What is a spoonful of bread?

In the American South, a spoon of bread is an important part of cultural and culinary traditions. It is said that bread is a slight incorrect name, because the real teaspoon bread is extremely soft and is usually served in the same container in which it was baked. The texture reminds some consumers pudding or casserole and a spoon of bread must be consumed by a spoon or fork. The basic ingredient of a spoon of bread is corn flour, a classic element in southern kitchen and some chefs add ingredients such as cheese or vegetables. Bake the mixture before placing in the oven before placing in the oven and pulling it out when the knife is inserted into it. A spoon of bread is usually served as hot as a side dish and can be accompanied by sauce or other sauces. Stronger versions of a tablespoon of bread can be served in loose wedges or slices, while Runnier Incarnation spoonful bread are usually offered directly from the baking plate with a large spoon. Some purists believe that it should be produced and served with a spoon of bread, allowing guests to choose your own PRoma. Others will find the addition of additional ingredients, including exotic, such as chilli and fruit, perfectly acceptable. After mastering the basic recipe, chefs can experiment with other ingredients and spices.

There are a number of recipes for a spoonful of bread, but the most basic begins with cooking two cups of water, one cup of milk, one cup of corn flour made of stone ground, two tablespoons of butter and one teaspoon of salt on low fire until the mixture evenly. Furthermore, there are three eggs into the mixture, which is poured into an oiled bowl on the safety of the oven. A spoon of bread is baked 350 degrees Fahrenheit (177 degrees Celsius) for approximately 35 minutes and served warm with liberal pile of butter.

other ingredients can be mixed together with eggs. Things like cheese can be grated directly into the dough, but first vegetables should be cooked. For a stronger southern taste, vegetables can be roasted baconou or can be steamed for a version with a lower fat. The resulting bread of a spoon can be served directly from the bowl to which it was baked or roasted in a cake bowl and served in wedges like Quiche.