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Cheddar Chive Spoon Bread

Cheddar Chive Spoon Bread

Course Bread, Side Dish
Cuisine American
Keyword cheddar-chive-spoon-bread, southern-spoon-bread, spoon-bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 226kcal
Author Melissa Sperka


  • 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.


Serving: 1serving | Calories: 226kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 516mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg