Cheddar Cheese Spoon Bread
Creamy cheddar spoon bread features a light, fluffy texture with rich cheese flavor, perfect as a comforting side dish for family meals or gatherings.
Ingredients
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 3-quart baking dish.
- Scald 2 cups of milk in a 3-quart saucepan over low heat.
- Gradually add cornmeal to the hot milk, stirring until thickened.
- Remove from heat.
- Stir in shredded sharp Cheddar cheese until melted.
- Add 1 cup of milk, salt, pepper, baking powder, and beaten egg yolks; mix well.
- In a separate bowl, beat egg whites until soft peaks form.
- Gently fold the egg whites into the cornmeal mixture.
- Pour the mixture into the prepared baking dish.
- Bake for 1 hour or until set.
Tips & Substitutions
For a creamier texture, ensure the milk is scalded but not boiling when adding cornmeal. You can substitute half of the Cheddar with a milder cheese like Monterey Jack for a unique flavor. If you prefer a spicier kick, consider adding a pinch of cayenne pepper. This dish is a great companion for American recipes like Piney Wood Hush Puppies.
Serving Suggestions
Cheddar Cheese Spoon Bread pairs wonderfully with a fresh green salad or roasted vegetables for a complete meal. It's perfect as a side dish for grilled meats or served with a hearty soup. For a delightful brunch option, serve alongside Dreamy High Pumpkin Pie for a seasonal twist.
Storage & Reheating
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Microwaving is also an option, but may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cheese Spoon Bread contains roughly 208 calories, with 9g protein, 17g carbohydrates, and 12g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1157mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cornmeal mixture and store it in the refrigerator for up to 24 hours before baking. Just remember to fold in the egg whites right before you pour it into the baking dish and bake it to maintain its fluffiness.
What can I use as a substitute for Cheddar cheese?
If you want a different flavor, you can substitute Cheddar with Gruyère or a sharp white cheese. For a milder taste, try using mozzarella or a blend of cheeses. Just ensure that the cheese is shredded for better melting.
Why did my spoon bread not rise?
Spoon bread relies on the air incorporated into the egg whites for its rise. If the egg whites were over-beaten or not folded gently into the mixture, they may not provide enough lift. Make sure to beat them to soft peaks and fold them in carefully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).