3 cups milk 1 cup yellow cornmeal 1 Tablespoon butter or margarine 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon baking powder 3 eggs -- separated In a saucepan, scald the milk; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir in a small amount of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8 inch square baking dish. Bake at 350 for 40-45 minutes or until well puffed. Use a spoon to serve. Yield 6 servings.
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Ingredients 1 box Jiffy corn bread mix 1 (15 ounce) can whole kernel corn (drained and 1/2 liquid reserved) 1 (14.75 ounce) can cream-style corn 2 eggs 1 cup sour cream 8 ounces Cheddar cheese ( shredded)
Directions
Preheat oven to 400 degrees Lightly grease a 9x13 inch baking pan. In a large bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream Stir until blended Pour batter into prepared pan and sprinkle with cheese. Bake in preheated oven for 30 minutes until golden brown.
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Cooking at Riegelmann's: December 11th, 2018 lGreen Chile Spoonbread
It's cold. It's wet. It's time for COMFORT FOOD, yes??? We brought back our favorite chef/musician...John Moak, owner of @Jazzy John's BBQ to give us this recipe for Green Chile Spoonbread. Make up a batch of this and settle in for a warm, comfy evening! Recipe below...
Ingredients • 3 tablespoons butter, plus enough to grease the baking dish • ½ cup grated Parmesan cheese • 1 bunch scallions, white and light-green parts, thinly sliced • 4 ounces chopped canned or roasted fresh green chilies • 2 cups milk • 1 cup heavy cream • ½ teaspoon salt • 1 cup yellow cornmeal • ½ cup shredded sharp Cheddar cheese • 4 eggs, separated
Preparation 1. Preheat oven to 350 degrees. 2. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside. 3. In a heavy saucepan over medium heat, heat the milk, cream and salt until almost boiling. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions, green chilies and the Cheddar cheese. Stir until well mixed. 4. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Gently fold into the cornmeal mixture. Pour into buttered 2 quart souffle or casserole and smooth the top. Bake 30 to 40 minutes, or until golden brown on top. Serve immediately.