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Why This 1927 Spoon Bread Recipe Tastes So Good #spoonbread #southernaccents #collardvalleycooks #vintagerecipes Hey y'all, I'm Tammy, and this is Collard Valley Cooks! In this "cooking videos" episode, I'm going to show you "how to cook" a classic dish using a 1927 recipe. This is one of my favorite "easy recipes" that’s perfect for anyone looking for "easy cooking" ideas. I'll walk you through "how to make" this comforting meal, from scalding the milk to folding in the egg whites. This "recipe video" will guide you step-by-step to create a delicious, golden-brown dish that's an "easy recipe" for any home cook! MASTER COOKBOOK RECIPE # 156 1927 SPOON BREAD Ingredients: iron skillet 10.25” 3 egg yolks 3 egg whites 2 cups whole milk, scalded 1/2 cup cornmeal (plain, not self-rising) 1 tsp salt 1/2 tsp baking powder 2 Tbsp melted fat (salted butter) 2 Tbsp shortening for skillet Instructions: Place a cast iron skillet in the oven and preheat to 375°F. While it heats, separate the eggs, beat the yolks with a fork, and set them aside. In a double boiler or non-stick pan, heat the milk until it is hot but not boiling. Beat egg whites until stiff peaks form. Slowly stir cornmeal into hot milk, cook until mushy. Remove from heat, add salt, baking powder, and butter. Mix in yolks. Fold in the egg whites. Remove the skillet from the oven and melt two Tbsp of shortening around the edges. Then, pour the batter into the skillet. Bake for 30 minutes and serve warm directly from the skillet. Cookbooks on Shopify: https://collard-valley-cooks-store.myshopify.com// Cookbooks on Amazon: https://amzn.to/3Cx4xpE