How To Make Spoon Bread
(EMAIL) SoulfulTProducts@gmail.com
(SOULFULT MUKBANG CHANNEL)
(cookBook Link)
(My Sisters Channel)
(My Sons And His Girlfriend New Channel Drew&Dee)
(SoulfulT Official Website)
(J.A.M FAM)
[GoFundMe Page]
[Go Check Out My Son Gaming Channel DerronTv Subscribe]
[FaceBook]
[Instagram]
[Business Email] Soulfult45@gmail.com
DISCOVER KFC Southern Spoon Bread SECRET RECIPE!
Here's the recipe you're looking for:
Are you craving for KFC Southern Spoon Bread? If so, then you're at the right place. We have with us its SECRET RECIPE and we're here to share it with you.
A Secret Offer Just for My Readers (Recipes From 5-Star Restaurants and Over 200 Other Favorite Restaurant [KFC, McDonalds, Popeye & Many More] Recipes) :
For more SECRET recipes from 100+ of your favorite Restaurants,
Brands and Companies from around the world, you can visit:
Track Name: Soft Winds
Artist: Benny Goodman
All the copyrights to the song belong to the respective bands and no copyright infringement is intended
Betty's Cheddar Cheese Spoon Bread
Betty demonstrates how to make Cheddar Cheese Spoon Bread. The addition of Cheddar cheese makes this spoon bread special.
Cheddar Cheese Spoon Bread
1 cup yellow cornmeal
2 cups milk
1 cup water
2 tablespoons melted butter
1 teaspoon salt
3 eggs, well beaten
1 ½ cups finely-shredded sharp Cheddar cheese
cooking oil spray
In a large saucepan, combine cornmeal, milk, water, butter, and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat. Place ¼ of cornmeal mixture into beaten eggs, quickly stirring to raise the temperature of the eggs. Add the remainder of the cornmeal mixture to the egg mixture, stirring constantly. Stir in cheese. Pour batter into an ovenproof dish (12-inches by 7 ½ -inches) that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and serve immediately with butter. So good! --Betty
***NEW***
The Betty's Kitchen Cookbook: 2014 Recipes ~ copyright 2015 ($12.99 + S/H):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
***NEW***
The Betty's Kitchen Cookbook: 2014 Recipes Kindle Edition ~ copyright 2015 ($6.99 + S/H):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Previous cookbooks from Betty's Kitchen that are also available on Amazon:
The Betty's Kitchen Cookbook 2013 Recipes ~ copyright 2014 ($10.99 + S/H):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Betty's Kitchen Cookbook: 2013 Recipes Kindle Edition, copyright 2014 ($5.99 + S/H):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Bettyskitchen Collection: Second Edition ~ copyright 2013 ($19.99 + S/H):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Bettyskitchen Collection: Second Edition Kindle Edition ~ copyright 2013 ($9.99):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I hope you enjoy these cookbooks! --Betty :)
Please visit my Betty's Kitchen page on Facebook (under the name of bettyskitchen) and give it a “LIKE” if you have not already. We will be having some cookbook giveaways and special opportunities to purchase drastically-reduced prices on out-of-print cookbooks from the first, second, and third years of Betty's Kitchen!
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
Betty's Southern Spoon Bread
Betty reveals her highly-researched Southern Spoon Bread recipe. Betty lives in spoon bread country (10 miles from Boone Tavern, home of probably the most famous spoon bread in the world). Betty has refined her recipe over a period of approximately 35 years. It is perfection!
Please subscribe:
Southern Spoon Bread
2 cups fresh milk
3/4 cup yellow cornmeal
1/4 cup self-rising white cornmeal mix
1 teaspoon salt
1/2 teaspoon baking powder
2 well-beaten eggs
1/2 stick butter or margarine, melted
cooking oil spray
In a small bowl, thoroughly mix 3/4 cup yellow cornmeal, 1/4 cup white cornmeal mix, 1 teaspoon salt, and 1/2 teaspoon baking powder. Bring milk to a boil. Reduce heat to low, and quickly add the cornmeal mixture. Stir the cornmeal mixture rapidly into the milk, so that no clumps form. Cook for about 3 minutes, or until it forms a medium-thick mush. Remove the cornmeal mush from the stove, and transfer it to a large mixing bowl. Add 1/2 stick butter or margarine, melted. Stir. Add 2 well-beaten eggs, and stir thoroughly. Now, use an electric mixer to beat the spoon bread mixture for about 5 minutes, until it is quite smooth and has a lot of air incorporated into it. Spray a 1-quart sized casserole dish with oil spray. Pour the spoon bread mixture into the casserole dish and bake in a hot oven (400 degrees) for 20 minutes, or until it puffs up and is delicately brown. Serve immediately with butter. Yum! This dish is steeped in Southern tradition. I wanted all of the Kentucky Derby party givers to have this recipe, in case they want to use it at a Derby party!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
Spoonbread
Chef Linwood Blizzard at Colonial Williamsburg shows Allen how to make spoonbread, a creamy cornmeal pudding that can serve as a savory or sweet dish.
Jalapeno Cheddar Spoonbread! 3-for-1 recipe (Including a great copycat!)
Thank you so much for watching! Please hit the “LIKE” button, and subscribe!
You’re getting a quick and easy 3-for-1 recipe here folks!
The base recipe is basic cornbread/corn muffin mix, a quality clone of the major national brand (for a fraction of the cost!), and it will store for a long time!
The second recipe if for sweet corn spoonbread. Easy, delicious, and nostalgic for those of us who were fortunate enough to enjoy Chi Chi’s!
The third takes the second to new heights! Jalapeno and cheddar, the two great tastes that taste great together!
Join our FB Community:
Cornbread Base:
- 80g All-Purpose Flour
- 80g yellow corn meal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
1. Sift all ingredients together, and store in airtight container until ready to use
2. OR move on to the next recipe
Jalapeno Cheddar Spoonbread:
- 1 large egg
- 1 14.5oz can cream style sweet corn
- 3 tablespoons butter, melted but not screaming hot
- ½ cup sugar
1. Add mix from above recipe into a medium/large mixing bowl
2. Add Egg, cream style corn, butter & sugar
3. Using a whisk, mix very thoroughly.
4. If making Jalapeno Cheddar Spoonbread, move on to next recipe.
5. If making sweet corn spoonbread, pour batter into a well lubricated 8x8 baking dish or brownie pan.
6. Bake at 350 degrees F for 30-40 minutes, until center is set.
7. Allow to cool for 15 minutes and enjoy!
Jalapeno Cheddar Spoonbread:
- The above recipe, picking up from step #3
- 1 jalapeno, diced small
- 2 cups shredded cheddar cheese, divided in half
- 1 jalapeno, sliced
1. Picking up from above step #3, mix in diced jalapeno
2. Fold in one cup shredded cheddar cheese, combining thoroughly.
3. Pour batter into 8x8 baking dish or brownie pan
4. Bake at 350 degrees F for 20 minutes
5. After 20 minutes, remove from oven and top with remaining cheddar cheese and jalapeno slices.
6. Bake for an additional 20 minutes. Top should just begin turning golden brown.
7. Allow to cool for 15 minutes before devouring.
8. Enjoy!
Bone apple yeet!