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: 

Print Recipe

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

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