Jalapeno and Cheddar Cornmeal Spoonbread Recipe

Name: Jalapeno and Cheddar Cornmeal Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn on the cob, shucked; 3 jalapeno peppers, seeded and finely diced.; 2 cups milk; 1/2 cup heavy cream; 1 cup yellow cornmeal, plus 1 Tbs. for dusting; 1 Tbs. Dijon mustard; 3 eggs, separated; 2 cups shredded cheddar cheese; freshly grated nutmeg; olive oil; salt and pepper to taste; butter

Servings: persons

3 ears corn on the cob, shucked
3 jalapeno peppers, seeded and finely diced.
2 cups milk
1/2 cup heavy cream
1 cup yellow cornmeal, plus 1 Tbs. for dusting
1 Tbs. Dijon mustard
3 eggs, separated
2 cups shredded cheddar cheese
freshly grated nutmeg
olive oil
salt and pepper to taste
butter

1
Preheat oven to 375 degrees F. Preheat grill to medium-high heat.
2
Rub ears of corn with oil and season with salt and pepper.
3
Grill over medium-high heat 10-15 minutes, turning occasionally.
4
When cool enough to handle, carefully cut kernels off cobs with a sharp knife.
5
Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal.
6
In a large saucepan, heat milk with some salt and pepper to just boiling.
7
Gradually whisk in one cup of cornmeal.
8
Cook over heat for 2 minutes, whisking constantly.
9
Pour into a large mixing bowl and set aside to cool off a little.
10
Meanwhile, beat egg whites with an electric mixer until stiff peaks form.
11
When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks.
12
Stir in cheese and nutmeg.
13
Fold egg whites into corn mixture and turn into buttered dish.
14
Bake 45 minutes until puffed and golden.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ears corn on the cob, shucked, 3 jalapeno peppers, seeded and finely diced., 2 cups milk, 1/2 cup heavy cream, and more.

Yes, Jalapeno and Cheddar Cornmeal 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.

That's it — enjoy your meal!

Jalapeno and Cheddar Cornmeal Spoonbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions