Ham & Pea Spoonbread

Spoonbread is one of the great Southern dishes that never gets the attention it deserves. It’s somewhere between a souffle and a cornbread, soft enough to eat with a spoon, and this version loads it up with ham, green peas, and sharp cheddar to make it a meal on its own.

The base is a cornmeal porridge: milk brought to a boil with the cornmeal whisked in until thick. Sharp cheddar and butter melt into the hot porridge, creating a rich, cheesy foundation. A pinch of red pepper flakes gives it just enough warmth to keep things interesting.

Separating the eggs is what makes spoonbread special. The yolks enrich the batter, but the stiff-beaten whites folded in at the end are what give it that dramatic puff in the oven. It rises up golden and tall, almost souffle-like, then starts to settle as it cools. That’s why you serve it immediately.

The ham and peas get folded in right before the whites, so they’re suspended throughout the spoonbread rather than sinking to the bottom.

Kitchen Tips

• Whisk the cornmeal into the boiling milk constantly to prevent lumps. A wire whisk is better than a spoon here
• Let the cornmeal base cool slightly before adding egg yolks or you’ll scramble them
• Beat egg whites until stiff but not dry. Over-beaten whites are grainy and don’t fold in smoothly
• Serve straight from the oven. Like a souffle, spoonbread deflates quickly once it hits cool air

Variations

• Bacon and corn: Swap the ham for crumbled bacon and the peas for fresh sweet corn kernels
• Jalapeño cheddar: Add a diced jalapeño and use pepper jack cheese instead of cheddar for a Southwestern twist