Spoon Bread

Spoon bread sits right at the crossroads of cornbread and corn pudding. It’s too soft to slice, too thick to pour. You scoop it with a spoon, which is exactly how it earned its name.

This version leans Southwestern with a can of green chiles folded into the batter alongside a generous cup and a half of shredded cheddar. Creamed corn keeps everything moist and sweet while the cornmeal gives it just enough structure to hold its shape on a plate.

Mix everything in one bowl, pour it in a greased pan, and bake until the top goes golden and the center barely jiggles. Serve it hot alongside chili, barbecue, or a big bowl of pinto beans.

Kitchen Tips

• Drain the green chiles well so they don’t add extra liquid to the batter.
• Let the spoon bread rest for 5 minutes out of the oven before scooping. It firms up slightly and holds together better.
• Swap the cheddar for pepper jack to double down on the heat.
• Leftovers reheat well in the oven at a low temperature. The microwave will make it rubbery.