The disappointment when he realizes he should use a spoon

“To think, I have a college degree…” That. That’s the exact feeling of everyone who realizes they’re being stupider than they should be.

“I’m baking soup”😂😂😂😂😂

My parents attended Berea College in Berea, Kentucky in the 1940s. The campus run hotel, Boone Tavern, serves spoon bread as a house specialty. My mother made spoon bread frequently when I was growing up. It’s especially wonderful with many brunch entrées. If I may, your recipe and technique could use a few tweaks from my mother’s recipe that would improve the end product. Your egg whites didn’t combine properly with the corn mixture because the corn mixture was too soupy. You’re baking a cornbread soufflé. You want to follow the classic technique of soufflé making. To that end… 1. Change 4 cups of liquid to all milk (no water). 2. While heating milk on the stove top, gradually add the cornmeal in small amounts and whisk after each addition to incorporate the corn meal and prevent lumps from forming. 3. Bring mixture to a soft boil. Cook until it thickens to texture of a porridge (a spoon drawn across the bottom of pan will leave a clean trail). 4. Remove mixture from heat. Transfer to a large mixing bowl. Allow it to cool while you separate eggs. 5. Beat egg whites to stiff peaks. Set aside. 6. Stir butter and egg yolks into corn mixture until completely combined. At this point, mixture will be thicker than yours was. You’ll be better able to incorporate beaten egg whites in two steps. 7. Lighten corn mixture by stirring in a quarter of beaten egg whites. 8. GENTLY fold in remainder of egg whites to create soufflé mixture (“Just fold them in.”) Bake as directed. When you remove this from the oven it will be puffed and soufflé-like, but will quickly fall to form a soft, light cornbread. It is heavenly with butter.

"On one hand its vegetable dust, and on the other hand I have fingers." This line is pure gold.

*“It’s very wet **_pause_** and loose”* DYLAN 😂

I don't know if you'll actually ever see this, but on days when I am low on spoons, or am too anxious to sleep, I will put on a playlist of your videos and just listen. You have become like... A comfort food. Thank you. Thank you so much.

This man’s content is like a kids show with adult dialogue 😂😂

It's actually called spoon bread because when you make it, you're meant to eat it whilst spooning with your lover. Anyway, if you'd like to spoon with Dylan, yell his name out... ..... dyyyllAAAAAAAAAAnnnn!

“On the other hand I have.. fingers.” That look me a second. 😂

Omg! "Wet and loose!" and then that sideways glance! 😂 On a side note, I'd like to thank you for the terms "floof powder" and "cimanin". As a commercial baker, I love the way my coworkers look at me when I say things like "floof powder" and "cimanin".

“on the other hand, I have fingers“ That is such a good line. How have I not heard that before?

"Texture? No" had me dying!!! 😂😂

"And on the other hand I have...fingers..." Love it XD

My mom was born in 1917, and we used to have spoon bread quite often. I don’t remember adding egg whites, but we might have. Spoon bread had a very smooth texture, and we added butter to our servings of spoon bread. Yum!!

In Kentucky we have an entire festival dedicated to spoon bread :)

every time Dylan uploads is the highlight of my day

How does Dylan come across both as an immortal and also as though it's his first day on Earth?

Love southern spoon bread! Extremely good when you put real butter on it. Southern comfort food at its best! There used to be a restaurant in the Seven Corners Mall in VA. They served spoon bread on their buffet, YUM. A lovely memory❤

“To think I have a college degree” I felt that one

The “on the other hand I have fingers” joke went over my head for a good 10 seconds before I realized lol

The vibe on his book cover is a younger Bill Nye, and I’m not mad about it

This was made most popular during the American Civil war. It can be made in a Dutch oven , over and open flame. Everyone had a spoon 🥄 and dug on when there was no time. As I understand, both sides utilized this recipe. ❤ love your videos !!!!!

I pre-ordered Baking Yesteryear off Amazon the very hour I saw you talking about it. It came in July right on time, but I've been so busy I haven't had a chance to dive into it. Until this morning! I curled up with this gem of a book and was so surprised. It is a delightful read, much like your longer, more serious videos. I love history, and you don't disappoint. I was so happy to recognize several of these recipes because my grandmother was an excellent baker. I was born in 1955, and my grandmother pulled many of these from her younger years. Thank you for the many hours of pleasant memories and fun recipes to try! You have a gift; thank you for sharing. 😊

In college my bestie and I would make a spoonbread that had spinach and an entire bag of shredded cheese. To this day it's still one of my favorite comfort foods

"You'll get conflicting evidance." >XD

“Im baking soup” took me out 😂🤣😂🤣💀

This is a dish I grew up with. Quite tasty, and the texture should be very much like a soufflé.

The spoon bread recipe i grew up with was called spoon bread because you used 2 spoons to "spoon" it into muffin tins to bake. 3 spoon of dough. It gave it a petal shape when it baked that was perfect for pulling apart for butter. They were magnificent. And still are.

“But don’t ask a man, he’ll get conflicted.” Yup, that’s true. As a man, I can confirm you should never ask us that question.

I've read references to spoon bread all my life. It was a staple in the deep south, especially during the Depression. Back when cornmeal was ground on the farm, or bought by the barrel at the general store. It was something to put in your stomach when meat was scarce.

"Oh my cookbook" Had almost the same energy as "Aw my PKCELL"

"On the other hand I have fingers" laughed more than i should've at that one 😆

“This is very wet, wet and loose.” Brow got me dying 😩

My mom learned to make this when she went to Berea College during the Depression. She served it to her kids in Oregon and we loved it. I always thought it was missing a little something...maybe the dash of sweetness mentioned bt others.

"Don't ask a man because you will get conflicting evidence"... babe...babe...BABE! Nailed it 😂😂😂

My wife got me your cookbook as an early birthday present and I am OBSESSED. My diet is flying out the window and I couldn’t be happier!

This video feels like a 3 am thought made into a audiovisual masterpiece

😭 The realization that you should have put Dylan's cookbook on your Christmas wish list

Our mom made spoon bread frequently when we were children! Must have made a double batch as she always cooked it in that huge Cornflower patterned Corning Ware baking dish! Gotta feed 8 people and never any leftovers either! Sometimes she’d add a can of creamed corn to it. She tried to make it at a Fire Station where my brother was stationed at Thanksgiving one time (from memory) it didn’t rise and was just raw. Thrown out for the wild animals. I believe there’s a recipe in The Joy of Cooking! Thanks Dylan. You kill me with your risqué sense of humor!

"to think I have a degree" Dylan, your degree is in music, what did you expect? Also you looked cute today.

The realization when he realized why its spoon bread had me rolling

The way answered with that “NO” has got me laughing so hard my throat hurts 😂🤣😂

“On one hand it’s vegetable dust, one the other…are fingers.” Cracked me up😂

I'm from the South. We love Spoonbread. It's supposed to have a soufflé like texture because of the whipped egg whites. It's 😋.

I received your book as a gift for my 50th birthday! What a gem! My mother puts whole corn in her spoon bread... and sugar... which is how you know she is from Kansas, and not the south

My dad still makes spoonbread to this day. Every Christmas and often when we go camping and bring the Dutch ovens

"texture is no" I love that quote

Ever since he published it we keep getting jump scared by his cookbook.

I love your timing and comic sensibility.

This guy is wild and I'm here for it.

This is a recipe where the directions are odd/sparse due to the cook assuming you that you would know what to do, something common in old cookbooks. Use water OR milk (not both). It should be heated, then add cornmeal and bring just to a boil while stirring. Remove from heat. Separate eggs, beat yolks well. Beat whites until stiff. Stir in the rest of the ingredients (except egg whites) to cornmeal mixture. If very stiff, add a bit of milk/water to thin just a bit. Fold in egg whites gradually, in fourths, then pour batter into a warm, buttered cast iron skillet or heavy cassarole dish. Bake as Dylan suggests. And yes, use a spoon to serve. Heavenly with maple syrup or honey.

The Hotel Roanoke in Virginia is famous for its spoon bread. I went there with my grandmother for her birthday with a few other family members. I was about 14 years old at the time. I had heard about the spoon bread and expressed disappointment to my cousin that there was none left at the buffet. Shortly afterward, the staff came to our table to inform me that they had made a new batch of spoon bread, which was quite nice of them to do for some random middle schooler. I enjoyed it! Like a cornbread custard.

I love how he just says " oH mY cOoKbOoK" like it's not an ad for his cookbook

I love how you speak it's so fast,funny and articulate

On the other hand I have...fingers. LOL He is just too precious!

I think this video helps cement something you said: that texture plays a bigger role in taste perception than people would believe.

Love the look he gets on his face when he realizes how sus whatever he just said sounded. Gets me every time

Love this guy. Funny, smart n a fellow musician.

You know you’re a fan when you already know the meaning behind his “moo juice, eggie, and foof powder” sayings. I hope his book is just as animated because I’m here for it!

His face after "wet and loose" 🤣

So so many great one liners in this clip. Pure gold Dylan! ❤😂

"The taste quite good. Texture... *No.* " Is perhaps my new favorite quote of his now.

I like how it’s spoon BREAD and he turns it into a pie

"To think.. I have a degree" 😂😂😂

Spoon bread like most southern breads is a vehicle for butter. It is also the light of my life lmao

"spoon bread" sounds more like something you'd hear in a bedroom rather than a kitchen, but here we are.

I want more of your long form videos. The shorts are great, but I appreciate the verbosity of the long form.

Oh goodness. The confused look at the end matches my feelings on this whole recipe.

My mother makes this stuff with sweet potato. It's got a very mousse-like texture and tastes like pumpkin pie but without the burnt pie crusts.

I'm from KY. We ate "corn cakes". The batter was made with white cornmeal, a whole egg, baking soda and baking powder, salt, and buttermilk. A cast iron skillet was heated up with bacon grease about 1/2" deep. Larrge spoons of the batter was poured into the the skillet and fried until brown and then flipped over and browned. I loved the corn cakes buttered. I made them on camping trips too. At home we ate them with eggs and bacon or sausage. When camping, we had fried trout and bacon. The trout was coated in cornmeal.

This is where you just make Cornbread 😂

My dad called failed batches of Fudge..."Spoon Fudge". Now I know where he got the concept.

"texture!.. Mm.... No" 🤣🤣🤣 idk why THAT killed me!

Watching pre war Captain America cook is always makes my day a little bit better

Wet and loose. As a parent, that brings back unpleasant memories.

I love spoon bread. It's like an extra moist and delicious cornbread.

The genuine-sounding "do people eat this?"

My summary on spoon bread: nice flavor, unfortunate texture, which is neither a rich polenta nor a bread. Thanks for validating that. 😂

We actually have a spoon bread festival in a town close by to me. Small college town here in Kentucky called Beria in Madison County. Spoon bread is a Southern dish in the US.

Modern recipes add creamed corn and sweetener. Definitely a favorite!

Spoon bread is an old recipe from places like Williamsburg. When made correctly it’s very much like a soufflé. Served hot with butter and soup beans…food for the gods.

your outfits are becoming my third favorite part of your videos

Just found out my county's library system is getting two copies of your book! Already put it on hold.

As I'm sure the Tick would say in this situation, "SPOOOOOOOOOOOOOOOON!"

I love these old recipes!

Butcher wants to keep supes *in line*. Shetty wants to eradicate them. Very different.

Spoonbread is one of the best Southern dishes. It is good with anything, but my personal favorite is as a side with Maryland-style steamed, spiced shrimp (shrimp steamed with Old Bay seasoning!)

His reaction is basically ‘well, it’s edible 🤷‍♀️’

i love dylan's lil boi noises every time he cooks

I love how you say "moo juice" 😂🐄🥛

It’s probably closer to a hybrid of Cornbread and Amish Corn Pudding (which I’d be interested to see your reaction on. It’s quite tasty)

This was quite the journey. As a viewer it was well worth it for the reveal of what SPOON bread means.

"It could be a spoon made of bread, or bread made of spoons" It could also be a command for when youre lonely

"Wet and Loose" sounds like a new experience for him.

I'd love to see this recipe get a second pass for "It was weird, but close, let's fix it."

This is Childhood Nostalgia and I crave it often - too bad it's not dairy free TT^TT Our family version made it as more of a pudding in a casserole dish, not a pie.

The look at "wet and loose" feels like you know it can be turned into a joke, but not how, and I find that hilarious.

I'm injured, your jokes are too funny, never imagined laughing would hurt this much

I love watching you videos. Your commentary is fantastic, and you are too cute and you make me smile.