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

Jalapeño Cheddar Corn Spoon Bread recipe

Teri & Jenny
5 from 4 votes
Prep Time 20 mins
Cook Time 45 mins
Servings 7
Calories 225 kcal


  • 3 ½ tablespoons unsalted butter, divided
  • 1 ¼ cups milk
  • 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!


Calories: 225kcalCarbohydrates: 9gProtein: 10gFat: 17gSaturated Fat: 10gCholesterol: 92mgSodium: 438mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 235mgIron: 1mg
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