Cheddar-Scallion Southern Spoonbread

Spoonbread sits between a soft cornbread and a savory corn pudding: spoonable when warm, lightly set at the edges, and moist in the center. This version folds sharp cheddar and scallions into a cooked cornmeal base. The method matters more than speed: temper the eggs with warm cornmeal, then fold in whipped whites for a lighter crumb. At a glance: Serves 6 · Prep 25 minutes · Bake 30–38 minutes · Serve straight from the dish ↓ Jump to Recipe ▣ Print Recipe The texture depends on the base Cooking the cornmeal in boiling water first hydrates it and removes the raw, gritty taste. Let the thick porridge cool until warm, not hot, before adding egg yolks; very hot cornmeal can scramble them. The whites are beaten separately only to soft peaks—stiff, dry whites are harder to fold in and can leave uneven pockets. Cheese and scallion choices Sharp cheddar gives more flavor than mild cheddar without requiring a large amount. Fold most of it into the batter and scatter a little on top for a…

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