Southern Spoon Bread
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 Dairy
- Contains Eggs
Prepared with
Ingredients
- 4oz fine corn meal
- 1 tsp sea salt
- 8fl. oz freshly boiled water
- 1oz butter (melted)
- 8fl. oz milk
- 2 large eggs (whisked)
- 2 tsp baking powder
Optional toppings
- Butter
- Soured cream
- Chopped spring onions
- Chopped jalapenos
Instructions
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.
Notes:
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.