This soft, buttery spoonbread recipe is studded with fresh herbs and feta cheese.
This is a good old side dish that can stand up to any main course!
This spoonbread recipe is another one of those recipes that makes me wish I was a southern girl. Most of the dishes I adore have southern roots. Cajun food, spicy rubs and BBQ’s, fried green tomatoes, pimento cheese, fried chicken, collard greens, and sweet potato pie are the types of foods I crave and gravitate towards when thinking of recipes to try. Southern food appears to me to have an undeniable flavor that is steeped in tradition. It’s warm, inviting, comforting and familiar.
About Spoonbread Recipe
Spoonbread also has a southern background and often accompanies southern style dishes. Spoonbread starts with cornbread, but it has a consistency that is closer to bread or Yorkshire pudding than traditional cornbread. The recipe is simple and just like cornbread, it can handle a variety of add-ins, like bacon, cheddar, jalapenos, and corn kernels.
I elevated this spoonbread recipe and made it a more sophisticated side by adding fresh herbs and feta cheese. The herbs lend a fresh taste to this dish while the feta adds a little briny creaminess. You do not need that much feta; it’s more of a sprinkle really.
This Spoonbread Recipe Changes Everything
While I have always loved serving sweet potato biscuits at my Thanksgiving table, I may also add this spoonbread recipe! It will work well with my Cajun Turkey, these cheesy cheddar grits and these southern slow-cooked collard greens. I may finish off my southern style meal with individual sweet potato pies!
You do not have to wait for Thanksgiving to try this spoon bread recipe; it is really appropriate any time of year. Serve spoon bread alongside a pot roast, big bowl of chili or saucy pork chops. It will easily compliment anything you serve.
- 3 cups milk, divided
- 1 cup self-rising cornmeal
- 1 14 oz can corn, drained
- ½ teaspoon salt
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley chopped
- 2 tablespoons butter
- 2 eggs, lightly beaten
- 2 oz crumbled feta cheese
Preheat the oven to 350 degrees. Spray a pie plate or a 9 x 9-inch pan with non-stick spray and set aside.
Bring two cups of milk to a low boil. In a bowl, whisk together 1 cup of milk and cornmeal; stir in the corn. When milk is scalding stir the corn mixture into the milk mixture. Cook the milk mixture for 3 minutes. Remove corn from heat and stir in fresh herbs, salt, butter, and eggs. Pour the mixture into the prepared pan, top with feta. Bake at 350 degrees for 30-35 minutes
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g