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    You are in: Home / Recipes / Corn and Tomato Spoonbread Recipe
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    Corn and Tomato Spoonbread

    Corn and Tomato Spoonbread. Photo by Nancy's Pantry

    1/1 Photo of Corn and Tomato Spoonbread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Lori Mama's Note:

    Taken from the July/Aug. Food Network Magazine with adjustments.

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    Ingredients:

    Servings:

    Units: US | Metric

    • nonstick cooking spray, for ramekins
    • 1/2 cup cornmeal
    • 2 cups milk
    • 1 -12 oz.can peaches and cream corn kernel, drained
    • salt and pepper
    • 4 eggs, beaten until thick and airy
    • 3/4 cup parmesan cheese, freshly grated
    • 2 tablespoons chopped chives
    • 2 tomatoes, skinned, seeds removed and diced

    Directions:

    1. 1
      Preheat oven to 375.
    2. 2
      Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
    3. 3
      Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
    4. 4
      Stir and continue to cook another 2 minutes until thickened.
    5. 5
      Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
    6. 6
      Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
    7. 7
      Bake until puffed and set, about 25 minutes.
    8. 8
      Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
    9. 9
      Top the spoonbread with the tomatoes.

    Ratings & Reviews:

    • on July 17, 2013

      55

      Loved this spoonbread -- it was a definite hit at our house tonight! I did make one mistake though -- I used cream corn vs. whole kernel corn so I increased the cornmeal and parmesan a little bit to make up for it and it turned out just perfect. Instead of 4 ramekins -- I used two large ones (had a little left over) and cooked it a little longer. They make a great presentation with the chopped tomato and chives. Made for Everyday is a Holiday, July, 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn and Tomato Spoonbread

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.1
     
    Calories from Fat 137
    46%
    Total Fat 15.2 g
    23%
    Saturated Fat 7.6 g
    38%
    Cholesterol 219.5 mg
    73%
    Sodium 425.9 mg
    17%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.1 g
    8%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    corn kernels

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