Sweet Corn Spoonbread
RECIPE:
Sweet Corn Spoonbread - This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!
INGREDIENTS:
1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 cup corn kernels, frozen, canned or roasted
1/2 cup sour cream
1/2 cup plain yogurt*
1/4 cup unsalted butter, melted
2 large eggs
2 tablespoons sugar
1/4 teaspoon salt
DIRECTIONS:
1. Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray.
2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
4. Serve warm.
Virginia Spoon Bread
The ultimate comfort food and here's the recipe:
3/4 cup self-rising corn meal mix (stone ground)
1 cup boiling water
4 tablespoons butter, melted in casserole dish
2 large eggs
1 cup buttermilk
1/2 teaspoon baking powder
1 tablespoon sugar (optional)
Pour into hot buttered casserole dish
Bake at 425 degrees for 20-25 minutes
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Old Fashioned / Spoon Bread / Recipe
easy spoon bread recipe
Spoonbread Original Recipe
The original Boone Tavern Spoonbread recipe being read by Berea Mayor Steven Connelly for the 2013 Spoonbread Festival.
CHEESY CORN SPOON BREAD | Old-Fashioned STYLE | Easy DIY Recipe
CHEESY SPOON CORN BREAD CASSEROLE!! Simple to make!! Excellent with grill chicken, steak, pork chops, or whatever else you can think of!! Perfect for large gatherings!! Recipe below...
CHEESY CORN SPOON BREAD
(Serves 15-20)
Preheat oven to 375 degrees F.
Lightly grease a 13 by 9 baking dish. Set aside.
1 medium onion, diced/chopped
1/4 cup salted or unsalted butter, cubed
2 large eggs
1 can (14.3/4 ounce) cream-style corn
1 can (15.1/4 ounce) whole kernel corn, drained
2 cup (16-ounce container) sour cream
1/4 teaspoon salt, optional
1/4 teaspoon freshly cracked black pepper
1 (8-1/2) package/box cornbread/muffin mix
1 can (4 ounce) diced green chilies
2 cups shredded cheddar cheese (reserve 1/2 cup for topping
1. In a large skillet, over medium-high heat, sauté butter and onion until tender, about 4-5 minutes. Remove from heat to slightly cool.
2. In a large mixing bowl add eggs (whisk slightly), sour cream, cream-style corn, drained corn kernels, salt, pepper, and green chilies. Whisk until well blended.
3. Gently stir in cornbread/muffin mix until it just slightly disappears.
4. Stir in 1 and 1/2 cups shredded cheddar cheese.
5. Add in prepared baking dish. Top with remaining cheddar cheese.
6. Bake on the middle rack for 40-45 minutes or until toothpick inserted come out clean.
7. Cool 10-15 minutes before serving.
~~~ENJOY your homemade CHEESY CORN SPOON BREAD~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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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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