This light and cheesy Cheddar Chive Spoon Bread is an update on classic Southern spoon bread. It has a luscious custard-like texture that's a bit like a cross between creamy cheddar grits and a cornbread soufflé.
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 other ingredients are added at the discretion of the cook. The ingredients are similar to Southern cornbread but the end result has a noticeably softer texture. It's then poured into a skillet or baking dish and baked. In this spoon bread recipe, I add chive and onion cream cheese, eggs, fresh chives and a generous amount of sharp cheddar cheese to the cooked cornmeal to give it incredible flavor. After everything is mixed together it's then baked in a cast iron skillet until it becomes puffy and golden.
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 it's 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.
- Ingredients you'll need to make this homemade Spoon Bread recipe: Whole milk, plain yellow cornmeal, salt, chive and onion cream cheese, fresh chives, shredded cheddar cheese, eggs and butter.
- I bake this spoon bread in a cast iron skillet. You can use any similar size skillet or baking dish.
- It's not an omission, beaten eggs are the only leavening used in the spoon bread batter.
- 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.
- You can reheat leftover spoon bread in single servings on 50% power in the microwave.
- Store bake spoon bread for up to 3 days in the refrigerator and reheat.
- How do you serve spoon bread? You can serve it as a side dish with any meal. From chili and pinto beans to meatloaf and Southern fried cabbage or buttermilk fried chicken.
More Southern Cornbread Recipes to Make
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 batter. if you're looking for more cornbread recipes to try, I've got you! Checkout these recipes:
- 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.
- During okra season, you'll love this Okra Cornbread recipe.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Cheddar Chive Spoon Bread
- 3 cups whole milk
- 1 cup plain yellow cornmeal Not self-rising
- 1 ½ teaspoon plain salt or garlic salt
- 4 oz Chive & Onion cream cheese softened
- ¼ cup fresh chives minced
- 5 large eggs beaten
- 2 cups shredded sharp cheddar cheese divided
- 1 tablespoon butter
- Preheat the oven to 400°F. Butter a 10-inch cast iron skillet or similar oven-safe baking dish.
- on the stovetop In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 3-5 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool for 5 minutes
- Add 2-3 tablespoon warm cornmeal mixture to the eggs to temper. Stir well,.
- Stir the softener cream cheese into the remaining cornmeal mixture in the saucepan.
- Whisk the tempered eggs into the cornmeal. Mix until fully combined.
- Stir in the chives and 1 ½ cups cheese. Spoon into the baking dish. Top with the remaining ½ cup shredded cheddar cheese. Dot with butter.
- Bake for 25 to 30 minutes. The top and sides will be browned and the center will be just set.
- Remove from oven and serve.