Best 3 Cheddar Spoon Bread Recipes

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Cheddar spoon bread is a classic Southern dish that combines the rich, sharp flavor of cheddar cheese with the tender, fluffy texture of cornbread. This delightful bread is a perfect side dish for any meal, from casual weeknight dinners to special holiday gatherings. It's also a great way to use up leftover cheddar cheese. With its simple ingredients and easy preparation, cheddar spoon bread is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR-CORN SPOON BREAD



Cheddar-Corn Spoon Bread image

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Number Of Ingredients 8

1 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Coarse salt
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
4 large eggs, separated

Steps:

  • Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
  • In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
  • Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

CHEDDAR SPOON BREAD



Cheddar Spoon Bread image

This recipe is a family favorite. It is a great side dish to any meal and it fast to make.-Barbara Clouse, Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 cups 2% milk, divided
1/2 cup yellow cornmeal
1 cup shredded sharp cheddar cheese
1/3 cup butter
1 tablespoon sugar
1 teaspoon salt
2 large eggs, well beaten

Steps:

  • Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.

Nutrition Facts :

SOUTHWESTERN CHICKEN PIE WITH CHEDDAR-SPOON-BREAD CRUST



Southwestern Chicken Pie With Cheddar-Spoon-Bread Crust image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 23

2 tablespoons olive oil
2 1/2 pounds boneless skinless chicken thighs, cut in 1-inch cubes
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 medium onions, peeled and diced
3 cups carrots, cut into 1/4-inch dice
3 ribs celery, diced
2 jalapeno peppers, seeded and minced
3 cups chicken broth, homemade or low-sodium canned
8 cups shiitake mushrooms in 1-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups yellow cornmeal
3 tablespoons unsalted butter
3 eggs, separated
1 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon freshly ground pepper
1/2 cup grated Cheddar cheese
2 large scallions, thinly sliced

Steps:

  • For the pie, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the chicken and sear until browned, about 5 minutes. Place in a 12-by-3 1/2-inch round clay casserole dish. Add 1 teaspoon of oil to the skillet and brown the remaining chicken. Place in the dish. Season the chicken with 1 teaspoon of salt and pepper.
  • Place 2 teaspoons of oil in the skillet, lower the heat slightly and add the onions, carrots, celery and jalapenos. Saute for 8 minutes. Add 1 cup of broth and stir, scraping up any browned bits stuck to the bottom of the skillet. Stir in the mushrooms and cook for 5 minutes. Stir the vegetable mixture into the chicken. Stir in the remaining broth, cumin, cayenne, 1/2 teaspoons of salt and pepper. Stir 1/4 cup of the stew liquid into the flour, then stir the mixture back into the stew. Set aside.
  • Preheat the oven to 400 degrees. To make the spoon-bread crust, bring the water to a boil in a medium saucepan. Add the salt. Whisking constantly, pour the cornmeal in a slow, steady stream. Whisk for 20 seconds and remove from the heat. Place in a large bowl, mix in the butter and let cool. In another bowl, whisk together the egg yolks, milk, baking powder and pepper. Gradually stir the egg mixture into the cornmeal mixture. Stir in the cheese and scallions. Whip the egg whites until stiff but not dry. Fold into the cornmeal mixture. Spread the spoon bread over the chicken mixture and bake until the bread is cooked through, about 45 minutes. Serve hot.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 28 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 10 grams, Sodium 1803 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your spoon bread.
  • Don't overmix the batter. Overmixing will make the spoon bread tough.
  • Bake the spoon bread in a hot oven. This will help it to rise and brown properly.
  • Serve the spoon bread warm. It's best when it's fresh out of the oven.
  • Top the spoon bread with your favorite toppings. Some popular options include butter, honey, syrup, and fruit.

Conclusion:

Cheddar spoon bread is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up leftover cornbread mix, and it can be customized to your liking with different toppings. So next time you're looking for a quick and easy side dish, give cheddar spoon bread a try.

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