100 Year Old Recipe - Spoon Bread - Heirloom Family Recipes from 1927
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Spoon Bread
This bread be different
How To Make Spoon Bread | Cornbread Custard
SUBSCRIBE: Today we are making another southern classic, Homemade Spoon Bread I hope yall enjoy it. This is an amazing side dish that can be prepared with any meal, I prefer to eat it alongside some fried fish jumping straight out the grease. This is one of my go-to sides when I want something sweet and delicious to pair with any dish ????. I will take you step by step to show you how to make this recipe!! If you guys want to see me make any dishes comment feel free to drop me a comment.
I want to thank you all for checking out discovered flavor and I appreciate your support.
Also, be sure to visit the linked blog post for more tips and to snag the printable recipe! Enjoy and until next time Peace family!
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 – Intro
0:12 – Adding Krusteaz And Other Ingredients
2:32 – Prep Pan for Baking
3:04 – Adding Mix To Pan
3:34 – Straight Out the Oven
3:58 – Cutting and Serving
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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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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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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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