Jo777
Aug 2017
- Joined
- Jan 5, 2014
- Messages
- 485
I fell in love with the spoonbread at Berea College's Boone Tavern.. we were there for one of the convocations.. good time, dry town.. but still. 
This is not like theirs.. but it's damn tasty and cheesy, and freezes well.. I have been noshing on this off and on.. I will take a slice, still frozen and split it, brown it in my cast iron, pile on some ham and top with a sunny side egg.. also makes a good rich sammy. You obvs can season with whatever spices/cheese suits your fancy, and the fact that it freezes and slices well when frozen.. makes me think about baking this next in a reg loaf pan and slicing thinner. Making the next loaf with a mild melty cheese and some baking spices for a french toast base.
http://alldayidreamaboutfood.com/2012/11/low-carb-cheesy-skillet-bread.html
This is not like theirs.. but it's damn tasty and cheesy, and freezes well.. I have been noshing on this off and on.. I will take a slice, still frozen and split it, brown it in my cast iron, pile on some ham and top with a sunny side egg.. also makes a good rich sammy. You obvs can season with whatever spices/cheese suits your fancy, and the fact that it freezes and slices well when frozen.. makes me think about baking this next in a reg loaf pan and slicing thinner. Making the next loaf with a mild melty cheese and some baking spices for a french toast base.
http://alldayidreamaboutfood.com/2012/11/low-carb-cheesy-skillet-bread.html