Jalapeo Spoon Bread
Spice up your side dish lineup with this irresistible Jalapeño Spoon Bread—a luscious, custard-like cornbread that’s bursting with flavor! Made with a comforting blend of cornmeal, cream-style corn, and shredded cheddar cheese, this Southern classic gets a zesty upgrade with the kick of fresh jalapeños and the delicate crunch of green onions. Softened with sour cream and butter, and tempered with a hint of sweetness, this dish achieves the perfect balance of savory and spicy. Baked until golden with a tender, spoonable texture, it’s an ideal complement to chili, barbecued meats, or as a crowd-pleasing addition to your holiday table. Perfectly easy to prepare in under an hour, this dish will have everyone coming back for seconds! Keywords: jalapeño spoon bread recipe, easy side dishes, spicy cornbread, Southern baking.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 1.5 cups Whole milk
- 0.25 cup Unsalted butter
- 2 large Eggs
- 1 cup Cream-style corn
- 0.75 cup Shredded cheddar cheese
- 2 medium Jalapeños (seeded and diced)
- 2 stalks Green onions (sliced thinly)
- 0.5 cup Sour cream
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or an 8x8-inch square pan with butter or non-stick spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined.
In a medium saucepan, heat the milk and butter over medium heat until the butter is fully melted. Stir occasionally, but do not let it boil. Remove from heat and let cool slightly.
In a separate bowl, beat the eggs and then slowly temper them by adding a few tablespoons of the warm milk mixture, whisking constantly. Gradually add the rest of the milk mixture to the eggs in a slow stream while whisking.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Avoid overmixing.
Fold in the cream-style corn, shredded cheddar cheese, diced jalapeños, green onions, and sour cream until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, smoothing the surface with a spatula.
Bake the spoon bread in the preheated oven for 35-40 minutes or until the edges are golden brown, and the center is set but slightly jiggly.
Remove the spoon bread from the oven and let it cool for 5-10 minutes to firm up before serving warm.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 216 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 251 mg | 5% | |
*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.
