Pimiento Cheese Spoon Bread

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 65 mins

Two Southern favorites—pimiento cheese and spoon bread—meet in one dish.

Use your favorite store-bought pimiento cheese in this savory spoon bread, a soft, soufflé-like side dish.


Cooking spray
1/2 cup plus 2 teaspoons, cornmeal, divided
1 1/2 cups 2 percent reduced-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
3 eggs, separated
3 ounces pimiento cheese


  1. Preheat oven to 375F. Coat a 6-cup soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal.
  2. Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
  3. Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
  4. Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately.



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