Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread
A warm, soufflé-like Southern heirloom breakfast bake that combines fluffy cornmeal, pan-crisped country ham, and sharp aged white cheddar. Baked until golden in a searing cast-iron skillet, every spoonful delivers pure morning comfort with a signature touch of savory depth.
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Ingredients
- 4 oz country ham(center-cut, finely minced)
- 4 tbsp unsalted butter(divided)
- 2 cups whole milk
- 1 cup stone-ground yellow cornmeal(heirloom preferred)
- 1 cup sharp aged white cheddar cheese(freshly grated)
- 2 scallions(thinly sliced)
- 3 large eggs(separated into yolks and whites)
- 0.5 tsp fish sauce(Marcus's secret umami boost)
- 0.5 tsp red pepper flakes
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 tsp cracked black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and place a 10-inch heavy cast-iron skillet inside on the middle rack to get screaming hot.
15 min
Tip: Preheating the skillet is non-negotiable—it creates a deep, golden butter crust around the spoonbread as soon as the batter hits the pan.
- 2
Melt 1 tbsp unsalted butter in a small skillet over medium heat. Add 4 oz minced country ham and cook for 4-5 minutes until the edges are lightly crisp and aromatic. Remove from heat and set aside.
6 min
Tip: Country ham is intense and salty; quick pan-searing unleashes its hickory smokiness and rich fat.
- 3
In a medium saucepan, bring 2 cups whole milk to a gentle simmer over medium heat. Slowly whisk in 1 cup stone-ground yellow cornmeal in a fine stream. Reduce heat to medium-low and whisk constantly for 2-3 minutes until thickened into a soft porridge. Remove from heat.
7 min
Tip: Pouring the cornmeal slowly while whisking prevents lump formation and keeps the batter silky smooth.
- 4
Whisk 2 tbsp unsalted butter, 0.5 tsp dash of fish sauce, 0.5 tsp kosher salt, 0.5 tsp cracked black pepper, and 0.5 tsp red pepper flakes into the warm cornmeal porridge until the butter melts completely. Let cool for 2 minutes, then whisk in 3 large egg yolks one at a time. Fold in 1 cup grated sharp aged white cheddar cheese, 2 scallions, thinly sliced, and the crisped country ham.
4 min
Tip: Don't skip that tiny splash of fish sauce—it brings out the rich savory depth of the country ham without tasting fishy at all.
- 5
In a clean bowl, beat 3 large egg whites and 1 tsp baking powder using a hand mixer or whisk until stiff peaks form. Gently fold one-third of the egg whites into the cornmeal mixture to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
5 min
Tip: Treat those egg whites with respect; folding gently preserves the air pockets that give spoonbread its iconic cloud-like lift.
- 6
Using oven mitts, carefully remove the hot cast-iron skillet from the oven. Drop the remaining 1 tbsp unsalted butter into the pan, swirling to coat the bottom and sides evenly. Scrape the spoonbread batter into the sizzle of the skillet. Bake for 28-30 minutes until puffed, golden brown, and slightly set with a gentle wobble in the center.
30 min
Tip: Resist opening the oven during the first 20 minutes so the trapped steam helps the spoonbread rise high.
- 7
Remove from the oven and let rest for 5 minutes. Serve piping warm directly from the skillet using a large spoon.
5 min
Tip: Spoonbread is meant to be scooped, not sliced like cornbread. It will settle slightly as it rests, which is completely normal.
Chef's Notes
Growing up in Atlanta, Saturday mornings belonged to my grandmother's kitchen. While everyone knows Southern cornbread, traditional Virginia and Carolina spoonbread is its elegant, airy cousin—a dish that sits right at the intersection of a delicate soufflé and rich comfort food. My grandmother always used the savory trim from leftover Sunday country ham to give her spoonbread bite. In this recipe, I've kept her comforting foundation but added sharp aged white cheddar, scallions, and my chef's touch: a tiny dash of fish sauce to elevate the salt-cured depth of the ham. Cooked in a piping hot cast-iron skillet, you get a buttery crispy bottom crust with a center soft enough to eat with a spoon. Serve it alongside hot coffee and maybe a drizzle of warm honey if you like a sweet-and-salty kick!
Frequently Asked Questions
How long does Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread take to make?
Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread takes about 55 minutes total. That includes 20 minutes of prep and 35 minutes of cooking.
How many servings does this recipe make?
This recipe makes 6 servings.
What skill level is needed for Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread?
The main ingredients are: country ham, unsalted butter, whole milk, stone-ground yellow cornmeal, sharp aged white cheddar cheese, scallions, large eggs, fish sauce, red pepper flakes, baking powder, kosher salt, cracked black pepper.
What type of meal is Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread?
Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread is categorized as: breakfast.
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