Cheddar Chive Spoon Bread

This light and airy Cheddar Chive Spoon Bread features a flavor twist on classic Southern spoon bread. It has a luscious custard-like texture that’s a cross between creamy cheddar grits and a cornbread soufflé. It’s irresistible!

Easy Cheddar Chive Spoon Bread Recipe

What is spoon bread? Old fashioned spoon bread is a moist cornmeal-like bread that’s a cross between creamy cheddar grits and a light cornmeal soufflé. It usually begins with yellow cornmeal that’s cooked on the stovetop with milk until thickened then a variety of spices and mix-ins can be added at the discretion of the cook. The ingredients are similar to Southern cornbread with a noticeably softer texture.

Ingredients You’ll Need to Make Spoon Bread

• Yellow Cornmeal – This recipe uses plain yellow cornmeal without the usual leavening ingredients like baking powder, baking soda and salt.
• Milk – I use whole milk which gives it a rich flavor. You could also use half and half or heavy cream.
• Spices – One 1 1/2 teaspoon salt is the only seasoning you’ll need. You can use garlic salt in the same amount.
• Cream Cheese – This is what sets my spoon bread recipe apart from the rest. Leave it at room temperature to soften so it will mix with the ingredients evenly.
• Eggs – Large eggs work best. You could use x-large eggs.
• Chives – Snipped chives add a freshness to the flavor. You could use finely chopped green onions, instead. You could also use other herbs like fresh thyme or rosemary for a flavor twist.
• Cheese -Shredded sharp cheddar cheese gives this bread a robust flavor.
• Butter– I use one tablespoon salted butter for the filling since there’s none in the cornmeal. You could use unsalted butter, if that’s what you have handy.

How to Make the Best Cheddar Chive Spoon Bread Recipe

Where did spoon bread come from? According to food historians, it’s history dates back to the 1800’s when a recipe for spoon bread first showed up in print, but it’s believed to date as far back as the Civil War. Regardless of its origin, there are many variations ranging from very simple and basic to some recipes using whole corn, bacon, hot peppers and beyond. Cornbread is so beloved here in the South that it paves the way for spoon bread to be a hot commodity worthy of being savored.

• Prepare Skillet – Preheat the oven to 400°F. Butter a 10-inch cast iron skillet or similar oven-safe baking dish.
• Make the Spoon Bread Filling – In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and let cool.
• Temper Eggs – Add a small amount of the warm cornmeal mixture to the eggs to temper. Stir well.
• Cream Cheese – Add the cream cheese into the remaining cornmeal mixture in the saucepan.
• Combine – Whisk or fold the tempered eggs into the cornmeal. Mix until fully combined.
• Chives and Cheese – Stir in the chives and cheddar cheese.
• Transfer to Skillet – Spoon the batter into the skillet and sprinkle the top with the remaining shredded cheddar cheese. Dot with butter.
• Oven – Bake per the cook time in the recipe until the top is golden brown and the center is set when gently shaken.

Tips for Making Southern Spoon Bread

• Gather Your Tools: If you grab all of the kitchen tools you’ll be set to bake.; You’ll need a cast iron skillet, measuring cups and measuring spoons, whisk, medium bowl, small bowl, saucepan and cheese grater.
• Cast Iron Skillet: I bake this spoon bread in a cast iron skillet. You can use any similar size skillet or 8×8-inch or 9×9-inch baking dish.
• Eggs: Please note, it’s not an omission, beaten eggs are the only leavening used in the spoon bread batter.
• Cheese Variations: I make this recipe with classic cheddar cheese. You could use pepper jack cheese for added spice, gruyere cheese, swiss cheese or colby jack cheese.
• Make and Bake: The batter for this cheddar chive spoon bread is best when it’s mixed together and baked immediately. It’s not one of those dishes you can assemble and chill ahead of time.

Why You’ll Love Spoon Bread

• So what makes spoon bread special? I think hands down it’s the texture. When made in a classic way, it’s light and airy due to the eggs in the cornmeal batter.
• What to Serve with Spoonbread: This easy recipe for spoon bread goes with so many Southern comfort foods that we love. Serve it as a side dish with bbq pork chops, chili , pinto beans , meatloaf, collard greens and Southern fried cabbage or buttermilk fried chicken
• The Light and Airy Texture: The flavor is delicate and the texture is creamy, light and decadent.

How to Store and Reheat

• Storage and Leftovers – Store baked Cheddar Spoon Bread in an airtight container chilled in the fridge for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a preheated 350°F oven with foil on top just until heated through.
• Freezer – Store spoon bread in a freezer safe container or wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge then reheat just before serving.

More Southern Cornbread Recipes to Make

• Another old fashioned kind of cornmeal side dish is this recipe for Hot Water Cornbread.
• Cheddar Bacon Jalapeno Cornbread Loaf is made in a loaf pan.
• My recipe for Pulled Pork Stuffed Cornbread pairs beautifully with a bowl of pinto beans.
• Sweet Potato Cornbread slathered with butter and a drizzle of honey is perfection with baked ham.
• During okra season, you’ll love this Okra Cornbread recipe.
• This colorful Cornbread Salad will make a stunning addition to your table.
• Pepper Cheese Cornbread from White Lily.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils