Sausage and cheddar spoon bread recipe

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No matter how you categorize it, spoon bread is very Southern and very delicious! There are many types of spoon breads, the most basic having nothing but a nice cornmeal taste. This sausage and Cheddar version has plenty of flavor, even with less butter than traditional recipes and no sugar. You won’t miss either!

  • Yield: 8 Servings


  • Oil mister or cooking spray
  • 1 pound breakfast sausage, crumbled
  • ½ medium onion, finely chopped
  • 3½ cups whole milk
  • 2 tablespoons salted butter
  • 1½ cups fine yellow cornmeal
  • 5 large eggs, beaten
  • 1½ cups grated Cheddar cheese
How to Make It
  1. Preheat the oven to 400°F. Lightly spray a 9 × 13-inch baking dish with oil.
  2. In a medium skillet set over medium heat, cook the sausage, breaking up the meat with a wooden spoon, until it begins to render its fat, about 3 minutes. Add the onion and cook, stirring, until the onion is soft and translucent and the sausage has browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage and onion to a large bowl.
  3. In a 3-quart saucepan set over medium-low heat, bring the milk and butter to a simmer. Whisk in the cornmeal and cook, whisking constantly to prevent any lumps from forming, until thickened, 3 to 5 minutes. Pour the cornmeal into the bowl with the sausage and onion. Stir well. Let cool completely, about 10 minutes.
  4. Fold the eggs and cheese into the cooled cornmeal mixture and pour it all into the prepared baking dish.
  5. Bake until puffy, lightly browned, and set completely in the middle, about 30 minutes.

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