2 C Milk 1 C Cornmeal 1 Tsp Salt 4 Tbsp Butter 4 Eggs
separated 1/2 C Cheddar Cheese :
grated Heat milk in double boiler. When hot, add cornmeal. Stir until thick. Add salt, butter, egg yolks and cheese. Beat egg whites and fold into cornmeal mixture. Bake in two quart casserole at 350
How To make Cheese Spoon Bread's Videos
How to Make Southern Spoon Bread | Southern Spoonbread Recipe
Sweet Corn Spoon Bread
This Sweet Corn Spoon Bread is the perfect easy side dish to round out your Thanksgiving menu! Made with canned corn and Jiffy muffin mix, it's quick, easy, and crazy delicious! Get the full, printable recipe:
Sweet Corn Spoon Bread Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6 to 8 Author: Stacey Little | Southern Bite
Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained 1/2 cup butter, melted (1 stick) 1 cup sour cream 3 eggs 1/2 teaspoon salt
Instructions Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 40 to 50 minutes, or until the spoon bread is golden brown and set.
Notes To double this recipe: double each of the ingredients and bake in a greased 9x13-inch baking dish for 50 to 60 minutes or until golden brown and set.
How To Make Spoon Bread
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Classic Southern-Style Spoon Bread | FUELING A SOUTHERN SOUL
Learn how to make spoon bread from scratch with this homemade recipe! A Southern staple and Kentucky classic, I describe spoon bread as grits meets cornbread in all the right ways. Light and fluffy, this bread dish is the ultimate southern comfort food! Serve hot immediately out of the oven.
Ingredients: 1 Cup Cornmeal 4 Cups Milk 3 Tablespoon Melted Butter 1 ½ Teaspoon Salt 1 ½ Teaspoon Baking Powder 4 Eggs - whisked
Directions: Preheat the oven to 350 degrees. In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes. Once thick, remove from the heat and add the butter, salt, and baking powder. Whisk until mixed. Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together. Pour into a greased 1 ½ quart baking dish. Place in the oven and bake for 45 minutes. Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Cheesy Fallen Spoonbread Soufflés
Chef Tyler walks us through the final steps in making Holly Hill Inn's classic cheesy fallen spoonbread soufflés. The final product is cheesy, fulfilling and irresistible.
Spoon Bread Casserole (From jiffymix com)
Link to Jiffy Corn Pudding (From COOKS.COM) video
Calhouns Menu
JIFFY CORN PUDDING From COOKS.COM
Spoon Bread Casserole From jiffymix com
Yields: 6 – 8 Servings
Ingredients
1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFY” Corn Muffin Mix 1/2 cup margarine or butter, melted 1 can (8-3/4 oz) whole kernel corn, drained 1 can (8-1/4 oz) cream style corn 1 cup sour cream 2 eggs
Directions
Step 1 Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish. Step 2 Pour margarine or butter and corn into dish. Blend in sour cream. Step 3 In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Step 4 Bake 35 – 40 minutes or until center is firm.