Pimiento Cheese Spoon Bread

Jazz up old-fashioned spoon bread with Cheddar cheese, hot sauce, and diced pimientos for a creamy side dish with a dash of spice.

Pimiento Cheese Spoon Bread
Makes 6 to 8 servings
  • ¾ cup stone-ground white or yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2⅓ cups whole milk
  • 1 teaspoon hot sauce
  • 1¼ cups shredded extra-sharp Cheddar cheese, divided
  • 2 (4-ounce) jars diced pimientos, drained
  • 2 large eggs, separated
  • 1 teaspoon baking powder
  • 2 teaspoons chopped fresh chives
  1. Preheat oven to 350°. Spray bottom of a shallow 2-quart baking dish with cooking spray. Set aside.
  2. In a large saucepan, combine cornmeal, flour, sugar, salt, and pepper; whisk in milk and hot sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until very thick, stirring frequently, about 5 minutes. Remove from heat. Add 1 cup cheese and pimientos, stirring until cheese melts.
  3. In a medium bowl, place egg yolks. Whisk half of hot cornmeal mixture into egg yolks; whisk egg yolk mixture into remaining cornmeal mixture in saucepan.
  4. In another medium bowl, beat egg whites and baking powder with a mixer at high speed until soft peaks form; gently fold into cornmeal mixture. Spoon into prepared dish; top with remaining ¼ cup cheese.
  5. Bake until puffed and golden, 30 to 35 minutes. Sprinkle with chives.

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