Spoon Bread

Sometimes Kara and I have a hard time coming up with new recipes week after week after week. Well, that’s only a half truth. The full truth is that we have endless ideas when it comes to cakes, cupcakes, cake bars, cookies… baked goods in general. Actual food, not so much! We’re both sweet lovers for life. But we can’t bake all the time.

So when a new idea hits us and it is not a dessert we get really excited. Enter Spoon Bread. I had never even heard of Spoon Bread before this week. I guess it’s a southern thing. It’s genius.

When we were making our Spoon Bread it kind of looked like polenta. It tastes like cornbread but the consistency is different. It is lighter and more fluffy. Check back tomorrow to see what we served our Spoon Bread with. It was delicious. :)

Here’s what you’ll need

Cook over medium heat, stirring constantly until mixture has thickened, like this.

Let sit for 5 minutes then mix the cream cheese until completely blended

Lastly mix in the chives and beaten eggs

We divided into 3 buttered dished, then mixed the jalapenos into 2 of them. Kara didn’t want them in hers

Top with pats of butter. Then bake for 25-30 minutes

Check back tomorrow to see what we served our spoon bread with!


  1. Carrie says

    This looks good, also similar to my recent addiction to grits with green chiles and cream cheese. I am a loyal Aldi shopper and love to see some of their house brands in your ingredient line-up!

  2. voydeida says

    cornmeal is a great thing, you should try doing ‘Arepas’ with it. that is a venezuelan recipe and it’s like a Bread to us. we eat it with beef, with chicken, cheese, ham, eggs. it stands with almost everything you put on its side. plus there are different ways to cook it: you can fry or bake them and they’re the most delicious thing in the world.

    I’ve tried them with turkey which is not a regular kind of meat in here and it’s AMAZING. also with our “pernil” recipe which is baked pork for december’s festivities and with our tipical chicken salad in december. is very much a part of our BBQ’s which leads you to the “you can eat them with that meat and chicken recipe too”

    With this kind of Flour we also prepare something called “hallaca” which is sort of say like a kind of “tamal” if we compare them with something you might heard about.

    this Hallaca is one of the most important things in our tables in December and even here in the same country recipes tend to have different ingredients depending on the region you’re standing at the time. they are a challenge since you have to first prepare the “guiso” which is the filling made out of beef, pork and ham (you can toss bacon too if your family’s recipe says so) you cover this guiso thing with the cornmeal and them wrap this with Banana plant leafs.

    i’m sorry this comment is terribly long but i do hope that you dare yourselves to try Arepas because i’m sure you’re going to love them and they’re very practical too.

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