Cooking with Dawn I Thanksgiving Spoon Cornbread Casserole
A camp Thanksgiving favorite
Ingredients:
1 1/4 c. Cornbread mix (box or homemade. Homemade recipe below.)
1 stick (1/2 c.) Butter or Margarine, melted
1/2 can Whole Kernel Corn, drained
1/2 can Cream Style Corn
1 c. Sour Cream
2 Eggs
Directions:
Pre-heat oven to 375 degrees.
Spray 9x9 pan with non-stick spray.
Pour butter and corn into mixing bowl. Stir in sour cream.
In a separate bowl, beat eggs, then add to mixture.
Add cornbread mix and stir well.
Pour into your pan and bake for 35-40 mins at 375 degrees.
The casserole should be lightly brown and firm in the middle.
Homemade Cornbread Mix:
1 c. Cornmeal
1 c. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
4 TBSP Sugar
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Cheesy Cornbread Casserole 2 Ways
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Link to recipe:
Ingredients
1 box Jiffy corn bread mix
1 (15 ounce) can whole kernel corn (drained and 1/2 liquid reserved)
1 (14.75 ounce) can cream-style corn
2 eggs
1 cup sour cream
8 ounces Cheddar cheese ( shredded)
Directions
Preheat oven to 400 degrees
Lightly grease a 9x13 inch baking pan.
In a large bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream
Stir until blended
Pour batter into prepared pan and sprinkle with cheese.
Bake in preheated oven for 30 minutes until golden brown.
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#632 ONION SPOON BREAD
Today's delish treat is bread. Easy and delicious!
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Cooking at Riegelmann's: December 11th, 2018 lGreen Chile Spoonbread
It's cold. It's wet. It's time for COMFORT FOOD, yes??? We brought back our favorite chef/musician...John Moak, owner of @Jazzy John's BBQ to give us this recipe for Green Chile Spoonbread. Make up a batch of this and settle in for a warm, comfy evening! Recipe below...
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RECIPE:
Green Chile Spoonbread
Ingredients
• 3 tablespoons butter, plus enough to grease the baking dish
• ½ cup grated Parmesan cheese
• 1 bunch scallions, white and light-green parts, thinly sliced
• 4 ounces chopped canned or roasted fresh green chilies
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• 1 cup yellow cornmeal
• ½ cup shredded sharp Cheddar cheese
• 4 eggs, separated
Preparation
1. Preheat oven to 350 degrees.
2. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
3. In a heavy saucepan over medium heat, heat the milk, cream and salt until almost boiling. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions, green chilies and the Cheddar cheese. Stir until well mixed.
4. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Gently fold into the cornmeal mixture. Pour into buttered 2 quart souffle or casserole and smooth the top. Bake 30 to 40 minutes, or until golden brown on top. Serve immediately.
Mistakes Everyone Makes When Making Cornbread
Cornbread is one of the simplest, most delicious dishes you can make. Made from ground corn and a few other ingredients, cornbread has been around for centuries, and its many variations can be found in cuisines all over the world.
There’s plenty you can do with a basic cornbread recipe, from baking it to frying it, or using it in your favorite holiday side dish. It’s great for any meal of the day, and it can go from sweet to savory depending on your preference. But even if you’ve made it before, you probably haven’t been making it to its full potential. These are the mistakes everyone makes when making cornbread.
#Cornbread #Mistakes #Cooking
The wrong cornmeal color | 0:00
The wrong cornmeal grind | 1:22
Dry and crumbly cornbread | 2:42
Skipping the soaking | 3:51
Not using cast iron | 4:49
Only making sweet cornbread | 6:04
Overlooking other recipes | 7:09
Leaving add-ins on the table | 8:18
Bypassing Thanksgiving’s cornbread tradition | 9:07
Forgetting cornbread’s tasty relatives | 9:59
Ignoring cornbread's long history | 11:01
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