Spoonbread sits between a soft cornbread and a savory corn pudding: spoonable when warm, lightly set at the edges, and moist in the center. This version folds sharp cheddar and scallions into a cooked cornmeal base. The method matters more than speed: temper the eggs with warm cornmeal, then fold in whipped whites for a lighter crumb.
At a glance: Serves 6 · Prep 25 minutes · Bake 30–38 minutes · Serve straight from the dish
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The texture depends on the base
Cooking the cornmeal in boiling water first hydrates it and removes the raw, gritty taste. Let the thick porridge cool until warm, not hot, before adding egg yolks; very hot cornmeal can scramble them. The whites are beaten separately only to soft peaks—stiff, dry whites are harder to fold in and can leave uneven pockets.
Cheese and scallion choices
Sharp cheddar gives more flavor than mild cheddar without requiring a large amount. Fold most of it into the batter and scatter a little on top for a browned surface. Slice scallions thinly and use both white and green parts. If your cheese is especially salty, start with ¾ teaspoon salt and adjust next time.
Serve while it is warm
Spoonbread puffs as it bakes and settles as it cools, so bring it to the table soon after it comes out. It pairs with braised greens, beans, or a roast. For a firmer cornbread that slices into wedges, try our creamy white bean and kale skillet. Spoonbread leftovers are softer after chilling; reheat covered in a 325°F oven with a tablespoon of milk to restore moisture.
Storage
Cool leftovers within two hours and refrigerate covered for up to 3 days. Reheat until hot throughout. Because this recipe contains cooked eggs and dairy, do not leave it at room temperature for an extended serving period.
Cheddar-Scallion Southern Spoonbread
A tender, spoonable cornmeal bake lifted with folded egg whites and finished with cheddar and scallions.
Prep: 25 min Bake: 30–38 min Total: about 1 hr 5 min Yield: 6 side servings
Ingredients
- 1 cup (160 g) fine or medium yellow cornmeal
- 2 cups (480 ml) water
- 1 cup (240 ml) whole milk, room temperature
- 3 large eggs, separated
- 2 tbsp (28 g) unsalted butter, plus more for the dish
- 1 tsp baking powder
- ¾ tsp kosher salt
- ¾ cup (85 g) grated sharp cheddar, divided
- 3 scallions, thinly sliced
- ¼ tsp black pepper
Instructions
- Heat oven to 375°F (190°C). Butter a 2-quart baking dish. Bring water to a boil in a saucepan. Whisking constantly, slowly pour in cornmeal. Lower heat and cook 4–5 minutes, stirring, until thick and smooth. Remove from heat and stir in butter, salt, and pepper. Cool 10–15 minutes until warm.
- Whisk egg yolks with milk in a bowl. Slowly whisk in a ladle of warm cornmeal to temper, then stir the mixture back into the saucepan. Fold in baking powder, ½ cup cheddar, and scallions.
- In a clean bowl, beat egg whites to soft peaks: the tips should curl when the whisk is lifted. Fold one-third into the cornmeal mixture to loosen it, then gently fold in the rest, leaving a few wisps visible.
- Pour into the prepared dish. Scatter remaining cheddar over the top. Bake 30–38 minutes, until puffed, golden at the edges, and just set in the center. A slight wobble is fine; it will settle as it stands.
- Rest 5 minutes and serve warm by the spoonful.
Estimated nutrition per serving: 255 kcal · 9 g protein · 34 g carbohydrates · 9 g fat · 2 g fiber · 4 g sugars · 430 mg sodium. Estimates depend on the cheddar and milk used.
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