Cheddar Jalapeno Spoon Bread
When someone says ‘spoon bread,’ do you immediately think southern belles and traditional dishes? This cheddar jalapeno spoon bread recipe dispels any notion of tradition by adding a little kick to a familiar southern side.
Spoon bread is really more of a pudding than bread with a consistency that resembles a souffle. An ordinary batter of milk, butter and cornmeal plus a little sugar for a touch of sweetness becomes a unique blend when sharp cheddar cheese, green onions and jalapenos are added.
Remember, when beating in eggs make sure to do them one at a time to ensure the dish will have just the right light and airy consistency. This is not a heavy side but one whose flavor will surprise those who expect the usual southern spoon bread.
Cheddar Jalapeno Spoon Bread Recipe
- 2 cups milk
- 1/4 cup unsalted butter, divided
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 2/3 cup cornmeal
- 1 1/2 tsp baking powder
- 1 cup sharp cheddar cheese, grated
- 2 green onions, minced
- 2 jalapeños, seeded and minced
- 1/2 tsp paprika
- 3 eggs
- Preheat oven to 350 degrees and spray an 8" square casserole dish with non-stick spray and set aside.
- Add the milk, 3 Tbsp butter, salt and sugar into a medium saucepan and set over medium-high heat. Bring the milk to a boil, then whisk in the cornmeal and continue whisking until the mixture becomes thick and bubbly. Reduce heat to low and continue to stir for an additional minute.
- Remove the pan from heat and transfer the mixture to a mixing bowl or the bowl of a stand mixer and add the cheese, green onions, jalapeños, butter and paprika. Beat on low speed until the mixture cools enough so that steam no longer rises.
- Add each egg 1 at a time, beating until fully incorporated before adding the next.
- Pour into the prepared baking dish and dot the top with 1 Tbsp of butter. Bake for 35−40 minutes or until just set in the center. Serve fresh from the oven and enjoy!