Fresh Corn Spoonbread | Southern Living
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.
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Ingredients;
1 cup self-rising white cornmeal mix; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 4 cups fresh corn kernels (about 8 ears); 2 cups plain yogurt; 1/4 cup butter, melted; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh thyme; 3 large eggs, lightly beaten; Garnish: fresh thyme sprigs
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Magnolia Table Spoonbread Recipe | RecipesTested
Spoonbread? What is it? In this video, I'll be testing out Joana Gaines recipe and sharing if it's love at first bite. This recipe can be found in the Magnolia Table cookbook, which I have linked below so you can get your hands one. Trust me, you won't regret it.
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Today's delish treat is bread. Easy and delicious!
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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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CAPIROTADA RECIPE & WHY THIS MEXICAN BREAD PUDDING IS TRADITIONALLY EATEN DURING LENT
In this video I not only share my family's Capirotada Recipe, I explain why this Mexican Bread Pudding is traditionally eaten during lent. It has to do with all the symbolism in the ingredients. First, there's the bread, which represents the body of Christ. Then, there's the cinnamon sticks, which symbolize the wooden cross. The whole cloves resemble the nails that went through Jesus' hands and feet. And finally, the syrup that is made represents the blood that was shed. Read on for the recipe, but keep in mind amounts will vary based on your own personal preferences, and on how much you want to make.
Capirotada (Mexican Bread Pudding)
7 bolillo rolls, sliced and toasted
2 piloncillo cones
1/2 cup brown sugar
4 cups water
3 cinnamon sticks
5 cloves
1/2 to 3/4 cup raisins (soak in water 5 mins. to plump up, then drain water)
3/4 cup peanuts or chopped pecans
2 -3 cups shredded cheese (I used colby)
butter to grease your baking dish
Cut bolillo rolls into 3/4 slices and bake in oven at 350º until lightly toasted on both sides. (You'll need to flip them over halfway through baking time.) Remove from oven and let cool.
Place water, piloncillo, brown sugar, cinnamon sticks and cloves in large saucepan and set on stovetop over medium high heat. Stir until piloncillo cones are dissolved into syrup. Once it boils, lower heat and let simmer approx. 15-20 minutes. Remove from stovetop and let cool.
Grease 9x13 baking dish with butter and place layer of sliced & toasted bread on bottom. Sprinkle raisins, peanuts/chopped pecans, and cheese. Remove cinnamon sticks & cloves from syrup (it's best to run it through a seive) and pour approximately 1 1/2 cups of the syrup over the first layer of bread and toppings in baking dish. Let it set 5 minutes, then repeat the process with a second layer of toasted bread, followed by the raisins, peanuts/pecans, and cheese. Pour remaining syrup on top. Cover with foil and bake at 350º for 45 minutes, removing the foil for the final 5-10 minutes of baking time. Serve warm and enjoy!
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