Cheesy Spoon Bread

This Cheesy Spoon Bread is a cross between a souffle and cornbread. It’s an easy dinner side dish that is packed with cheesy flavor!

This Cheesy Spoon Bread post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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Normally when there is a fresh loaf of bread in the kitchen, I’ll reach for a sharp bread knife. Not this time! This Cheesy Spoon Bread gets served with a spoon. Yes, that’s right. A spoon. If you’ve never made a batch of spoon bread, then definitely put this on the list. It’s an easy and delicious side dish for busy weeknights!

Growing up, spoon bread was a staple in our house. It’s an easy recipe that still has lots of flavor. That’s a win-win in my book!

What is Spoon Bread?

Spoon bread is a classic Southern recipe. While the ingredients are very similar to cornbread, the texture is entirely different. Spoon bread has a very fluffy texture (almost like a souffle), and it’s much softer than cornbread. While cornbread gets cut into squares for serving, spoon bread is served directly from the baking dish with a spoon. In fact, this bread is soft enough to be served and eaten with a spoon.

This very simple recipe is a good one to keep on hand when you need an easy dinner side dish. As opposed to more traditional bread recipes which call for yeast and rising times, spoon bread gets it’s volume from eggs. The egg whites are whipped into stiff peaks and then folded into the bread. This leads to a soft and airy bread that is quite simply delicious!

Cheesy Spoon Bread

For this Cheesy Spoon Bread recipe, I took my mom’s spoon bread recipe and added shredded cheddar cheese and chopped green onions. Holy cow! Spoon bread has always been a comfort food for me, but now it’s even better than I remember. Cheese makes everything better, right? Next time I want to add some crumbled bacon into the batter, too.

For the cheese, I reached for my favorite sharp cheddar cheese – Cabot’s Seriously Sharp Cheddar. This cheese has intense flavor in a good way, and I often nibble on a slice or two as an afternoon snack. For this Cheesy Spoon Bread, I added 1½ cups of shredded cheese directly into the batter. Spoon bread is already soft and light by nature, but this version featured melted cheese throughout – so good!

We are a Cabot family here in our house. Not only do we love their various cheeses, but we love what the company stands for, too. Cabot is a co-op which means it’s owned by the farmers themselves. If you drive across upstate New York and New England, you’re certain to see Cabot farms scattering the landscape. Back when we lived in New York, one of the nearby Cabot farms had a red and black checkered barn. Every time I drove by that barn, I craved cheese!

I used Cabot’s Seriously Sharp Cheddar cheese for this Cheesy Spoon Bread recipe. You could certainly mix up the cheeses for a different flavor though. Monterey Jack would produce a milder flavor. Pepper Jack or Habanero Cheddar would give this spoon bread a spicy kick. Feel free to play around and decide which cheese is your favorite! I personally like the classic flavor of sharp cheddar in this bread.

Ingredients

The ingredients for spoon bread are simple pantry staples:

• Milk and ½-and-½. Any type of milk can be used. I like to substitute a bit of the milk for ½-and-½, but you can use all milk.
• Cornmeal. The cornmeal gets simmered in the warm milk.
• Butter. Adds flavor and moisture to the spoon bread once it’s baked.
• Eggs. The egg yolks add richness and flavor while the egg whites get beaten to provide volume and stability.
• Cheese. I like the flavor of sharp cheddar cheese, but experiment with different types to see what you prefer!

How to Store Leftovers

Leftover spoon bread should be stored in an airtight container in the refrigerator for up to 4-5 days. Spoon bread also freezes well, and it can be stored in a freezer bag for up to 3 months. It can be reheated in the microwave or oven, and I personally enjoy eating spoon bread at room temperature, too.

If you’re looking for a fantastic side dish recipe, then I recommend putting this Cheesy Spoon Bread on the menu. Happy Baking!

Did you bake this Cheesy Spoonbread recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Cheesy Spoon Bread

This Cheesy Spoon Bread is a cross between a souffle and cornbread. It's an easy dinner side dish that is packed with cheesy flavor!

5 from 4 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 servings

Calories: 284kcal

Cook ModePrevent your screen from going dark

Ingredients

• 3½ cups whole milk
• ½ cup half-and-half
• 1 tsp kosher salt
• 1½ cups cornmeal
• 1 Tbsp granulated sugar
• ½ cup unsalted butter softened
• 4 large eggs separated
• 1½ cups shredded Cabot Seriously Sharp Cheddar Cheese
• ½ cup chopped green onions

Instructions

• Preheat oven to 375°F.
• Spray a 3-qt. baking dish or casserole dish with nonstick cooking spray; set dish aside.
• Using a medium saucepan, add milk, half-and-half and salt. Place over medium-high heat and bring to a boil.
• Once boiling, reduce heat to low. Gradually add cornmeal and sugar, stirring constantly as cornmeal gets added.
• Continue cooking for 1-2 more minutes, stirring often.
• Remove saucepan from heat and add butter; stir until butter has completely melted.
• Using a small bowl, whisk together the egg yolks; set bowl aside.
• In a separate bowl, beat egg whites with an electric mixer until stiff peaks form (~5 minutes).
• Add egg yolks to the cornmeal mixture; stir until well combined.
• Add cheese and green onions; stir until well combined.
• Gently fold egg whites into batter.
• Pour batter into prepared pan and bake for 42-45 minutes, or until top is golden brown.
• Remove spoonbread from oven and serve hot.

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