How To make Creole Spoon Bread

How To Make Belizean Creole Bread | Small Batches

Many people ask me to teach them how to make 1 loaf or 2 loaves of our Belizean Creole Bread instead of the full recipe of 5 loaves.

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Roti | Mauritian Flatbread | Soft Roti recipe | Roti Marchand

Roti is a round flatbread made with flour and is consumed in many countries worldwide. Its defining characteristic is that it is unleavened.
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Ingredients:

250 g All purpose flour
180 ml boiling hot water
1 TSP Salt
1 TBSP Oil


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Wartime Creole Chocolate Loaf Recipe - Old Cookbook Show

Wartime Creole Chocolate Loaf Recipe - Glen And Friends Old Cookbook Show
This recipe from 1943 shows how cooking during wartime on the homefront... wasn't all doom and gloom. Even with rationing, people were inventive enough to eat tasty desserts.

Creole Fudge Loaf (1 egg)
1¾ cups sifted Swans Down Cake Flour
1¾ teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1 cup sugar * ]egg, well beaten
2 squares Baker's Unsweetened Chocolate, melted ¾ cup milk
I teaspoon vanilla
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add egg and beat well: then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in slow oven (325° F.) 1 hour, or until done. Spread Easy Fluffy Frosting (½ recipe, page 77) on top and sides of cake. When frosting is set, pour Chocolate Coating (page 80) over cake, letting it run down on sides. Keep cake in a cool place until chocolate becomes firm.
* You may substitute corn syrup or honey for halt of sugar.
Use ½ cup of each; decrease milk to ½ cup + 1 tablespoon.

Easy Fluffy Frosting (Using all corn syrup)
2 egg whites
⅛ teaspoon salt
1 cup light corn syrup
1 teaspoon vanilla
• Beat egg whites with salt until stiff enough to hold up in peaks, but not dry. Pour syrup in fine stream over egg whites, beating constantly about 10 to 15 minutes, or until of right consistency to spread. Add vanilla. Makes enough frosting to cover tops and sides of two 8- or 9-inch layers, or tops and sides of two 8x8×2-inch lavers.
Either light or dark corn syrup may be used. The dark corn syrup makes a buff-colored frosting which is attractive for chocolate or other dark cakes.
Note: One-half the above recipe will make enough frosting to cover tops of two 8-inch layers, top and sides of two 9-inch layers, top and sides of 8x8x2-inch, or top of 10×10-inch cake.


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100% authentic 100% homemade CORNBREAD DRESSING WITH GIBLET GRAVY. Ground sage is a classic Creole and Cajun flavor addition to the dressing. The giblet gravy is thickened using a classic Creole-inspired beurre manié. Delicious holiday or any day side dish.

Give this good luvin from the oven recipe for CORNBREAD DRESSING WITH GIBLET GRAVY a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

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1 1/4 cups CORN MEAL
1/2 cup SELF-RISING FLOUR
½ teaspoon TABLE SALT
½ teaspoon BAKING SODA
½ teaspoon BAKING POWDER
1 large EGG
1 ¼ cup WATER
2 tablespoons VEGETABLE OIL

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CHUNKED CORNBREAD
3 ounces FRENCH BREAD CRUMBS
3 -3 1/2 cups CHICKEN STOCK
1 cup SHALLOTS, chopped
½ cup CELERY chopped
1 cup BELL PEPPER, chopped
2 teaspoons CREOLE SEASONING
2-3 BAY LEAVES
3 tablespoon SALTED BUTTER
1-3 teaspoons GROUND SAGE
1 teaspoon ground SMOKED PAPRIKA
1 teaspoon dried PARSLEY FLAKES
1 small EGG, lightly beaten

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GIBLETS
1/4 cup SHALLOTS
1/4 cup BELL PEPPER
1 1/2 cups WATER
1 cup TURKEY (or any fowl) DRIPPINGS & FROND
1 teaspoon CREOLE SEASONING
2 tablespoons SALTED BUTTER
2 tablespoons ALL-PURPOSE FLOUR

Belizean Creole Buns Made Easy

Belizean Creole Bun is a lightly sweet and spicy bread whose main ingredient is coconut milk. Many Belizeans put different spices in this bread, but I opt for only cinnamon for my spice and vanilla for my flavor. I've found that when I keep it simple, the bread is more appealing to many cultures. When I add to many spices like nutmeg etc, they over power the bread.
As a child growing up in Belize, this bread was made for only special occasions because of all the extra ingredient that is uses. There is also a Belizean creole bread which uses less ingredients and is less sweet.

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????The Best Jiffy Creole Cornbread: Recipe Only

????This is the best Creole cornbread that you will ever taste in your life! It's not sweet at all, and it was very moist. Now this is not an how to video, because I was just experimenting. But, in the near future I will upload a how-to video for the viewers. I am highly pleased with how this came out. I hope you try my tasty recipe! Don't forget to like comment and subscribe. subscribe. Thanks ???? Update as of 12/12/20 the how-to video is up and ready to be viewed. Just look for The Best Jiffy Creole Cornbread: How-to

Jiffy Creole Cornbread Recipe

Jiffy 1 box
1/4 cup of Buttermilk
2 medium or 1 large egg
Extra virgin olive oil robust 1 cap = .5 tsp
1/2 tsp creole seasoning
1/2 tsp slap ya mama
1/2 tsp parsley flakes
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/2 tsp of zatarain's liquid crab boil
EVOO Robust 1 cap
1/2 tbsp lemon juice
1/2 tbsp white vinegar
1/2 can creamed corn
1/2 can Rotel diced tomatoes w/ green chilies
White onion chopped
9 La Contena Jalapenos slices chopped
1/2 tsp of La Contena Jalapeno juice
Dutch Farms Taco Cheese 2 handfuls
Dutch Farms Mild cheddar cheese 1 handful
1 cup of steamed rice (optional)
Mix well with big spoon

I did not use rice for this recipe, because my stomach can't handle it. Just do whatever you prefer.

Spray pan or dish with canola oil cooking spray or whatever oil you have or prefer.
I used a pyrex dish to bake it in.
40-45 mins on 375 degrees.

You can use 2 boxes of Jiffy if you want a thicker height. I only used 1 box, because this was my first time making this type of cornbread. So if you decide to use 2 boxes of Jiffy just double up this recipe. Get your taste buds ready and enjoy!

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