morrisons Texas Style Cornbread Mix
Slow Cooker Cheesy Chive Spoon Bread
Adapted from Taste of Home
Ingredients:
- 1 8-ounce tub chive-flavored cream cheese, softened in the microwave until very soft
- 1 cup 2% milk
- 2 tbs. butter, melted
- 2 large eggs
- 2.5 cups frozen corn kernels
- 1 14.75 oz. can creamed corn
- 2 green onions, thinly sliced
- 1 package Morrison Texas Style Corn Kits (this is a sweet cornbread mix…if you use another variety, add 1 tbs. sugar)
- ¼ tsp. grated nutmeg
- Salt & pepper to taste
- 1.5 cups shredded four-cheese blend
Directions:
Step 1: Turn your slow cooker on High heat. Add the softened cream cheese and milk. Whisk until combined…it may be a little lumpy, but don’t panic. It’ll smooth out as the other ingredients are added in. Add the eggs and butter and whisk well to combine with the milk-cream cheese mixture.
Step 2: Add the two corns and green onions. Stir to combine. Add the cornbread mix (and sugar, if using), nutmeg, and salt & pepper. Stir just until the cornbread mix is combined and there are no lumps – it should look very creamy by now. Cover and cook on High heat for 3-4 hours. Leave the lid on the entire time to keep the heat and moisture in…no peeking!
Step 3: Remove the container of cooked spoon bread from the heat and sprinkle the shredded cheese on top. Let the spoon bread rest covered for 15 minutes before serving. The center may not look completely set at the end of the cooking time, but it will firm up as it cools during the resting time.
The verdict? Success! This spoon bread cooked up perfectly moist and flavorful in the slow cooker. It was creamy and full of corn flavor…and the addition of chives and cheese took it over the top. Unlike spoon breads cooked in an oven, you don’t get a ton of browning on top, so the layer of cheese adds flavor and a bit of eye-appealing color. If you’re looking for a delicious, stress-free dish for your upcoming holiday menus, I hope you’ll give this one a try. It makes a generous amount, so it’s perfect for feeding a small crowd.
Disclosure: Morrison’s sent me samples of their cornbread mixes, Pan Kits and Bis Kits to facilitate this and other upcoming recipe features. I received no further compensation, and all opinions expressed are my own.
Saturday, January 31, 2015
February HEB Primo Picks Super Deluxe Cornbread Made with Central Market Honey Cornbread Mix
This months HEB Primo Pick featured item is Central Market All Natural Honey Cornbread Mix. Ive seen this mix on the shelf, so I was really excited to try it. Im from the south...I grew up eating cornbread at least once a week, and I love it! I especially love it when a quick mix produces results just as good as homemade...which this mix does. This is a southern-style cornbread mix, which means its sweet. My mama always added a heaping spoon of sugar to her cornbread growing up, and this mix is moist with sweetness from honey. All you have to add is milk, an egg, and some melted butter and youre ready to make a batch of some really tasty cornbread!
I decided to use this mix to create a flavorful cornbread to serve with red beans and rice with sausage for a quick dinner earlier this week. Because my cornbread has so many different layers of flavor, I decided to call it Super Deluxe Cornbread. When you look at the recipe see all the fun stuff I added to it, youll know see why "super deluxe" was the only name that did this cornbread justice.
Super Deluxe Cornbread
a Weekend Gourmet Original
Step 1: Preheat oven to 350. Line an 8x8 pan with foil or parchment, which will make it much easier to remove the cornbread from the pan and cut it. Set aside. Add the following ingredients to a large mixing bowl: 1 package Central Market Honey Cornbread Mix, 2-3 sliced green onions, 2 slices crumbled bacon, 3/4 cup kernel corn, 3/4 cup shredded co-jack cheese, and 2 tbs. dry ranch dressing mix.
Step 2: Add the following ingredients to a large measuring cup: 1 1/4 cups milk, one large egg, and 1/4 cup melted butter; whisk until combined. Make a well in the center of the dry ingredients. Add the wet ingredients and stir just until everything is combined. Spray the reserved pan with non-stick spray and evenly spread the cornbread mix in the pan.
Step 3: Bake for 30-40 minutes, until the cornbread is golden-brown and a toothpick inserted in the middle comes out clean. Remove the cornbread from the pan using the foil or parchment as a sling. Cool completely, then cut into squares to serve with plenty of butter.
This cornbread was so good! It was moist and sweet...and the fresh corn kernels brought a nice freshness. The bacon brought a nice smokiness, and the green onions provided color and a light onion flavor. The ranch seasoning was present in each bite, but it didnt overwhelm any of the other flavors...it was a last-minute addition, but I really liked it!
This recipe would also make really great corn muffins, and leftovers will freeze well if wrapped tightly and placed in a freezer bag. I served this cornbread for dinner, but it would also be great as part of a Sunday Brunch with hash browns, eggs, and sausage or bacon. My Texas readers can find this Central Market Honey Cornbread mix in the baking aisle at their local HEB or Central Market grocery stores.
Disclosure: HEB provided me with a complimentary package of this Primo Pick to facilitate this article. All opinions are my own.
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