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. How to make Cheddar Chive Spoon Bread: (Scroll down for full printable recipe.)

Prepare Skillet – Preheat the oven to 400°F. Butter a 10-inch cast iron skillet or similar oven-safe baking dish.
Filling – 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
Temper Eggs – Add a small amount of the warm cornmeal mixture to the eggs to temper. Stir well.
Cream Cheese – Stir the cream cheese into the remaining cornmeal mixture in the saucepan.
Combine – Whisk the tempered eggs into the cornmeal. Mix until fully combined.
Chives and Cheese – Stir in the chives and cheese.
Transfer to Skillet – Spoon into the skillet Top with the remaining shredded cheddar cheese. Dot with butter.
Bake – Bake per the recipe until the top and sides are browned and the center will be just set.
Remove from oven and serve.

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.
Kitchen tools you’ll need: Cast iron or oven safe skillet or baking dish, measuring cups and spoons, whisk, small bowl, saucepan and cheese grater.
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.
Pepper Cheese Cornbread from White Lily.

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