How To make Golden Spoon Bread
10 oz Cheddar; Sharp, Grated 1/4 c Butter
2 c Milk 1 ts Sugar
4 ea Egg Yolks; Lg 1/2 ts Salt
1 c Corn Meal; Yellow 4 ea Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. -----
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The MICHELIN Guide Presents: Miss Mamie's Spoonbread Too
The MICHELIN Guide Presents Behind the Bib: Miss Mamie's Spoonbread Too
Classic Spoon Bread Ep. 91
Spoon Bread is a soft and delicious cornmeal pudding. You can serve it as a side dish for dinner, or top it with butter and maple syrup for breakfast or dessert. To see the printable recipe, visit my website (linked below). Thanks for watching!
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NEW MEXICAN SPOON BREAD: Easy Recipe for Moist Cornbread made with Hatch Green Chile and Cheese
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it spoon bread because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
New Mexican Spoon Bread
1 can creamed corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 tsp. baking soda
1/2 cup chopped Hatch green chile
1 1/2 cup shredded cheddar cheese
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
Preheat oven to 350º
Mix all the moist ingredients together in large bowl, in order given. In a separate bowl, mix together dry ingredients. Pour dry ingredients into moist ingredients and mix well to form the batter. Grease baking dish and pour just enough of this batter to form a layer across the bottom of the dish. Place chile on top, forming a layer across the batter. Layer 1 cup of cheese on top of chile, reserving half a cup of cheese for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Let sit for 5-10 minutes before cutting, and serve while still warm.
Thanks so much for checking out this video. I hope you like New Mexican Spoon Bread as much as I do. Be sure to Subscribe, if you haven't already, and leave me a comment. I post one new recipe every week, so let me know what sorts of recipes you'd like to see. You can also follow me on Instagram at and on Facebook at
Tiffany Derry Shares Her “Amazing Recipe” for Spoonbread | Top Chef 365
The Top Chef alum shows exactly how to make one of her “absolute favorites.”
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Sweet Potato Spoon Bread Recipe | The Sweetest Journey
Learn how to make a savory sweet potato spoon bread that can be a side dish for any meal or a simple snack. ????
Ingredients:
2 1/2 Cups Milk or Milk Substitute (600g)
1 1/2 Teaspoons Dried Thyme (1.35g)
1 1/2 Teaspoons Dried Basil (1.05g)
1 Teaspoon Salt (6g)
5 Tablespoons Butter (70g)
1 Cup Cornmeal (132g)
2 Cups Mashed Sweet Potatoes (488g)
4 Egg Yolks
2 Teaspoons Baking Powder (10g)
4 Egg Whites
Directions:
1. In a medium saucepan, heat the milk, thyme, basil, salt, and butter over medium-low heat. Bring to a simmer, then gradually add the cornmeal while whisking constantly. Keep whisking and cook until the mixture thickens and starts to pull away from the bottom and sides of the pan. Remove from heat and let cool 10 minutes.
2. In a large mixing bowl, combine the sweet potatoes, cornmeal mixture, egg yolks, and baking powder. Stir together until well combined. In a separate bowl, beat the egg whites until soft peak forms. Fold egg whites into the mixture.
3. Grease an 8 by 8 in. baking dish with butter. Transfer mixture into dish and smooth over top. Bake in a preheated oven at 350F for 45 to 50 minutes or until golden brown. The edges will be firm, but the center will still be a bit soft. Cool for at least 10 minutes. Can be served warm.
| Makes about 8 servings.
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