How To make Mexican Spoon Bread
1.00 lb Can cream-style corn
0.75 c Milk
0.33 c Melted butter, bacon fat, or
-chicken fat 3.00 lg Eggs
1.00 c Coarsely ground cornmeal
0.50 ts Soda
1.00 ts Salt
1.00 c Grated Cheddar, Jack, or
-Mozzarella cheese 1.00 md Onion, minced and sauteed
-(optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. From: A World of Breads by Dolores Casella Shared By: Pat Stockett
How To make Mexican Spoon Bread's Videos
Tiffany Derry Shares Her “Amazing Recipe” for Spoonbread | Top Chef 365
The Top Chef alum shows exactly how to make one of her “absolute favorites.”
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Cozy with up with some Kentucky comforts. Learn how to make Spoonbread and the perfect chill-busting Hot Toddy on this episode of Bourbon and Biscuits.
Kentucky Spoonbread
1 cup cornmeal
1 cup boiling water
1 cup whole milk
1 cup cream
1 tsp salt
2 tsp baking powder
3 eggs
2 T butter
Pour boiling water over cornmeal stirring to saturate.
Add milk through baking powder. Beat eggs and melt butter. Fold eggs in to mixture, adding butter last. Pour into greased skillet. (9 inch cast iron preferred) Bake at 375 for 35 minutes or until gold brown.
Hot Toddy
1.5 ounces Bourbon
½ ounce Lemon Juice
2-3 teaspoons Honey (to taste)
Cinnamon Stick
Lemon Wedge
Add bourbon and lemon juice to a mug and then fill with simmering water. Stir thoroughly to dissolve the honey and garnish with a lemon wedge and a cinnamon stick.