Spoon Bread with Cheddar Cheese combines the savoriness of cornbread and the softness of a souffle in one delicious dish! Made with savory scallions and sharp cheddar cheese, you won’t be able to get enough of this classic Southern recipe.
Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish, or 8 6-ounce individual ramekins.
Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
In a medium saucepan, bring the milk to a boil, then reduce heat to a simmer. Slowly add the cornmeal and salt, whisking until it begins to thicken, about 3 minutes. Remove from heat and stir in the remaining 3 TBSP butter and the scallions.
Lightly beat the egg yolks in a small bowl.
In a large bowl, beat the egg whites until stiff peaks form.
Once the cornmeal mixture has cooled a bit, stir in the egg yolks and cheese. Next, gently fold in the egg whites.
Pour the mixture into your prepared dish(es) and bake for 40 minutes (30 minutes for individual ramekins). The middle should be soft, but not liquidy, and puffy and golden brown on top. Serve immediately.