Try a delicious recipe for a sharp cheddar cheese spoonbread that you and your family will simply love. This dish is a wonderful side for dinner with your favorite roasted lemon chicken, beef stew and vegetables; or have it for lunch with a fresh vegetable salad, homemade Italian dressing and tomato soup. This rustic cheddar cheese spoonbread recipe is for 5 to 7 servings. Make it a day or two ahead so that the flavors meld and creates a flavorful moist bread. This spoonbread is freezer friendly for a month or two if placed in an airtight ziplock freezer bag.

Things You'll Need:

  • 3 c. milk
  • 1 c. yellow cornmeal
  • 1 1/2 c. shredded sharp cheddar cheese
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 large eggs
  • Optional: 1/2 minced white onion
  • 2 qt. saucepan, utensils
  • 2 qt. oiled baking dish

Step 1

Preheat oven to 325 degrees. Over low heat bring 2 cups of milk to a scald. Slowly add 1 cup of cornmeal, stir until it thickens.

Step 2

Remove milk and cornmeal from heat, stir in 1 to 1 1/2 cups of shredded cheddar cheese and allow to melt.

Step 3

Separate egg yolks and beat well. Set egg whites aside.

Step 4

Add to and thoroughly mix into cornmeal and cheese mixture: 1 cup of milk, salt, pepper, baking powder (optional: minced onions) and well-beaten egg yolks.

Step 5

Beat egg whites to stiffened peaks, gently fold into mixture.

Step 6

Pour cheddar cheese spoonbread into oiled baking dish. Bake in 325 degree oven for one hour or until there is browning around the edges.