How To make Bacon Spoon Bread
1/2 bacon bacon
fried, in bits
2 cups sharp cheddar cheese :
shredded
3/4 cup cornmeal yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening :
room temperature
2 cloves garlic crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks
4 egg whites :
stiff beaten
Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and place over medium heat. Bring to a bubbling boil, stirring constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter. pour into the casserole or souffle dish (one 2-quart casserole or souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes. Remove bread from the oven. Serve while hot.
How To make Bacon Spoon Bread's Videos
Virginia Spoon Bread
The ultimate comfort food and here's the recipe:
3/4 cup self-rising corn meal mix (stone ground)
1 cup boiling water
4 tablespoons butter, melted in casserole dish
2 large eggs
1 cup buttermilk
1/2 teaspoon baking powder
1 tablespoon sugar (optional)
Pour into hot buttered casserole dish
Bake at 425 degrees for 20-25 minutes
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The Perfect Holiday Party Dish: Cheddar, Bacon, Apple, and Pecan Spoonbread
Need a new recipe to bring to your holiday party this season? Emeril Lagasse's got just the one for you.
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Bacon and Cheese Bread Pudding [One Pan]
Bacon and Cheese Bread Pudding is the ultimate breakfast leftover meal. Easy and fast to make and so delicious. You can put whatever you have in your bread pudding, it doesn't have to be bacon. Sausage och whatever you have works just fine. Savory bread puddings are amazing and its the perfect dish to make if you have leftover bread. Stale bread works best for bread pudding because they absorb the liquid without being too soggy. I highly recommend you to try this amazingly easy bacon and cheese bread pudding as your next breakfast or brunch dish.
Ingredients for this bacon and egg savory bread pudding:
5 eggs
500 ML milk or half and half (half and half is better)
Salt and pepper to taste
400 grams of stale bread (any type of bread will do)
150 grams of cheese (any type of cheese that melts well)
Bacon (as much as you want) more is better here
Hot to make this bread pudding
Whisk eggs and milk together. Add salt and pepper to taste. Cut the bread in cubes and mix them into the egg/milk mixture. Cut the bacon and fry until medium crispy. Add the bread mixture and fry for about 5 minutes, press bread pudding mixture down with a spatula to make it brown more evenly. Put the pan with the bread pudding in a preheated oven at 200 degrees celsius for about 20 minutes. If you don't have an oven you can cook the bread pudding finished on the stove, just fry it on low for about 10 minutes on each side.
Enjoy!
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Spoon Bread
This bread be different
Spoonbread Festival
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