If you want to be the most popular cook at the buffet table, bring this spoonbread from French's to your next dutch oven gathering. Be sure to print copies of the recipe because everyone will be asking you for it. It is moist and light, almost like a pudding and the onions bake into the batter leaving a hint of flavor. The cheesy, crunchy onion topping is the perfect combination with the creamy cornbread. I forgot to get the Mexican canned corn and ended up making it with the regular variety and added chopped roasted red pepper, it was delicious. Try it with the Mexican corn and a 4 oz. can of chopped green chilies instead of the red and green pepper for a south of the border touch. Bake in a 10 inch oven with 10 coals in a circle around the bottom and 18 coals on top. It did take a full 35 minutes to bake before I sprinkled on the toppings. Unlike a true cornbread it is supposed to be soft, don't expect a tester to come out clean. This would also be a fantastic dish for the beginning dutch oven cook, mix it in a bowl, plop it in your oven and away you go.
Oniony Corn Spoonbread
1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn
1/2 cup diced red and green bell pepper
1 (6 1/2 to 8 1/2 ounce) package corn muffin mix (I used Jiffy)
1 cup sour cream
2 tablespoons butter or margarine, melted
1 large egg
1 1/3 cups FRENCH'S Original French Fried Onions or FRENCH'S Cheddar French Fried Onions
1/2 cup shredded Cheddar cheese
Spray well or oil a 10 inch dutch oven.
Combine corn, peppers, corn muffin mix, sour cream, butter, egg and 2/3 cup French Fried Onions. Pour into prepared dutch oven.
Bake at 350 degrees for 35-40 minutes, rotating lid and oven halfway through cooking time. When spoonbread is set and lightly browned around the edges top with cheese and remaining onions. Bake for 5 minutes more or until onions are golden.
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Easy as 1-2-3, pour batter in 10 inch oven  |
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