Name: Jalapeño Cheddar Corn Spoon Bread recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: 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

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:

A pan of Korean corn cheese with a spoon and tortilla chips. — Korean Corn Cheese

A close up of cornmeal and jalapeño cheddar biscuits on a plate. — Cornmeal Biscuits

Creamy shrimp and corn ravioli on a plate with a fork. — Creamy Shrimp and Corn Ravioli

A recipe for Jalapeno Cheddar Spoon Bread.

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A blue pan of jalapeño cheddar corn spoon bread with a wooden spoon.

Jalapeño Cheddar Corn Spoon Bread recipe

5 from 5 votes

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RECIPE BY Teri & Jenny

Prep Time: 20 mins

Cook Time: 45 mins

Servings: 7

INGREDIENTS

INSTRUCTIONS

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.

NOTES

*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!

Calories: 225kcal Carbohydrates: 9g Protein: 10g Fat: 17g Saturated Fat: 10g Cholesterol: 92mg Sodium: 438mg Potassium: 133mg Fiber: 1g Sugar: 3g Vitamin A: 600IU Vitamin C: 5mg Calcium: 235mg Iron: 1mg