Spoon Bread
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This Americana classic first made its way across the South before making its way across the country. Once you give this Spoon Bread a try, we're sure it will make its way around your circle of friends and family, too.
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Southern Spoonbread - Classic Spoonbread Recipe - Perfect For Kwanzaa - Ellen’s ChristKwan Series ????
Hello, Happy Kwanzaa, and Happy Holidays my Friends!
On the fifth episode of my ChristKwan Series, I am making an Old School Southern Side Dish, Spoonbread. Spoonbread is almost like Cornbread but it has an egg custard base and it is like a Souffle; Light, airy, and full of butter! Everyone will love and enjoy this, perfect side dish to serve for Kwanzaa or anytime of the year! Great with Fried Chicken, Meatloaf, Smothered Pork Chops and more!
3/4 cup self-rising yellow cornmeal mix
1 tablespoon white sugar
1 cup boiling water
3 tablespoons unsalted butter, melted and cooled
1 cup evaporated milk
2 large eggs, lightly beaten
Butter, for serving
Ellen’s Magic: You can jazz it up by adding corn niblets, bacon, green onions, etc.
Preheat oven to 350 Degrees. Grease an 8-inch-square baking dish or 1 1/2-quart casserole with butter or spray with cooking spray and set aside.
In a large bowl, add in the cornmeal and sugar and whisk until well combined. Gradually add and whisk in the boiling water into the cornmeal mixture to prevent lumps. Let the mixture cool for 5 minutes. After 5 minutes, add and whisk in the evaporated milk and butter into the mixture then add in the beaten eggs. Using a whisk or an electric hand mixer, mix everything together until well blended. Pour the cornmeal filling into the prepared baking dish; bake for about 35 minutes or until set and lightly browned. Remove from the oven and serve hot with butter and enjoy!
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1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends Cooking
1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends Cooking
Ryzon Virginia Spoon Bread Recipe:
6 eggs, separated
1 level teaspoonful salt
2 level teaspoon sugar
½ cupful (1 gill) boiled grits
2 level teaspoonfuls Ryzon
1 level cupful (6 ounces) white cornmeal
3 cupfuls (1½ pints) sweet milk
1 cupful (½ pint) buttermilk
3 tablespoonfuls (1½ ounces) butter
Beat up yolks of eggs with sugar and salt, add boiled grits, corn meal sifted with Ryzon and milks. Beat up whites of eggs to a stiff froth and fold them into the mixture. Heat the butter in baking dish, pour in the batter, and bake in a moderate oven.
This bread is the consistency of a soufflé and is served with a spoon from the baking dish.
Sufficient for six persons.
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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:
Spoon Bread Southern Style
Spoon bread southern style, a recipe that goes back to 1850, a side dish that is good doing the holidays, heat right from the oven with butter on top.
#spoonbread #spoonbreadsouthernstyle #spoonbreadrecipe
RECIPE:
1 cup cornmeal, white or yellow
1 cup boiling water
2 cups milk
1 teaspoon salt
2 teaspoon baking powder
3 eggs room temp
2 tablespoon melted unsalted butter
Preheat oven 375
Pour boiling water over corneal mix well let cool one minute, add milk, baking powder, beat eggs add to mixture, mix all well together add butter last. Well grease cast iron skillet, bake 35 minutes or until golden brown.
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Betty's Southern Spoon Bread
Betty reveals her highly-researched Southern Spoon Bread recipe. Betty lives in spoon bread country (10 miles from Boone Tavern, home of probably the most famous spoon bread in the world). Betty has refined her recipe over a period of approximately 35 years. It is perfection!
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Southern Spoon Bread
2 cups fresh milk
3/4 cup yellow cornmeal
1/4 cup self-rising white cornmeal mix
1 teaspoon salt
1/2 teaspoon baking powder
2 well-beaten eggs
1/2 stick butter or margarine, melted
cooking oil spray
In a small bowl, thoroughly mix 3/4 cup yellow cornmeal, 1/4 cup white cornmeal mix, 1 teaspoon salt, and 1/2 teaspoon baking powder. Bring milk to a boil. Reduce heat to low, and quickly add the cornmeal mixture. Stir the cornmeal mixture rapidly into the milk, so that no clumps form. Cook for about 3 minutes, or until it forms a medium-thick mush. Remove the cornmeal mush from the stove, and transfer it to a large mixing bowl. Add 1/2 stick butter or margarine, melted. Stir. Add 2 well-beaten eggs, and stir thoroughly. Now, use an electric mixer to beat the spoon bread mixture for about 5 minutes, until it is quite smooth and has a lot of air incorporated into it. Spray a 1-quart sized casserole dish with oil spray. Pour the spoon bread mixture into the casserole dish and bake in a hot oven (400 degrees) for 20 minutes, or until it puffs up and is delicately brown. Serve immediately with butter. Yum! This dish is steeped in Southern tradition. I wanted all of the Kentucky Derby party givers to have this recipe, in case they want to use it at a Derby party!!!
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