How To make Bacon Spoon Bread
1/2 bacon bacon
fried, in bits
2 cups sharp cheddar cheese :
shredded
3/4 cup cornmeal yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening :
room temperature
2 cloves garlic crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks
4 egg whites :
stiff beaten
Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and place over medium heat. Bring to a bubbling boil, stirring constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter. pour into the casserole or souffle dish (one 2-quart casserole or souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes. Remove bread from the oven. Serve while hot.
How To make Bacon Spoon Bread's Videos
Colonial Style Virginia Spoon Bread!! Noreen's Kitchen
Greetings! Here I am going to show you how to make Colonial Style Virginia Spoon Bread inspired by our trip to Colonial Williamsburg and a trip to Christiana Campbell's Tavern!
This is a wonderful dish to make for breakfast or as a side dish with your dinner. Think of it as a cornbread souffle. Full of corn meal, buttermilk, eggs and butter, this is a fabulous treat that you won't want to miss! This will go perfectly as a side dish for your Thanksgiving meal.
If you are tired of the same old, same old, Thanksgiving side dishes, then this year, mix things up and give this colonial style Virginia spoon bread a try. Super simple and super delicious!
I hope you give this a try and put a little American history on your Thanksgiving table and I hope you love it!
Happy Eating!
Get the recipe here:
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Bacon and Cheese Bread Pudding [One Pan]
Bacon and Cheese Bread Pudding is the ultimate breakfast leftover meal. Easy and fast to make and so delicious. You can put whatever you have in your bread pudding, it doesn't have to be bacon. Sausage och whatever you have works just fine. Savory bread puddings are amazing and its the perfect dish to make if you have leftover bread. Stale bread works best for bread pudding because they absorb the liquid without being too soggy. I highly recommend you to try this amazingly easy bacon and cheese bread pudding as your next breakfast or brunch dish.
Ingredients for this bacon and egg savory bread pudding:
5 eggs
500 ML milk or half and half (half and half is better)
Salt and pepper to taste
400 grams of stale bread (any type of bread will do)
150 grams of cheese (any type of cheese that melts well)
Bacon (as much as you want) more is better here
Hot to make this bread pudding
Whisk eggs and milk together. Add salt and pepper to taste. Cut the bread in cubes and mix them into the egg/milk mixture. Cut the bacon and fry until medium crispy. Add the bread mixture and fry for about 5 minutes, press bread pudding mixture down with a spatula to make it brown more evenly. Put the pan with the bread pudding in a preheated oven at 200 degrees celsius for about 20 minutes. If you don't have an oven you can cook the bread pudding finished on the stove, just fry it on low for about 10 minutes on each side.
Enjoy!
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Sweet Corn Spoonbread
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Ingredients:
1 package JIFFY Corn Muffin Mix
1 can cream style corn
4 ears of corn(or 1 can whole kernel corn, drained)
½ cup (1 stick) butter, melted
1 cup sour cream
3 eggs
½ teaspoon salt
In large mixing bowl, add all ingredients, except for fresh (or canned) corn. After mixing well, lightly fold in corn.
Spray 10 cast iron skillet or 2-quart casserole dish with cooking spray. Pour batter into baking dish.
Place in hot oven and let it bake for 35-40 minutes or until golden brown. Serve warm.
Recipe adapted from Southern Bites
Cookin' Cheap- Partial episode- Pull apart bacon bread- Crock Pot Banana Bread- Spoon Bread
This entire episode is probably somewhere in my collection and might even be on YT, but I'm not sure which one it is.
Corn Spoon Bread (Thanksgiving Recipe)
With influences of cornbread, this corn spoon bread is a delicious side dish option for Thanksgiving! Butter crackers across the top add a nice crunch while the addition of jalapeño adds a hint of spice.
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INGREDIENTS
- 2/3 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tbsp baking powder
- 2 large eggs
- 2 cups canned sweet corn
- 2 cups cream-style corn
- 1 cup Greek yogurt
- 1/2 cup diced jalapeño
- 10 tbsp melted butter, separated
- 3 oz butter crackers, crushed
INSTRUCTIONS
Preheat oven to 350°F. Butter a 12-inch cast-iron skillet (or a 9×13 casserole dish) and set it aside.
In a large bowl, combine the flour, cornmeal, salt, smoked paprika, and baking powder. Whisk to combine. Add the eggs and whisk to break them up. Add both kinds of corn, Greek yogurt, and 8 tablespoons of the melted butter. Whisk until smooth and fold in the jalapeño. Pour into the prepared skillet.
Crush the crackers and drizzle with the remaining 2 tablespoons of butter. Mix to coat, then sprinkle on top of the spoon bread. Bake in the preheated oven until the center is puffed and slightly bounces back when pressed, 45-60 minutes. Remove from the oven and serve.
#Thanksgiving #sidedish #recipe
SPOON BREAD WITH ROSEMARY AND BACON
#shorts
Today, I’ve jazzed up my gluten free spoon bread recipe with rosemary and bacon. It's a delicious cross between bread pudding and a soufflé for a side dish for breakfast, lunch, or dinner. Get the full printable recipe with step by step images at
This easy recipe cooks in your oven in just 30 minutes. I love butter melted over my spoon bread with a dollop of apple butter.
You could also go with chopped chives and gravy if you’re serving beside a roast. Have fun. It’s up to you.
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