How To make Golden Spoon Bread
10 oz Cheddar; Sharp, Grated 1/4 c Butter
2 c Milk 1 ts Sugar
4 ea Egg Yolks; Lg 1/2 ts Salt
1 c Corn Meal; Yellow 4 ea Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. -----
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Sweet Corn Spoonbread
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Ingredients:
1 package JIFFY Corn Muffin Mix
1 can cream style corn
4 ears of corn(or 1 can whole kernel corn, drained)
½ cup (1 stick) butter, melted
1 cup sour cream
3 eggs
½ teaspoon salt
In large mixing bowl, add all ingredients, except for fresh (or canned) corn. After mixing well, lightly fold in corn.
Spray 10 cast iron skillet or 2-quart casserole dish with cooking spray. Pour batter into baking dish.
Place in hot oven and let it bake for 35-40 minutes or until golden brown. Serve warm.
Recipe adapted from Southern Bites
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.
Sweet Corn Spoon Bread
While we typically reach for savory side dishes to complement our dinners, it’s so great to find a dish that’s a little bit sweet and a little bit savory, that goes perfectly with just about every meal: sweet corn spoon bread! While the name might tip you off that it’s a derivative of corn bread, this recipe is so much more than said classic. With corn muffin mix as the base, we added two different types of corn, plus a dash of sugar, and the result is an almost-cake-like bread that you can scoop up and dollop onto your plate (whether or not that’s with reckless abandon is up to you…).
Seriously, this stuff is so ridiculously good...it’s even better than traditional cornbread in our book. At first we weren’t sure if it was the sweet bites of corn kernels scattered throughout, or the fact that taking a bite meant biting into something that was smooth and creamy instead of crumbly, but ultimately, we think it’s a combination of the aforementioned factors, along with that delicious hint of sweetness - it just can’t be beat! Next time you’re looking for a side dish, give this one a shot and see if it doesn’t steal the show and win you over!
Written recipe here:
Recipe Olde Tavern Spoon Bread
Recipe - Olde Tavern Spoon Bread
INGREDIENTS:
-3 cups milk
●1 1/4 cups yellow cornmeal
●3 eggs, beaten
●1 teaspoon salt
●1 3/4 teaspoons baking powder
●2 tablespoons butter, melted
SPOON BREAD (SUPERB!!)
#HowToMakeSpoonBread #HowToMakeCornbreadCasserole #CornPudding #SideDish
Spoon Bread (or Spoonbread) is a popular southern side dish loaded with cream style corn, yellow corn kernels, cheddar cheese, and sour cream... in a delicious crust. Served and eaten with a spoon.
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