How To make Plains Special Spoon Bread
1.00 tb Butter
1.00 c Cornmeal,white,stone-ground
1.00 ts Salt
2.00 ts Sugar
2.00 c Water,boiling
1.00 c Milk,at room temperature
3.00 Eggs
3.00 tb Butter,melted
1.00 ts Baking powder
1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep
baking dish and place dish in oven. Set oven temperature to 400'F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water.
Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute
butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes.
4. Serve hot from the baking dish.
How To make Plains Special Spoon Bread's Videos
Cooking Coarse-Spoon Bread
Colonial Spoon Bread is a cornmeal custard type casserole dish that is perfect for weekend breakfasts. Stop looking for new breakfast recipes or new egg recipes and start concentrating on a breakfast recipe that is completely different, that you can create your own variations and breakfast items from. In today's episode of Cooking Coarse, the video cooking lesson diary of Chef Todd Mohr, you'll learn how to make spoon bread with a few simple ingredients. This new breakfast item can be altered to fit your particular likes and desires. It's not a new breakfast recipe, it's a new breakfast idea from the Cooking School at Savor Hospitality, a full service Cary banquet facility and catering hall specializing in weddings and corporate events.
Discover how to cook FREELY, with creativity and confidence, and break free of your cooking rut forever!
My FREE guidebook, The 5 Forks To Freestyle Cooking will help you find the way. Download it immediately at:
Recipe My Favorite Childhood Spoon Bread
Recipe - My Favorite Childhood Spoon Bread
INGREDIENTS:
●4 eggs
●1/3 cup sugar
●3/4 cup butter
●3 1/4 cups milk
●1 teaspoon salt
●2/3 cup cornmeal , plus
●1 tablespoon cornmeal
Spoonbread Recipe
Historical Homemaker Spoonbread Recipe
INCREDIBLY CHEAP Spoonbread - 1945 Crisco Recipe that costs 50 cents!
I've never had spoonbread before and kinda just figured it was cornbread. Turns out its more like if a quiche and a cornbread had a baby, then you'd get spoonbread.
This is a squishy, eggy, custardy cornbread that had a quite surprising texture! Can't say its my favorite - but I am biased in the fact that I don't like the flavor of eggs. If that doesn't bother you, then I would say its a great AND CHEAP recipe!
This whole recipe cost me 50 cents!!
Here's the recipe:
Old Fashioned Spoonbread made with white corn meal and white loaf bread
Old Fashioned Spoonbread
Ingredients:
8 large slices of white bread
2 cup whole milk
1 cup buttermilk
2 teaspoon baking powder
3 large eggs beaten
1 stick of margarine, melted
3/4 WHITE corn meal, not self rising
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon light brown sugar
1 teaspoon white sugar
Pot of boiling water
Directions: ( 6 easy steps )
Step 1 Prep work:
Preheat oven to 350 degrees.
Bring a pot of water ( around 3 cups worth ) to a boil and remove from heat.
Grease two 9 inch glass Pyrex pie pan dishes.
Melt butter in microwave and set aside to cool off.
Step 2 bread mixture:
Remove crust off bread and tear your slices into one inch pieces and place in a medium size bowl. Cover with whole milk. Set aside to get soggy.
Step 3 cornmeal mixture:
In a large bowl sift together cornmeal, baking powder, salt, and pepper. Set aside.
Step 4 egg mixture:
In a medium size bowl beat together your eggs, sugars, buttermilk, and cooled melted butter.
Step 5 assembling:
Pour two cups of boiling water over your corn meal mixture. Stir. Quickly fold in your soggy bread mixture and your egg mixture. Stir thoroughly. Divide the contents between your two greased pie dishes.
Step 6 bake:
Place pie dishes in oven to bake for 40 minutes or until top is brown and contents has a firm jiggle. Remove from oven. Scoop large spoonful onto a plate and serve it while warm with a pat of “butter” on top.
This is comfort food at it’s finest. Superior to cornbread or hushpuppies. Goes great with soups or stews.
#spoonbread #recipe #oldfashioned
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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