Cheesy Spoon Bread

Pat Duran


Spoon bread can't be sliced and buttered. This pudding-like casserole made with dry milk and corn meal is so soft and creamy, it has to be eaten with a spoon. Serve as a main dish or as a side dish with pork chops, sliced tomatoes and a cold drink.


★★★★★ 1 vote

6 servings
10 Min
40 Min


  • 3/4 c
    instant nonfat dry milk powder
  • 1/2 c
    yellow corn meal
  • 2 c
  • 1 1/4 c
    shredded cheddar cheese, divided
  • 3 large
    eggs, separated
  • 2 Tbsp
    margarine or butter
  • 1/4 tsp
    baking powder

How to Make Cheesy Spoon Bread


  1. Heat oven to 375^. Grease a 1 1/2 quart casserole dish.
    Combine dry milk powder and corn meal in a large saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder. Beat egg whites in small mixer bowl until stiff peaks form Fold into corn meal mixture, gently but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese.
    Bake 30-35 minutes or until golden brown and fill is set. serve warm.

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