It’s really awesome when two great things come together into one. For instance, R2D2 and C3PO, Harry Potter and magic, bread and butter, and corn and spoon bread. So, I give you: jalapeño cheddar spoon bread! This recipe is corn bread in a souffle pudding texture situation. Ok, i know what you’re thinking. Why would I choose jalapeno cheddar spoon bread over regular corn bread? Well, let me tell you.
1. You can make spoon bread mountains or volcanoes on your dinner plate. (If you were a cool kid, you used to make these with mashed potatoes and peas. ).
2. This makes an incredible base at the bottom of a bowl of chili.
3. You get to eat it with a spoon.
4. The texture feels like silk deliciousness in your mouth.
A couple scoops of this saucy corn heaven will breath new life into any traditional country fare. Eating fried chicken? Tried adding a couple scoops of this magic sauceplex. I hope you love it!
♥ Teri
What is Spoon Bread?
Spoon bread is a delicious fluffy and sponge-y textured cornbread. It is more like a soufflé texture than a bread texture. It get’s it’s name ‘Spoon Bread’ because it’s so soft, it’s best served with a spoon.
How to make Spoon Bread:
Spoon bread is so easy! Just 8 simple steps.
- Preheat oven to 350°F
- Grease your baking dish (9×12 for 1 inch thick spoon bread, or 8×8 for thicker spoon bread).
- Cook Cornmeal: Bring milk to a boil in a saucepan. Whisk in cornmeal with salt until it becomes thick.
- Add mix ins. Remove from heat and stir in cheese, jalapeño, and garlic.
- Add eggs. Continue to stir until all the steam has escaped. Beat eggs into mixture one at a time until fully incorporated. Fold in pepper.
- Pour mixture in baking dish. Dot with butter.
- Bake. Bake for about 35 minutes or until just set in center.
- Serve.
Other corn recipes you might love:
Jalapeño and Cheddar Spoon Bread
INGREDIENTS
spoon bread
- 7 tablespoons unsalted butter melted and divided
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 2 large eggs
- 6 ounces shredded cheddar cheese (by weight)
- 2 jalapenos seeded and diced
- 3 thinly sliced green onions divided
garnishes
- 3 1/2 tablespoons honey divided
- 2 teaspoons sea salt flakes divided
INSTRUCTIONS
- Preheat oven to 375°F.
- Brush a 8” x 8” baking dish with 1 tablespoon butter and set aside.
- In a mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add milk and eggs and whisk together.
- Stir in remaining butter until well combined.
- Fold in cheese, jalapenos and 2 thinly sliced green onions.
- Pour mixture into the prepared baking dish. Bake for 28 to 30 minutes or until just set in the center. Allow to cool for 5 to 7 minutes.
- Scoop into bowls and top with a drizzle of honey, some sliced green onions and a sprinkle of sea salt flakes. Serve.
Did you make this recipe? We want to see!
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JANET HART
I’ve won two cornbread contests with this recipe, phenomenal!!
Jenny Park
Aww, so great to hear that!
Zenzi
This is just the recipe I have been looking for — have you ever thrown in some fresh, frozen, or creamed corn?
Brian @ A Thought For Food
I’m saving this for my trip to the Cape in a few weeks. We’re having some guests over who would go crazy over this recipe.
Diana
I saw this recipe some days ago posted on twitter and I’ve been saving it because I REALLY want to try it. I’m hoping to make it later on today! :)
lisa
Just made this for my chilli tonight. It’s awesome, like really really yummy but I ran into the same problem as Elise, wondering if I should have doubled the recipe or used a smaller pan? Either way, delicious though! Love your blog, your recipes and your narrative!
Barbara
This sounds great but is there really no baking powder in this recipe? That’s what accounts for the lovely puffiness in my family’s spoon bread recipe.
DeLynne
I didn’t have enough cheddar to accommodate for this recipe so I substituted it with Monterey-Jack, which I LOVE HOT, so hopefully it doesn’t mess up the whole texture and consistency. We’ll see. I hope it’s a delicious as it looks!!! *Fingers crossed*
Natalie Boenker
I’m thinking about making this for a bar-be-que that I have coming up in July, would it work to make these in a mini muffin pan so servings are already measured out? This looks delicious!
Connecting Four
Looks amazing! Yum!
Eileen
Cheddar and jalapeno–perfect! Plus I have to mention how jealous I am of that perfect casserole dish. It makes my perfectly serviceable plain pyrex look just a little sad. :)
Mariah
My gosh, this looks delicious! SO SO SO good. I’m going it. I don’t even care what anyone says, I’m making this. TODAY.
Libby
I discovered this blog yesterday and it is, hands down, my new favorite. I should have been working but I just scrolled through, looking at photos and recipes for over half an hour. Probably forgot to blink once or twice.
Anyway, I can not wait to make this and maybe make additions? Like… bacon and onions? Goodness gracious. I thank you.
Amy
Like a savory, spicy bread pudding. I like!
xoxo,
mon amy
Heidi @ Food Doodles
I’m kind of afraid to admit I’ve never had spoon bread. It looks awesome though – the jalapeno and cheddar sounds so good. And I love your chili suggestion. I’m going to try this next time I make chili.
Caroline @ Between Your Ears
Oh good god. I freaking love spoon bread!!! My mom used to make it growing up, but this looks insane. All these ingredients are going on my grocery list next week. You two blow my mind!!!!
John
To the sauceplex!
Alicia
looks delicious!
Sarah from 20something cupcakes
I MEAN. I need this, like, now.
Jen Kim
looks delicious! i love cheddar & jalapeno together: scumptious :)
Katrina @ Warm Vanilla Sugar
Sweet goodness, this is my heaven! Love this!