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
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.
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.
Brian,it’s more like cornbread than bread pudding. Like very moist cornbread.
Could you put a small can of drained kernel sweet corn ?
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!
I just stumbled upon this and it sounds so good! I’m definitely trying this soon!