Southern Spoonbread - Classic Spoonbread Recipe - Perfect For Kwanzaa - Ellen’s ChristKwan Series ????
Hello, Happy Kwanzaa, and Happy Holidays my Friends!
On the fifth episode of my ChristKwan Series, I am making an Old School Southern Side Dish, Spoonbread. Spoonbread is almost like Cornbread but it has an egg custard base and it is like a Souffle; Light, airy, and full of butter! Everyone will love and enjoy this, perfect side dish to serve for Kwanzaa or anytime of the year! Great with Fried Chicken, Meatloaf, Smothered Pork Chops and more!
3/4 cup self-rising yellow cornmeal mix
1 tablespoon white sugar
1 cup boiling water
3 tablespoons unsalted butter, melted and cooled
1 cup evaporated milk
2 large eggs, lightly beaten
Butter, for serving
Ellen’s Magic: You can jazz it up by adding corn niblets, bacon, green onions, etc.
Preheat oven to 350 Degrees. Grease an 8-inch-square baking dish or 1 1/2-quart casserole with butter or spray with cooking spray and set aside.
In a large bowl, add in the cornmeal and sugar and whisk until well combined. Gradually add and whisk in the boiling water into the cornmeal mixture to prevent lumps. Let the mixture cool for 5 minutes. After 5 minutes, add and whisk in the evaporated milk and butter into the mixture then add in the beaten eggs. Using a whisk or an electric hand mixer, mix everything together until well blended. Pour the cornmeal filling into the prepared baking dish; bake for about 35 minutes or until set and lightly browned. Remove from the oven and serve hot with butter and enjoy!
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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.
Colonial Style Virginia Spoon Bread!! Noreen's Kitchen
Greetings! Here I am going to show you how to make Colonial Style Virginia Spoon Bread inspired by our trip to Colonial Williamsburg and a trip to Christiana Campbell's Tavern!
This is a wonderful dish to make for breakfast or as a side dish with your dinner. Think of it as a cornbread souffle. Full of corn meal, buttermilk, eggs and butter, this is a fabulous treat that you won't want to miss! This will go perfectly as a side dish for your Thanksgiving meal.
If you are tired of the same old, same old, Thanksgiving side dishes, then this year, mix things up and give this colonial style Virginia spoon bread a try. Super simple and super delicious!
I hope you give this a try and put a little American history on your Thanksgiving table and I hope you love it!
Happy Eating!
Get the recipe here:
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Corn & Wild Rice Spoon Bread
Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!
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505 Hatch Valley Flame Roasted Green Chile - 505 Hatch Valley Flame Roasted Green Chile
Full recipe:
Spoonbread Festival
WKYT News at 6:00 PM
Fresh Corn Spoonbread | Southern Living
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.
Get the recipe:
Ingredients;
1 cup self-rising white cornmeal mix; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 4 cups fresh corn kernels (about 8 ears); 2 cups plain yogurt; 1/4 cup butter, melted; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh thyme; 3 large eggs, lightly beaten; Garnish: fresh thyme sprigs
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