Cheesy Chive Spoonbread – a delicious recipe with cornmeal, salt, milk, butter, eggs, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0 F. Grease a large souffle dish or 3-quart oval pan, or another similarly sized dish (I have also used a 9-inch square and a springform). In a large bowl, mix the cornmeal and salt with a fork.
2
In a medium saucepan, bring the milk to a boil, reduce heat and simmer. Slowly stir in the cornmeal mixture, whisking until it begins to thicken. Cook for about 3 minutes-continuing to whisk!!-then remove from heat. Stir in the butter.
3
In a small bowl, beat the egg yolks. In a larger bowl, beat the egg whites until stiff peaks form. Once the cornmeal mixture has cooled a bit, stir in the egg yolks. Stir in cheese and chives. Next, gently fold in the egg whites. (If you don't know how to do this correctly, it's worth it to go on Youtube and learn.) It makes a difference.
4
Pour the mixture into the souffle dish and bake for 40 minutes. The middle should be soft, but not loose and definitely not liquid. Serve immediately with lots of butter. This is good leftover, but nothing beats it hot.
612
kcal
Calories
43
g
Fat
25
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/3 cups cornmeal (I used Bob's Red Mill Medium; you can use fine as well), 1 teaspoon salt, 2 1/2 cups whole milk, 4 tablespoons (1/2 stick) unsalted butter, and more.
Yes, Cheesy Chive Spoonbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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