Betty's Cheddar Cheese Spoon Bread
Betty demonstrates how to make Cheddar Cheese Spoon Bread. The addition of Cheddar cheese makes this spoon bread special.
Cheddar Cheese Spoon Bread
1 cup yellow cornmeal
2 cups milk
1 cup water
2 tablespoons melted butter
1 teaspoon salt
3 eggs, well beaten
1 ½ cups finely-shredded sharp Cheddar cheese
cooking oil spray
In a large saucepan, combine cornmeal, milk, water, butter, and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat. Place ¼ of cornmeal mixture into beaten eggs, quickly stirring to raise the temperature of the eggs. Add the remainder of the cornmeal mixture to the egg mixture, stirring constantly. Stir in cheese. Pour batter into an ovenproof dish (12-inches by 7 ½ -inches) that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and serve immediately with butter. So good! --Betty
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The Betty's Kitchen Cookbook: 2014 Recipes ~ copyright 2015 ($12.99 + S/H):
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The Betty's Kitchen Cookbook: 2014 Recipes Kindle Edition ~ copyright 2015 ($6.99 + S/H):
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Previous cookbooks from Betty's Kitchen that are also available on Amazon:
The Betty's Kitchen Cookbook 2013 Recipes ~ copyright 2014 ($10.99 + S/H):
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The Betty's Kitchen Cookbook: 2013 Recipes Kindle Edition, copyright 2014 ($5.99 + S/H):
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The Bettyskitchen Collection: Second Edition ~ copyright 2013 ($19.99 + S/H):
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The Bettyskitchen Collection: Second Edition Kindle Edition ~ copyright 2013 ($9.99):
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I hope you enjoy these cookbooks! --Betty :)
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Amazing Cornbread Recipe
If you like traditional cornbread with a kiss of sweetness, this cornbread recipe is for you! Fluffy, with a moist and tender crumb, along with delightfully crisp edges, this easy cornbread recipe will have you ditching the boxed stuff for good. It is so easy to make from scratch, you’ll wonder why you ever bothered with the boxed mixes! And, as a bonus, it is ready in about 30 minutes.
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Spoonbread
Chef Linwood Blizzard at Colonial Williamsburg shows Allen how to make spoonbread, a creamy cornmeal pudding that can serve as a savory or sweet dish.
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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Jalapeno Corn Spoon Bread
CORN SPOON BREAD creamy corn bread you eat with a spoon!
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Pre-heat oven to 350
Ingredients:
1 can cream style corn (15.5 oz) (or make your own)
1 can whole kernel corn (15.5 oz)
1 C cheddar cheese, shredded
2 eggs, beaten
6 T bacon grease (or any grease, or butter) melted
1/2 C cornmeal
1/2 - 3/4 C sugar (to taste, I like it sweet)
1/2 t pepper
1 t garlic salt
1/2 C onion, chopped fine
2-3 jalapeños, chopped(optional
Mix all ingredients in a medium size mixing bowl.
Pour into a greased 8 in skillet or 8X8 casserole dish.
Bake 30-35 minutes until just set (do not over cook).
Get yourself some and eat it with a spoon. So good. Hot or cold in my book!