Chili Cheese Spoon Bread

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“An updated, flavor filled version of an old favorite from the Lodge at Sedona, Sedona, Arizona.”
1hr 35mins

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.

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