Bacon Cheddar Spoon Bread

cast iron skillet with spoon bread on a green tablecloth

Published by Kate

Spoon bread is a light and airy cousin of corn casserole, and this one has bacon and cheddar in it!

5 from 2 votes

Print Recipe Pin Recipe Save

Prep Time 15

Cook Time 40

Total Time 55

Course Brunch

Cuisine Southern

Servings servings

Calories 282 kcal

Ingredients

¾ cup cornmeal
3 cups whole milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
3 eggs, separated
⅔ cup finely shredded cheddar cheese
3 slices bacon, cooked and crumbled
For garnish: chopped chives

Want to save this recipe?

Enter your email below and we'll send it straight to your inbox! Plus you’ll get new recipes each week!

Instructions

Preheat oven to 350°F. Generously butter a 10-inch cast iron skillet.
In a saucepan over medium heat, whisk together the cornmeal, milk, and salt. Heat for approximately 5 minutes, or until the mixture has thickened. Remove from the heat and set aside.
Place the egg whites in the bowl of a stand mixer. Whip on medium speed until the egg whites reach soft peaks.
Add the baking powder and the egg yolks to the cornmeal mixture. Whisk to combine.
Stir in the cheddar and crumbled bacon.
Gently fold in the whipped egg whites with a spatula, taking care not to stir too hard so the egg whites don’t deflate.
Bake for 35–40 minutes, or until the top is golden brown. Top with chopped chives and serve while still warm.

Notes

I highly recommend using a cast iron skillet here. It will help the bottom of the spoon bread turn golden brown and get lightly crispy.

Nutrition

Calories: 282kcalCarbohydrates: 22gProtein: 13gFat: 16gSaturated Fat: 7gCholesterol: 114mgSodium: 694mgPotassium: 289mgFiber: 2gSugar: 7gVitamin A: 442IUCalcium: 280mgIron: 1mg

Keyword spoon bread

Did You Make This Recipe?Please leave a star rating and comment!