Spoon Bread Two Ways

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Yield: 4 to 6 servings

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Spoon bread is a classic side dish, especially popular in the southern United States. Soft and custard-like with the mild crunch of cornmeal, spoon bread can be served for breakfast, lunch or dinner. One version of spoon bread features roasted red peppers, spicy jalapeños, and plenty of good, sharp cheddar cheese. Try it alongside grilled chicken, or as a hearty breakfast topped with an over easy egg. Our second version features cream cheese and chives, for a more mellow side dish.

Spoon Bread Two Ways

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 to 6 servings
Published: 06/08/2011

Ingredients

Basic spoon bread

  • 1 cup milk
  • 1/3 cup cornmeal
  • 1/2 teaspoon salt

Spicy spoon bread

  • 1/3 cup diced onion
  • 1/3 cup diced roasted red peppers
  • 1/3 cup diced pickled jalapeños
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs, lightly beaten

Milder spoon bread

  • 1/2 cup cream cheese, softened
  • 1/2 cup fresh chives, minced
  • 2 large eggs, lightly beaten
  • 1 tablespoon butter, for topping

Directions

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1) Preheat the oven to 400°F. Butter a 1-quart oven-safe baking dish.

2) In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens to a pudding-like consistency. Let cool for 5 minutes while you choose and prepare the ingredients for either the spicy red pepper or the cream cheese and chive version.

3) To make the spicy version: Stir 1/2 cup of the shredded cheddar cheese, the onion, red peppers, and jalapeños into the basic spoon bread batter.

4) Add the eggs. Stir well and pour/spoon into the buttered baking dish. Top with the remaining 1/2 cup shredded cheddar cheese. Pour into prepared pan.

5) To make the mild version: Stir the softened cream cheese into the basic spoon bread batter.

6) Stir in the chives and eggs. Pour the mixture into the prepared pan, and dot with the tablespoon of butter.

7) To bake: Bake either version for 25 to 30 minutes. The top and sides will be browned and the center will be just set. Spoon bread is much softer than regular corn bread, so avoid over-baking.

Yield: 4 to 6 servings.

Reviews

1
  • star rating 08/10/2011
  • Ni58 from KAF Community
  • I've tried other spoon bread recipes - this is the BEST yet. It was much lighter and was voted a great hit (compared to previous versions) by my husband and 14 students at a retreat I was catering for. As I live in the southwest I used frozen chopped New Mexican green chili and added extra - much better than pickled jalapenos for a nice southwestern kick plus substituted 1/2 of the Cheddar with a grated swiss/gruyere mix from a local store. The batch I made was x4 - multiplied up great and also cooked great at 7000ft! What was left heated great in the microwave the next day for lunch. Will be making this recipe again.
  • star rating 07/29/2011
  • from
  • I have tried this recipe twice now. First time for my husband and I and then for some friends last night. I got RAVE reviews. I used the Cream Cheese and Chive recipe and added some finely chpped Walla Walla sweet onion and some fresh garlic from the garden. It was so good that there wasn't any left over for my midnight stack.
  • star rating 07/28/2011
  • cynthia20932 from KAF Community
  • This is great comfort food! I've always wondered what spoon bread was. Loved it! I made the spicy version using 4 hot little Thai peppers from my garden. I had to substitute ripe olives for the roasted red peppers this time. I was surprised how it rose.
  • star rating 07/28/2011
  • MonkeyRyan from KAF Community
  • I printed the recipe and used it, then sent copy to my neighbor. My only change was lowering the amount of the pickled peppers. Way to hot for my taste, but I loved the tang and will make this again and again.
  • star rating 07/26/2011
  • elizabeth from Southwest
  • This is one of the most delicious spoon bread I have ever eaten. I couldn't get chives so I used green scallions which worked just as nice. So light, so easy to make this wonderful spoon bread,. thank you for the recipe.
  • 07/26/2011
  • georgewwaa from KAF Community
  • Is it just the egg that causes the spoon bread to rise?
    Yes, there are no leaveners like yeast or baking powder. MJR @ KAF
1
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