Southern Spoon Bread

  • Prep 5 mins
  • Total 45 mins
  • Easy
  • Serves 6

Cornbread meets soufflé with this amazingly moist and creamy Southern Spoon Bread. Perfect served on its own with lashings of butter or alongside pretty much anything you want!


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

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  • 120g fine corn meal
  • 1 tsp sea salt
  • 250ml freshly boiled water
  • 40g butter (melted)
  • 250ml milk
  • 2 large eggs (whisked)
  • 2 tsp baking powder

Optional toppings

  • Butter
  • Soured cream
  • Chopped spring onions
  • Chopped jalapenos


  • Step 1

    Grease an oven dish roughly sized 25 x 18 cm generously with butter and set to one side. Install cooking pot into unit, close the lid and select BAKE, set the temperature to 160°C, and the time to 40 minutes. Select START/STOP to begin pre-heating the unit.

  • Step 2

    Whilst the unit is pre-heating, whisk together the fine corn meal and sea salt in a large bowl. Gradually whisk in the freshly boiled water until there are no lumps. Next whisk in the melted butter, followed by the milk, eggs, and baking powder.

  • Step 3

    Pour the mixture into the greased oven dish. Once the unit beeps to signify that it has finished pre-heating, open the lid and carefully place the baking dish inside. Close the lid and bake for 35-40 minutes until golden brown and set in the middle.

  • Step 4

    Serve immediately with any of the above optional toppings.


    Spoon bread can be served as a dessert – just top with butter and a drizzle of maple syrup or honey.

    To make this dish a little more interesting you can add chopped spring onions, jalapenos, cheese, and even sweetcorn before baking to add more flavour and texture.