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!
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.
Other corn recipes you might love:
Hungry for more?
Subscribe to never miss a recipe.
Jalapeño Cheddar Corn Spoon Bread recipe
- 3 ½ tablespoons unsalted butter, divided
- 1 ¼ cups milk
- ⅓ cup plus 2 tablespoons yellow cornmeal
- ¾ teaspoon salt
- 6 ounces cheddar cheese, grated
- 2 garlic cloves, minced
- 2 jalapenos, seeded and diced
- 2 eggs
- ½ teaspoon black pepper
- Preheat oven to 350°F.
- Grease a 9” x 12” baking dish with 1 tablespoon butter and set aside.
- Pour milk into a medium saucepan and bring to a boil. Whisk in cornmeal and salt and continue to whisk until mixture thickens, about 3 minutes.
- Remove from heat and using a wooden spoon, stir in cheese, garlic, jalapenos, and 2 tablespoons butter.
- Continue to stir until most steam has escaped from the mixture. Beat eggs into the mixture, one at a time, until fully incorporated. Gently fold in pepper until just combined.
- Pour mixture into the prepared baking dish and dot top with remaining tablespoon of butter.
- Bake for 30 to 35 minutes or until just set in the center. Allow to cool for 5 to 7 minutes. Scoop and serve.
- *6/2/2012 UPDATE: Some people have had issues with the amount of spoon bread they’re getting using a 9″ x 12″ baking dish. It’s totally okay that the spoon bread doesn’t rise very much while baking and is only about an inch thick…BUT if you want a thicker spoon bread here’s a quick fix: Either increase the recipe by 1/2 OR switch to a 8″ x 8″ baking dish!
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I’ve won two cornbread contests with this recipe, phenomenal!!
Aww, so great to hear that!
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.
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! :)
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!
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.
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*
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!
Looks amazing! Yum!
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. :)
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.
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.
Like a savory, spicy bread pudding. I like!
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!!!!
To the sauceplex!
Sarah from 20something cupcakes
I MEAN. I need this, like, now.
looks delicious! i love cheddar & jalapeno together: scumptious :)
Katrina @ Warm Vanilla Sugar
Sweet goodness, this is my heaven! Love this!