Cheddar Chive Spoon Bread
The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Bring the taste of southern comfort food to your Thanksgiving table with this simple and cozy Cheddar Chive Spoon Bread.
Have you ever had Spoon Bread? If not, you’re in for a treat! This cornmeal-based side dish is a lighter, softer, moister version of cornbread that is most often served with a spoon from a casserole dish! If corn casserole or cornbread are part of your holiday traditions, consider spoon bread their cousin!
The basic ingredients for a classic Spoon Bread are cornmeal, milk, and eggs! This recipe includes all of those along with a special secret ingredient: Heinen’s Hand-Selected Organic Grass-Fed A2 Raw Extra Sharp Cheddar Cheese! The creamy, fluffy texture of the spoon bread paired with the sharp bite of the cheddar and a pop of brightness from fresh chives makes for the ultimate savory bite.
Make this dish for your next holiday gathering and we guarantee you’ll be passing it around the table for years to come.
Why You’ll Love This Recipe
- The Flavors are Perfectly Balanced. The sharpness of Heinen’s Hand-Selected Organic Grass-Fed A2 Raw Extra Sharp Cheddar Cheese blends beautifully with the vibrant, fresh taste of chives and the comforting, slightly sweet cornmeal base. Even better, Heinen’s selection of A2 cheeses are made from 100% organic A2 milk sourced from grass-fed, heritage-breed Guernsey cows. The A2 properties of the milk make the cheese easier for humans to digest, which is always needed after a big Thanksgiving feast.
- It is Quick and Easy to Make. This spoon bread will lighten the load of your Thanksgiving prep. With just a handful of ingredients and a few very simple steps, it comes together in almost no time.
- It’s a New Spin on Classic Comfort Food. If cornbread or corn casserole appear annually on your holiday spread, keep the tradition but elevate the flavor by bringing this recipe to the table. Your guests are guaranteed to love it!
Cheddar Chive Spoon Bread
Servings: 12
Ingredients
- 2 cups Heinen’s whole milk
- 1 1/4 cups Bob’s Red Mill cornmeal
- 1 tsp. salt
- ½ tsp. black pepper
- 4 Tbsp. Heinen’s unsalted butter
- 5 large Heinen’s cage free eggs, separated
- 1 1/2 cups Heinen’s Hand-Selected Organic Grass-Fed A2 Raw Extra Sharp Cheddar Cheese, Shredded
- 1/2 cup fresh chives, chopped
Instructions
- Preheat the oven to 350 °F. Grease a 9-inch oven-safe skillet, pie dish, or cake pan with butter or cooking spray. Set aside.
- Pour the whole milk into a medium-size pot. Bring to a boil, then reduce to a simmer. Stir in the cornmeal, salt, and pepper.
- Cook for 2-3 minutes on low, whisking constantly until thickened. Remove from the heat and stir in the butter until melted and fully combined.
- Let the mixture cool in the pot for 10 minutes.
- Slowly stir in egg yolks one at a time.
- Fold in the cheese and chives with a silicone spatula.
- With an electric hand mixer, beat the egg whites in a large bowl on medium-high speed until stiff peaks form. Gently fold them into the batter.
- Pour the batter into the prepared pan. Bake for 30-40 minutes. The middle will be soft and might jiggle, but it should not be liquid.
- Top with more chives and serve warm. Enjoy!
