Savannah-Style Country Ham & Aged Cheddar Spoonbread
Featured Recipe
Savannah-Style Country Ham & Aged Cheddar Spoonbread
Spoonbread is the soufflé of the South—a rich, custard-like cornmeal bake that practically floats off the table. My grandmother taught me the secret to the perfect texture, but I bring a chef's touch with crispy, salty country ham, sharp aged cheddar, and a whisper of fish sauce for deep umami. Baked in a screaming-hot cast-iron skillet, it develops an irresistible golden crust while staying incredibly creamy inside.
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Timeline
Ingredients
- 4 oz diced country ham(Find a good quality dry-cured ham like Benton's if possible.)
- 1 cup stone-ground white cornmeal(Do not use self-rising or fine cornmeal)
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter(Divided use throughout recipe)
- 4 large eggs, separated(Room temperature)
- 1.5 cups grated aged sharp cheddar(Gouda or Gruyere also works beautifully)
- 1 tsp hot sauce(Vinegar-based like Crystal or Texas Pete)
- 0.5 tsp fish sauce(My secret for savory depth)
- 0.25 tsp cayenne pepper
- 2 thinly sliced green onions
Instructions
- 1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 400°F.
15 min
Tip: Letting the skillet get screaming hot is the secret to a perfect, crispy crust.
- 2
Melt 1 tbsp unsalted butter in a small pan over medium heat. Add the 4 oz diced country ham and cook until the fat renders and the edges become crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the ham to a paper towel-lined plate.
7 min
Tip: Watch the ham closely so it crisps without burning; it provides essential texture.
- 3
In a medium saucepan, combine the 2 cups whole milk and 1 cup heavy cream. Bring to a gentle simmer over medium heat.
5 min
Tip: Do not let the dairy boil over, just look for small bubbles around the edges.
- 4
Slowly whisk the 1 cup stone-ground white cornmeal into the simmering milk mixture. Lower the heat and cook, whisking constantly, until the mixture is very thick and pulling away from the sides, about 3 to 4 minutes. Remove from heat and stir in 2 tbsp unsalted butter until melted. Let the mixture cool for 5 minutes.
8 min
Tip: Whisking constantly prevents lumps. You want it to look like very thick grits.
- 5
While the cornmeal cools slightly, place the egg whites from the 4 large eggs, separated into a clean mixing bowl. Whip vigorously with a whisk or hand mixer until stiff peaks form.
5 min
Tip: Make sure your bowl is completely clean and free of grease to get the best volume.
- 6
Quickly whisk the remaining 4 yolks from the 4 large eggs, separated into the slightly cooled cornmeal mush to temper them. Fold in the 1.5 cups grated aged sharp cheddar, 1 tsp hot sauce, 0.5 tsp fish sauce, 0.25 tsp cayenne pepper, 2 thinly sliced green onions, and the crisped country ham.
4 min
Tip: The residual heat will melt the cheese beautifully into the batter.
- 7
Carefully remove the preheated cast-iron skillet from the oven. Swirl the remaining 1 tbsp unsalted butter inside to coat the bottom and sides. Gently fold the whipped egg whites into the cornmeal batter until just combined, being careful not to deflate them, then pour the batter into the hot skillet.
3 min
Tip: You should hear a satisfying sizzle when the batter hits the hot cast iron.
- 8
Return the skillet to the oven and bake for 25 to 30 minutes, until the spoonbread is puffed, deeply golden brown on top, and mostly set in the middle.
30 min
Tip: Do not open the oven door during the first 20 minutes or the spoonbread might collapse.
Chef's Notes
Spoonbread waits for no one! Serve this immediately after pulling it from the oven while it is still standing tall. That half-teaspoon of fish sauce might seem unconventional for a classic Southern bake, but I promise you, it deepens the savory notes of the aged cheddar and country ham without tasting fishy. It is my secret weapon for unforgettable umami.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.