Chili Cheese Spoon Bread

Total Time
1hr 35mins
Prep 40 mins
Cook 55 mins

An updated, flavor filled version of an old favorite from the Lodge at Sedona, Sedona, Arizona.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a medium saucepan, combine shallots, garlic, chilis and milk and bring just to a boil over medium high heat.
  3. Add cornmeal gradually while stirring constantly, reduce heat and cook about 5 minutes until thickened.
  4. Remove pan from heat and stir in cheeses, butter, syrup and salt and set aside to cool.
  5. In a small, beat egg yolks and stir into cooled cornmeal mixture.
  6. In another small bowl beat egg whites until they form stiff peaks, fold into mixture.
  7. Pour into a buttered 2 quart casserole, cover and bake 50- 60 minutes until golden brown and a knife inserted in the center comes out clean.
  8. Serve immediately.


Most Helpful

Lorac....what a treat! When I first saw this recipe I thought it was a winner, then I saw the maple syrup ingredient and thought....maybe not. Not your usual combination. Anyway, I made it, maple syrup and all! Fantastic was the verdict! I loved the cheese layer, the heat layer of chiles and yes the sweet counterpoint! As usual, you come up with some of the best stuff! Betcha I make this one a few more times, lol! :-O

Miss Annie June 26, 2002

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