When you need an easy but incredibly satisfying side dish to serve with a meaty main like Spatchcock Chicken or Wagyu Beef Brisket, this Jalapeno and Cheddar Spoon Bread is a no-brainer. Its soft, souffle-like texture, rich cheddar, and spicy kick from the jalapenos make this spoon bread one of our favorites! Plus, it uses basic ingredients that you likely already have on hand, including cornmeal, milk, butter, flour, eggs, and of course, jalapenos and cheddar cheese for this rich and spicy spoon bread!
What is Spoon Bread?
Spoonbread is a traditional Southern side dish that’s a mix between corn pudding and corn bread – basically a cornmeal casserole. It has a softer texture that’s almost like a souffle, which means it’s meant to be eaten with a spoon instead of by hand or with a fork.
How to Make Spoon Bread
Ingredients
Process
- Preheat the oven to 375°F. Grease an 8” x 8” baking dish with 1 tablespoon butter and set it aside.
- Pour the milk into a medium saucepan and bring it to a boil. Whisk in the cornmeal and salt and continue to whisk until the mixture thickens – for about 3 minutes.
- Remove the milk mixture from the heat, and using a wooden spoon, stir in cheese, jalapenos, and 1 1/2 tablespoons of butter.
- Continue to stir until most steam has escaped from the mixture. Beat the eggs into the mixture, one at a time, until fully incorporated. Stir in baking powder, salt and pepper.
- Pour the mixture into a prepared baking dish and dot the top with the remaining tablespoon of butter.
- Bake for 30 to 35 minutes or until it’s just set in the center. Allow the spoonbread to cool for 5 to 7 minutes. Scoop and serve.
Spoon Bread vs Cornbread
While cornbread and spoon bread both use similar ingredients, they have very different textures and serving styles. While cornbread has a firm and crumbly texture, spoon bread is softer and more pudding-like.
To serve, cornbread is sliced into squares while spoonbread is scooped with a spoon.
Variations
While we love this version of our spoon bread, you can make it your own and change up the flavor by making any of these substitutions or changes.
Make it mild – leave out the jalapeno peppers or cut them in half for less heat.
Add bacon – crumble four slices of cooked bacon and add it to the batter for a smoky twist.
Add corn – Add a 7 ounce can of whole kernel corn (drained) for more sweet corn flavor and texture.
Make it sweet – add two tablespoons of honey or sugar to the batter.
Change the cheese – The cheese isn’t necessary (but it is delicious!!), so you can leave it out if you wish. Or, feel free to change up the type of cheese. Swap the cheddar for Swiss, mozzarella, Colby, gruyere, or parmesan.
Add more flavor – for a more flavorful spoon bread, add a few tablespoons of fresh herbs like parsley, cilantro, chives, or rosemary.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake the spoon bread in an oven preheated to 350°F for 5 minutes or until warm. The second best (but easier) method is to warm leftovers in the microwave in a covered dish for 45-60 seconds, or until warm.
What to Serve with Our Spoon Bread Recipe
This jalapeno cheddar spoon bread can substitute any bread or starchy side dish in a variety of meals.
Try serving it with entrees like:
- Kitchen Sink Chili
- Air Fryer Chicken Breasts
- Roast Beef
- Oven Baked Ribs
- Schnitzel
- Oven Baked Chicken Thighs
- Pistachio Crusted Pork Chops
Or alongside some of these delicious side dishes:
More Delicious Side Dish Recipes You Will 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 jalapeños 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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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?
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!
xoxo,
mon amy
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.
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!
looks delicious!
I MEAN. I need this, like, now.
looks delicious! i love cheddar & jalapeno together: scumptious :)
Sweet goodness, this is my heaven! Love this!