Cheese Spoon Bread

If cornbread and a cheese souffle had a baby, this is what you’d get. And honey, it’s gorgeous.

Cornmeal gets stirred into hot milk until thick, then butter, egg yolks, and cheddar melt in. Beaten egg whites fold through to give it a light, custardy lift that sets it apart from regular cornbread.

You don’t slice this bread. You spoon it out of the casserole in big, warm scoops, and it practically melts on your tongue.

It’s a Southern classic for a reason: simple ingredients, honest technique, and soul-satisfying results.

Kitchen Tips

• Stir the cornmeal into the hot milk gradually to avoid lumps
• Beat egg whites to stiff peaks for the lightest, most souffle-like texture
• Fold the whites in gently with a spatula to keep all that air intact
• Serve immediately since spoon bread deflates as it cools, just like a souffle

Variations

• Add diced green chiles and a pinch of cumin for a Southwestern take
• Stir in crumbled bacon or diced country ham for a heartier side
• Use sharp white cheddar or Gruyère for a more refined cheese flavor