Kentucky Spoonbread and the Hot Toddy
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.
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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