0:00
- Have y'all ever had an old-timey spoon pudding?
0:07
Well, I am gonna share with y'all the recipe
0:10
in the "Paula Deen Cooking Bible,"
0:13
and it's Southern Spoon Bread.
0:15
And it's so easy to make,
0:18
and you don't splice it like you would regular cornbread.
0:22
You serve it with a spoon.
0:24
So I've got my cornmeal.
0:30
And I've got like one and a...
0:40
- [Teresa] One and a half cups of water.
0:42
- Okay, I don't see it.
0:44
- [Teresa] It's in the directions.
0:46
- We added that. - Okay.
0:48
So it didn't list it as one of the ingredients.
0:50
Wonder why I didn't do that.
0:53
- [Teresa] You just wanted to see if they were reading
0:54
the directions. - I was trying to read
0:57
All right, so I'm gonna let this cook
1:00
until most of the moisture has evaporated.
1:06
And it'll probably take 10 minutes.
1:10
And you talking about good, honey,
1:12
cook you some mustard greens or collard greens,
1:17
you know, I'll put some collard greens.
1:19
A friend of Michael's brought me a mess of his collards
1:26
So I'll cook that along with,
1:29
to have along with this spoon bread
1:32
with some sliced onions.
1:35
- And tomato. - Yes, and some fresh,
1:38
ripe Georgia tomatoes.
1:44
You don't even need a meat with this one, y'all.
1:58
Okay, y'all, all that water is absorbed
2:01
and it didn't take quite 10 minutes.
2:04
So now I'm gonna add the butter.
2:08
Stir it until it melts.
2:17
And we cut it in small pieces,
2:19
you can see, so it'll melt quicker.
2:22
And now, I'm gonna add our milk.
2:42
And I'm gonna kinda slowly add that milk
2:48
rather than dumping it all in there at one time.
2:53
All right, that's no longer hot,
2:57
but just to ensure that my eggs don't wind up
3:05
I'm going to just temper that
3:08
with a little bit of our cornmeal.
3:11
(egg mixture whirring)
3:22
Our yolks from our little chickens.
3:26
Oh, I gotta go put the chickens up.
3:29
Oh, it's like they're orange.
3:34
The yolk is just pure orange.
3:48
That looks like a big old pot of grits, doesn't it?
3:52
(chuckles) Looks like cheese grits.
3:54
Oh, speaking of cheese,
3:56
if you like a cheesy cornbread,
3:59
add some cheddar cheese to this.
4:07
All right, I got out this pan,
4:10
but I decided to go down one size.
4:13
It calls for an eight inch,
4:17
oops, calls for an eight inch pan.
4:21
And I'm gonna spray it real good
4:22
'cause I don't want this sticking on us.
4:30
And when I make spoon bread,
4:33
I don't preheat my pan like I would for normal cornbread
4:37
'cause I like to get that pan so hot,
4:40
it's just on fire when I pour my cornbread in there,
4:44
so it'll give that nice crust.
4:46
But with a spoon bread, we're not gonna do that.
4:56
Got to get our spoon ready, kids.
5:00
Got to get our spoons ready.
5:10
They ain't talking today. (giggles)
5:14
I think that today is your day off from talking. (giggles)
5:18
All right, let's see.
5:20
I think it's 350 or 375.
5:26
So for 50 minutes, but we're gonna see.
5:29
See how juicy, juicy, loosey that mix is?
5:37
That's why we're gonna use a spoon when we go to eat it.
5:40
And I wish that we could magically
5:46
have some turnip greens show up.
5:58
Who wants some of this?
6:01
- Me. - It's so good, Teresa.
6:06
You know, this is kind of like a combination
6:08
of nice thick grits and cornbread.
6:20
I want turnips. (chuckles)
6:24
I want turnip greens.
6:26
Mm. So if you're intimidated about making cornbread,
6:31
you say it doesn't ever taste right, try the spoon bread,
6:35
because it's just hard to mess up.
6:43
So loving best dishes, y'all.
6:46
But before I go, I get some of the sweetest emails
6:51
and messages, letters out there from y'all.
6:54
And I got an email from Shirley Isbell.
7:03
And she said, "My husband and I traveled to see her brother
7:11
and his family in Myrtle Beach, South Carolina
7:13
for the first time ever, we got to meet one another
7:17
and we chose your place
7:19
so everyone could get what they wanted to eat."
7:25
We must have spent dollar signs in your store,
7:29
in your cute store and had a wonderful meal
7:33
and the service was incredible.
7:36
I just want you to know how much we appreciate your concept
7:39
and we hope you consider coming to our little adorable town
7:49
I wish I could be everywhere, girl.
7:51
I wish I could be everywhere, girl,
7:54
but I appreciate your sweet email.
7:59
I'm gonna be at Myrtle Beach very soon, too.
8:08
Hey, y'all, it's Paula Deen.
8:09
Now, if you enjoyed this video, be sure to like it
8:13
and click the subscribe button as well as the notification
8:17
and bell to be alerted when I post a video.
8:21
Love and Best Dishes Y'all.
