Spoonbread is one of my favorite southern side dishes, and I also love good southern Pimento Cheese. So when I reviewed an excellent southern cookbook, Homage , and saw a recipe for Pimento Cheese Spoonbread, I had to make it.

Although I changed a few things from the original recipe, and I use my favorite pimento cheese recipe rather than the author’s, my version of Pimento Cheese Spoonbread will draw raves from everyone. Serve it as a side dish with grilled meats, poultry, or fish, vegetables and/or salad.

8 Servings

2 cups milk
1 teaspoon salt
3/4 cup cornmeal

1 cup pimento cheese, preferably homemade, but store-bought works well too
2 large eggs
2 tablespoons melted butt

1. Preheat oven to 375°. Spray a 2 quart glass casserole dish with non-stick spray.
2. Measure the milk into a large saucepan. Add the salt and cornmeal. Bring to a boil, stirring constantly. Turn to medium heat; stir constantly until thickened.
3. Separate the eggs, placing the whites in a separate bowl.
4. Stir the egg yolks into the pimento cheese. Mix the pimento cheese mixture into the cornmeal mixture; stir well.
5. Beat the egg whites until stiff. Fold into the pimento cheese mixture along with the melted butter.
6. Transfer the mixture to the prepared casserole dish and smooth out evenly.
7. Bake 35-40 minutes until puffed, slightly browned, and set in the middle. Serve immediately with plenty of real butter.

Amount Per Serving
Calories 135 Calories from Fat 58
Percent Total Calories From:
Fat 43% Protein 15% Carb. 42%

Nutrient Amount per % Daily
Serving Value
Total Fat 6 g 10%
Saturated Fat 3 g 17%
Cholesterol 69 mg 23%
Sodium 369 mg 15%
Total Carbohydrate 14 g 5%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 5 g

Vitamin A 19% Vitamin C 35% Calcium 0% Iron 4%