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
what you'll need
- 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
let's do it
- 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!
One Last Thing