I've moved from Atlanta to Scotland and now to Spain. I absolutely hearing your sweet southern accent and watching you cook mouthwatering dishes that I love. Thank you.
Thank you for sharing this recipe. It does sound and look delicious and goes with many different main dishes. I'll add this to the Thanksgiving dinner.
@@Southernbite Thank you so much. I will visit the listed stores. It will give me the chance to get out among people. God bless you and yours as always.TX
Hello. It's been years since I last made this using a recipe that called for only 1 egg, but I think I actually added 2. I've even seen some recipes that doesn't use any eggs. How does the number of eggs change the texture--the more eggs the fluffier or more pudding like?
I've moved from Atlanta to Scotland and now to Spain. I absolutely hearing your sweet southern accent and watching you cook mouthwatering dishes that I love. Thank you.
The extra tips you give are great, especially cracking the egg on the counter and not the bowl.
Your recipes are delicious!
I make this exact recipe sometimes and I love it. It's so good! The recipe I used when I discovered this called it corn casserole.
The bloopers at the end were great, by the way. :)
Thank you!
Love it 😍!!!
Thank you so much for this recipe! I love how smooth and welcoming your videos feel!
Thanks so much! 😊 Hope you enjoy it!
Thats great!
In place of Jiffy use 1 cup self-rising yellow cornmeal MIX and 3 teaspoons of sugar
Thank you for sharing this recipe. It does sound and look delicious and goes with many different main dishes. I'll add this to the Thanksgiving dinner.
Hope it turns out great for you!
As always thank you for all of your recipes. Where did you get your 9x13-inch baking dish? Thanks again.
Of course! I can't say for sure, but lots of my dishes come from places like HomeGoods, Marshalls, and TJMAXX, so I'd guess it came from one of those.
@@Southernbite Thank you so much. I will visit the listed stores. It will give me the chance to get out among people. God bless you and yours as always.TX
Hello. It's been years since I last made this using a recipe that called for only 1 egg, but I think I actually added 2. I've even seen some recipes that doesn't use any eggs. How does the number of eggs change the texture--the more eggs the fluffier or more pudding like?
The eggs gives it a bit more lift and makes it a little fluffier.
That is cornbread casserole
You may want to google spoonbread that is made in williamsburg
Think you will like it it’s almost like a soufflé
Okay to prep ingredients in advance and put it in fridge overnight and toss it in the oven in the morning?
I’ve not done it that way, so I can’t say for sure. Seems like it should work, though. It reheats well, so you could bake and simply reheat.