Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Baked Goods : Breads : Corn Spoonbread with Swiss Chard and Caramelized Onions

Makes 6 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Corn Spoonbread with Swiss Chard and Caramelized Onions

Contributed by: News Canada

(NC) - This creamy, cornmeal-based savoury side, popular in Virginia, Maryland and Kentucky, is an excellent accompaniment to poultry. The sweetness of corn and sweet onions balances the heat of the jalapeno peppers to make a remarkable and memorable side for any Thanksgiving gathering.

Ingredients:

    Corn Spoonbread with Swiss Chard and Caramelized Onions
  • 1 tbsp butter 15 mL
  • 1/2 Southern U.S. sweet onion, thinly sliced 1/2
  • 1 clove garlic, minced 1
  • 1 tsp each granulated sugar and white vinegar 5 mL
  • 1 tsp diced Southern U.S. jalapeno pepper 5 mL
  • 2 cups lightly packed Southern U.S. Swiss chard leaves, thinly sliced, stems removed 500 mL
  • 1 cup Southern U.S. corn kernels 250 mL
  • 1/4 tsp each salt and pepper 1 mL

Batter:

  • 2 cups milk 500 mL
  • 1/2 cup fine cornmeal 125 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 2 tbsp butter, melted 30 mL
  • 4 room temperature eggs, separated 4

Directions:

Preheat oven to 375 F (190 C).

Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Stir in garlic and sprinkle with sugar. Increase heat to medium-high and cook, stirring, for 5 minutes or until onions are golden. Stir in vinegar and jalapenos; cook for 1 minute. Stir in Swiss chard and corn. Cook until heated through. Season with salt and pepper. Cool slightly.

Batter:

Grease an 8-cup (2 L) baking or casserole dish. Combine milk, cornmeal, salt and pepper in a medium saucepan set over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon. Cook for 2 to 3 minutes or until thick. Transfer to a large bowl and stir in cooled onion mixture and melted butter. Stirring quickly, add egg yolks, one at a time. Cool to room temperature.

Beat egg whites in a clean, non-reactive bowl until stiff peaks form. Gently fold the egg whites into the cornmeal mixture in two additions. Gently spread the batter into the prepared baking dish. Bake for 30 to 40 minutes or until puffed and golden. Serve immediately.

Tip:

Use collard greens as a substituted for Swiss chard.

Source: www.gosouthfresh.com

Serving Size: Makes 6 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic