This moist and creamy spoon bread recipe is filled with melty cheese and crunchy bacon. My family loves this easy and unique recipe.
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My bacon jalapeno spoon bread is a unique savory side dish that is sure to add a little kick to any meal. This super recipe combines smoky bacon with the heat of jalapeno peppers to create a dish that is both flavorful and filling. The creamy texture pairs perfectly with dishes like BBQ Pork Tenderloin or Dr. Pepper Ribs. It is also great to sop up leftover liquid from dishes like chili or beef stew. Plus, the ease of preparation makes this dish a go-to for busy holidays where you have 1001 other things to do. Whether you’re looking for something to liven up a weeknight dinner or you’re serving a crowd for the holidays, this recipe is sure to be a hit.
Why You’ll Love This Recipe
- Texture: It is light, airy, and almost souffle-like. It literally melts in your mouth.
- Easy: This easy recipe takes hardly any prep work.
- Naturally Gluten Free: Since it is made with cornmeal it doesn’t contain wheat flour. Be sure to double-check all ingredient labels to ensure ingredients are as well.
There is some debate on the exact origin of spoon bread, with some saying it comes from the Caribbean, and others saying it comes from Southern or Cajun cuisine. However, it is most commonly believed that spoon bread originated with Native Americans in South Carolina. It became popular in the early 20th century and has since become a Southern staple.
What Is Spoon Bread?
Spoon bread is a Southern dish that is made with cornmeal, eggs, and butter. It is creamy, moist, and has a texture similar to a soufflé. It is crispy around the edges yet soft and custard-like in the middle. It is often served as a side dish in the south. I made mine with bacon and cheese easy to change up the flavor of spoon bread by adding different spices or mixins.
How Did It Get Its Name?
The name spoon bread refers to the fact that the cornbread is a little moister than normal. Because of this, it is often eaten with a spoon.
What Is the Difference Between Spoonbread and Cornbread?
Spoon bread is a variation of cornbread that is richer and has a texture similar to a soufflé. The creamy texture makes it not able to hold its shape as well as a slice of cornbread. On the other hand, cornbread is a Southern-inspired dish made with cornmeal, butter, and sometimes eggs. It is typically served in slices or as muffins. While both dishes use similar ingredients, the texture is very different.
Ingredient Notes and Shopping Tips
- Cornmeal: I used yellow cornmeal as I find it to be more flavorful. If you prefer a milder corn flavor, white cornmeal can also be used. You could even mix the two if you have them both on hand.
- Milk: This recipe is not the time to skimp on calories. Use whole milk for the best results.
- Jalapeno: Remove the pepper ribs and seeds to reduce the heat level.
- Bacon: Speed up prep time by using precooked or microwave bacon.
How To Make Spoon Bread
- Combine cornmeal and butter. Add milk.
- Beat eggs and whisk in.
- Fold in cheese, bacon, corn, and jalapeno.
- Bake: Bake for 50-55 minutes or until the edges are brown.
This recipe is best enjoyed straight out of the oven.
- Storage: Store in the fridge for up to 2 days.
- Freeze: Freeze for up to 3 months.
- Use a Whisk: It helps get rid of any lumps that are in the cornmeal.
- Serving Suggestions: Serve with a generous helping of butter.
- Do Not Overbake: It is done as soon as the edges are brown, overbaking can cause it to try out.
Bacon Jalapeno Spoon Bread
- ¾ Cup Yellow Cornmeal
- 1 Cup Boiling Water
- 3 Tablespoons Butter Melted
- 1 Cup Milk
- 2 Eggs
- 2 Teaspoons Baking Powder
- ¼ Cup Jalapeno Diced
- 8 Slices Bacon Cooked Crisp
- 2 Cups Cheddar Cheese Shredded
- 2 Cups Canned Corn Drained
- 2 Tablespoons Tony Chachere's Original Creole Seasoning
- Preheat the oven to 350 F and spray a 8x3 baking dish with cooking spray.
- Pour cornmeal into a large bowl. Gradually whisk in melted butter.
- Stir in butter. Cool for around 5 minutes.
- Whisk the milk into the cornmeal mixture.
- In a small bowl, beat eggs. Whisk the beaten eggs into the cornmeal mixture along with the baking powder.
- Fold in jalapenos, sweet corn, bacon, cheddar cheese, and Tony Chachere's Original Creole Seasoning.
- Pour into prepared pan and bake for 50-55 minutes or until set and lightly browned around the edges.
- Serve hot with plenty of butter.