Cheesy Potato Spoon Bread
Elevate your comfort food game with this rich and velvety Cheesy Potato Spoon Bread, a delightful twist on classic Southern-style spoon bread. Made with fluffy mashed russet potatoes, creamy cheddar, and a hint of tangy cream cheese, this dish combines the hearty satisfaction of potatoes with the light, airy texture of cornmeal pudding. Topped with a golden layer of melted cheese and optionally dusted with smoky paprika, it’s the perfect side dish for holiday feasts, BBQs, or cozy weeknight dinners. With bursts of flavor from finely chopped green onions and a touch of black pepper, every bite is irresistibly creamy and savory. Ready in just over an hour and baked to perfection in the oven, this crowd-pleaser pairs beautifully with roasted meats or a crisp salad for a balanced meal. Whether served hot from the oven or reheated the next day, this Cheesy Potato Spoon Bread will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Salt
- 4 tablespoons Unsalted butter
- 1.5 cups Whole milk
- 0.75 cups Yellow cornmeal
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 3 large Eggs, beaten
- 1 tablespoon Baking powder
- 0.5 teaspoons Black pepper
- 0.25 cups Green onions, finely chopped
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Reduce heat to medium and cook the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Mash the potatoes until smooth, then mix in 2 tablespoons of butter until melted and incorporated.
Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with the remaining 2 tablespoons of butter.
In a medium saucepan, heat the milk over medium heat until warm but not boiling. Gradually whisk in the cornmeal and continue whisking until the mixture thickens, about 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the mashed potatoes, cornmeal mixture, 1.5 cups of shredded cheddar cheese, cream cheese, eggs, baking powder, black pepper, and the remaining teaspoon of salt. Mix until smooth and fully combined.
Fold in the chopped green onions and pour the mixture into the prepared baking dish. Smooth the surface with a spatula and sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.
Optionally, dust the top with paprika for added color and flavor.
Bake in the preheated oven for 35-40 minutes, or until the spoon bread is set and golden brown on top.
Let the dish rest for 5 minutes before serving. Serve warm with a spoon for easy scooping.
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.1 g | 245% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 8418 mg | 366% | |
| Total Carbohydrate | 399.4 g | 145% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 37.7 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 2483 mg | 191% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 8180 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
