Spoon Bread with Swiss

Have you ever heard of spoon bread?

In Berea, KY where we used to live the Boone Tavern is famous for their spoon bread, a soft cornbread served and eaten with a spoon.  Traditionally, the dish doesn’t have any cheese in it, but I found a version with cheese in an old cookbook of mine.

The Country Gourmet Cookbook calls for Colby, Fontina or Romano.  I used Swiss because that’s what I had available and it turned out great.  I served it with grilled ham and Spicy Skillet Turnip Greens from Add a Pinch (they were delicious!).

Here’s what you’ll need: 

Spoon Bread with Swiss

Yield: serves 6

Spoon Bread with Swiss

Lightly adapted from the Country Gourmet Cookbook.

Ingredients

  • 3 Tbs. butter
  • 3 cups milk
  • 1/2 cup water
  • 1/2 tsp. salt
  • 1 1/2 cups cornmeal
  • 3 eggs, beaten
  • 1 cup grated cheese

Instructions

  1. Rinse a 3 quart sauce pan with cold water. This helps prevent scalding.
  2. To the wet pan, add milk, water and salt.
  3. Bring to a near boil over medium heat.
  4. When it's almost boiling, whisk in the cornmeal in a slow stream so it doesn't lump.
  5. Continue cooking and whisking until it's thick and bubbling, about 5 minutes.
  6. Remove from heat and stir in butter and eggs. Combine well.
  7. Fold in cheese.
  8. Pour into greased 1 1/2 quart casserole dish.
  9. Bake at 350 degrees for 45 minutes.
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Comments

  1. Brian {easyweeknightdiners} says:

    This sounds interesting. Is it more like bread pudding or something similar to cornbread? Either way, it’s filled with cheese so I’m sold.

  2. Dawn Farias says:

    I had spoon bread in a restaurant one time in Kansas City. I loved it and have never found it again. It was like a savory pudding. So good. I will have to try yours!

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