Colin Spencer

Spoon Bread

Preparation info
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The New Vegetarian
The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a breakfast bread eaten in the US, but to non-Americans it seems more like a heavy soufflé. If eaten hot, it can be spooned out. If eaten cold, turn it out and slice like a cake. Either way, it’s delicious.

Ingredients

  • 600 ml/1 pint/2½ cups milk
  • 1½ teaspoons

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Scald the milk, then pour in the salt and corn meal. Stir continuously to get a smooth mixture and simmer for 5 minutes until it thickens. Allow to cool. Stir the egg yolks into the mixture. Whip the egg whites until stiff and fold them in.