This easy recipe for cheesy Southern spoonbread is a cross between a cornbread and a custard, and is the perfect comfort food side dish!
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I kind of can’t believe it took me THIS LONG to get a recipe for spoonbread to you, because it is something that the Southern husband orders whenever he sees it on a menu.
It’s as if cornbread and pudding had a cheesy, custardy baby.
Warm, gentle and absolutely perfect as a side dish for pretty much anything, although the Southern husband will vote for barbecue every single time.
Ingredients needed for this southern side dish classic!
Here’s how you make cheesy Southern spoonbread!
(Scroll down for the handy complete printable recipe with nutrition info!)
You start out with the best fine cornmeal you can get your mitts on. In my house this means Anson Mills cornmeal, now and forever.
You are going to simmer up your fantabulous cornmeal in water until it has soaked it all up, and then you are going to whisk in some butter, some milk and some eggs.
Last but definitely not least, stir in some cheddar cheese and then transfer all of this deliciousness to a baking pan (I love my springform pan for this recipe, but you can also use an 8×8 inch baking pan) and bake it up until it is lovely golden brown.
Now grab the nearest spoon (see what I did there?) and spoon yourself out a dish of spoonbread.
It’s going to be soft and cheesy and just a little bit creamy and a whole lot of wonderful.
More tips for making this easy cheesy spoonbread!
Technically no, but the coarser the cornmeal, the more texture this spoonbread is going to have. We love the traditional creamy texture, but if you want to give a coarser ground cornmeal a try, go for it!
You can! Any easily melted cheese (Monterey Jack, mozzarella and so on) will work just fine – just make sure it is shredded or finely chopped.
Pop your question in the comments section below and I promise to get right back to you.
And while this is technically a side dish, the Southern husband and I have been known to have this and only this for supper. Suppertime happiness!
OTHER CORNMEAL RECIPES WE LOVE!
Cheesy Southern Spoonbread
This easy recipe for cheesy Southern spoonbread is a cross between a cornbread and a custard, and is the perfect comfort food side dish!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Side dish
- Method: stovetop, oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup milk
- 2 eggs, beaten to blend
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 and spray an 8 inch baking pan or a springform pan with cooking spray (round or square both work fine!)
- Put the cornmeal in a pot with 1 ½ cups of water and the salt. Simmer over medium high heat for about 10 minutes, or until the cornmeal has soaked up the water.
- Remove the pan from the heat and stir in the butter until it is melted. Now switch to a whisk and whisk in first the milk and then the eggs.
- Stir in the cheese and use a spatula to transfer all this spoon bread batter goodness to your pan. Bake for 45 minutes until it is a lovely golden color. Remove and serve it up with (you guessed it) a spoon!
chambolle says
A good recipe to start, but I’ve embellished it.
Used medium grind stoneground cornmeal to give it some bite. One cup of cornmeal needs a lot more than 1 1/2 cups of water if it’s going to simmer for ten minutes, closer to 3 cups. Start with 2 cups and keep adding as the cornmeal dries out.
I added a teaspoon or so of sugar to the cornmeal and a generous pinch of crushed aleppo pepper. And if you want more ‘loft,’ separate the eggs, beat the whites until they form peaks and fold the whites in just before the batter goes into the pan. Not quite a soufflé, but airier than the basic recipe.
Finally I started this in a very hot oven, around 450F, then lowered to 400F after ten minutes. Otherwise you’re not likely to get a nice golden color for quite a long time and the initial burst of heat helps to set the batter and add loft.
Hi Chambolle, and thank you so much for the detailed info – lots of good ideas here! :)
Theresa Murphy says
Yummy-ness! I agree with the Southern Husband; this would be perfect alongside some BBQ! I may take some creative liberties with the recipe and add some fresh corn kernels to the mix. And maybe just a bit of your beloved bacon, just for fun. :)
As usual, your variations are genius. How could I leave out bacon??? :)
Lawrence A. Ross says
Thanks for sharing this amazing recipe with us!
Lawrence! I’m so glad you liked it – spoonbread is definitely a fave around here! :)