Jalapeño and Cheddar Spoon Bread
Rich cheddar cheese and a spicy kick of heat from jalapeño peppers make this spoon bread a favorite decadent and incredibly flavor-packed side dish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: Southern
Servings: 8
Calories: 361kcal
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
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.
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.
Calories: 361kcal | Carbohydrates: 35g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 1299mg | Potassium: 178mg | Fiber: 2g | Sugar: 15g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 1mg