This easy recipe for cheesy Southern spoonbread is a cross between a cornbread and a custard, and is the perfect comfort food side dish!
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.
Here’s how you make cheesy Southern spoonbread!
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 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.
And while this is technically a side dish, the Southern husband and I have been known to have this and only this for supper. Happiness!
Want to round out your meal? This recipe pairs well with...
Cheesy Southern Spoonbread
Prep Time: 5 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Side dish
- Method: stovetop, oven
- Cuisine: American
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Pin RecipeDescription
This easy recipe for cheesy Southern spoonbread is a cross between a cornbread and a custard, and is the perfect comfort food side dish!
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 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!
Thanks for sharing this amazing recipe with us!
Lawrence! I’m so glad you liked it – spoonbread is definitely a fave around here! :)
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??? :)