Make a memorable impression at your next brunch or dinner with this classic savory spoon bread. This old-fashioned comfort dish, flavored with shallots, green chiles, cornmeal, and two cheeses, is easy to make from scratch and remains a favorite for good reason.
What is spoon bread? Think of cornbread and soufflé combined: a moist, spoonable cornmeal pudding that puffs slightly and is served with a spoon. Originating in the American South, spoon bread is soft, tender, and pairs well with robust, spicy, or hearty mains.
Spoon bread is commonly served alongside chili, roasted meats, or holiday casseroles such as green beans and stuffing. It also makes a lovely addition to a brunch spread.
Making Savory Spoon Bread
Prepare a buttered 2-quart baking dish (an 8 or 9″ square or round, or an 11 x 7″ dish) and set it aside.
In a large saucepan, combine the finely chopped shallots, minced garlic, chopped canned green chiles, and milk. Bring the mixture just to a boil over medium-high heat, then reduce the heat. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes, then remove from the heat.
Stir in the shredded Monterey Jack and Cheddar cheeses, the butter, maple syrup, and salt. Mix until the cheeses and butter have melted, then set the pan aside to cool slightly.
Preheat the oven to 350°F (175°C). Separate the eggs, lightly beat the yolks, and stir them into the cooled cornmeal mixture.
In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten whites into the cornmeal mixture to keep the batter light and airy. Pour the batter into the prepared, buttered baking dish and cover it.
Bake covered for 50 minutes. Remove the cover and continue baking 10–15 minutes more, until the top is deep golden brown and a knife inserted in the center comes out clean. Let rest briefly, then serve warm.
Serving Savory Spoon Bread
This versatile spoon bread complements many dishes. Serve it at brunch alongside baked bacon and pancakes, or offer it as a side for spicy or hearty dinners such as turkey chili, spicy honey chicken drumsticks, or goulash. The slight sweetness from maple syrup and the creaminess from the cheeses balance spicy mains beautifully.
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Savory Spoon Bread
Ingredients
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. canned green chiles, chopped
- 2 cups milk
- 1 cup cornmeal
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup unsalted butter (2 sticks)
- 1/4 cup maple syrup
- 1 tsp. salt
- 5 large eggs, separated
Instructions
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Butter a 2-quart dish and set aside.
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In a large saucepan, combine shallots, garlic, chiles, and milk. Bring to a gentle boil, then gradually whisk in the cornmeal. Reduce heat and cook about 5 minutes, stirring often, until thickened.
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Remove from heat and stir in both cheeses, butter, maple syrup, and salt until melted. Set aside to cool slightly.
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Preheat oven to 350°F. Beat egg yolks lightly and stir into the cooled cornmeal mixture.
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Beat egg whites to stiff peaks in a separate bowl. Fold into the mixture gently, pour into the prepared dish, and cover.
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Bake covered 50 minutes, remove cover, and bake 10–15 minutes more until deeply golden and a knife inserted in the center comes out clean. Serve warm.
Nutrition
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