Breakfast · ALWAYS FREE
Savory cornmeal breakfast spoonbread
Soft baked cornmeal with cheddar and chives is served warm by the spoonful.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 375°F (190°C). Grease a 1 1/2-quart (1.4-liter) ovenproof baking dish with 0.176 oz butter. Whisk milk, cornmeal and salt in a saucepan while cold.
- Cook over medium heat, stirring continuously, 7-10 minutes until thick and bubbling gently through the center. Remove from heat, stir in remaining 0.529 oz butter, and cool 15 minutes, stirring occasionally, until lukewarm.
- Whisk in beaten eggs gradually, then stir in cheddar, chives and pepper. Transfer to the prepared dish and smooth the top. Bake 30-35 minutes until golden at the edges and set in the center, with an internal temperature of at least 160°F (71°C).
- Rest 5 minutes and scoop into four equal servings. It should be soft rather than sliceable. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 320 kcal
- Protein
- 14 g
- Total carbohydrate
- 26.8 g
- Total fat
- 17.2 g
- Total sugars
- 7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal scooped portions, not four slices of firm cornbread. All measured milk and butter counted; evaporation changes finished weight but not the ingredient sum. Gluten-free tag requires suitable labeled ingredients and preparation conditions, not an allergen guarantee.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Savory cornmeal breakfast spoonbread: fine yellow degermed cornmeal; whole milk; beaten whole eggs without shells; unsalted butter; cheddar made with vegetarian rennet; fresh chives; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Savory cornmeal breakfast spoonbread: fine yellow degermed cornmeal; whole milk; beaten whole eggs without shells; unsalted butter; cheddar made with vegetarian rennet; fresh chives; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
