Chestnut Spoon Bread with Fontina Cheese
Elevate your side dish game with this luscious Chestnut Spoon Bread with Fontina Cheese, a comforting blend of rustic flavors and creamy decadence baked to golden perfection. Made with earthy chestnut flour and enriched by the nutty, melty goodness of Fontina cheese, this dish strikes the perfect balance between sweet and savory. Fresh thyme and a hint of black pepper add an aromatic touch, while the soft, cloud-like texture makes it irresistibly scoopable. Ideal for holiday gatherings or weeknight indulgence, this spoon bread bakes up beautifully in under an hour and pairs wonderfully with roasted meats, hearty soups, or seasonal vegetables. Serve it warm straight from the dish, and watch it disappear!
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Recipe Information
Ingredients
- 1.5 cups Chestnut flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoons Salt
- 2 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 large Eggs
- 1 cups Fontina cheese, shredded
- 1 teaspoons Fresh thyme leaves
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter and set it aside.
In a large mixing bowl, whisk together the chestnut flour, all-purpose flour, baking powder, salt, and ground black pepper until well combined.
In a medium saucepan over medium heat, warm the milk and butter until the butter is fully melted. Remove from heat and let it cool slightly.
In a separate bowl, beat the eggs. Slowly add the warm milk mixture to the eggs, whisking constantly to avoid cooking the eggs.
Gradually pour the wet ingredients into the dry ingredients, mixing until just incorporated. Do not overmix.
Fold in the shredded Fontina cheese and fresh thyme leaves gently, ensuring they're evenly distributed throughout the batter.
Pour the batter into the greased baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until the spoon bread is puffed and golden brown around the edges. The center should still be slightly soft.
Remove from the oven and allow the spoon bread to cool for 5–10 minutes before serving. Serve warm with a spoon for scooping, and enjoy!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 67.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1510 mg | 116% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2561 mg | 54% | |
*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.
