Spoon Bread

Preparation info

    • Difficulty


    • 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.


  • 600 ml/1 pint/ cups milk
  • teaspoons sea salt
  • 100 g/4 oz/1 cup corn meal
  • 5 eggs, separated


    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. Pour into a 1.75-litre/3-pint/2-quart soufflé dish and bake for 45 minutes, or until the mixture is well risen and nicely brown.