SOUTHERN SPOON BREAD RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
• In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
• Rough chop the fruit, but don't puree it.
• Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
• Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
• Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
• Drizzle each serving with whiskey sauce if desired. Doubles great.

Steps:

• You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. If you don't have the cast iron skillet go head and use an iron baking pan.
• Blend cornmeal, flour, baking powered and sugar in a mixing bowl. In another bowl whisk together your milk, eggs and melted butter. Make the cornbread batter by mixing your dry and wet ingredients together thoroughly.
• Next using oven mittens, carefully remove the cast iron skillet from the oven. Using a kitchen basting brush or whatever you have available coat the inside of your skillet with vegetable oil.
• Pour batter into the skillet and return to oven. Bake for about half an hour or until a wooden toothpick inserted in the center comes out clean. The finished product will be golden brown.