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
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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Cookin' Cheap- Partial episode- Pull apart bacon bread- Crock Pot Banana Bread- Spoon Bread
This entire episode is probably somewhere in my collection and might even be on YT, but I'm not sure which one it is.
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
Thanks for watching. My website:
Our Favorite Recipes: Spoon Bread
#spoonbread #Spoonbreadrecipe #favoriterecipes
Today I am sharing with you another one of our favorite recipes! Today we are making spoon bread. This is one of my favorite recipes, but it is a bit bland. Served warm, with some butter though, brings me back to my childhood and back to my Native American roots. I love this stuff. I hope you enjoy it too.
Recipe
3/4 cup of cornmeal
2 cups of hot milk
2 tablespoons of butter
1/2 teaspoon of salt
4 egg yolks
4 egg whites
Heat your milk on the stove top, but do not bring to a boil.
While your milk is warming up, go ahead and start beating your egg whites so they stiffen up.
Add cornmeal, and mix well. Cook for about 3 mins.
Turn heat to low or you can remove from heat.
Add salt and butter to cornmeal mix and mix well.
Fold in your stiffened egg whites.
Add in your beaten egg yolks.
Spray a 9x9 pan with non stick spray and add cornmeal mixture. If you want your edges crunchy I would suggest heating a half a stick a butter in the pan while the oven preheats then add mix to the hot pan.
Cook @400 degrees for 30-40 minutes
Once done, serve warm and add some butter (Yes, always more butter) and feel free to add some honey too. Enjoy!!!!
Robert Newton, Spoonbread Wontons
Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.
In this edition of Sound Bites, the Eater video crew heads to Seersucker in Carroll Gardens to film chef Robert Newton making a dish he calls Spoonbread Wontons.
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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.