Total Time
Prep 10 mins
Cook 30 mins

This recipe has the taste of cornbread, with a creamy texture. It's almost a cross between a souffle and cornbread. Great comfort food! Serves 2.


  1. Preheat oven to 450°F.
  2. Use the butter or margarine to grease two 2-cup baking dishes.
  3. Sift the cornmeal, sugar and salt together. Pour in the water and stir until smooth.
  4. Beat in the milk, eggs and baking powder.
  5. Pour the batter into the greased dishes. Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.
Most Helpful

I made this tonight as my first souffle and my first spoonbread all in one. It rose beautifully. We thought the portions were a bit large and would probably make it into three servings. We also felt it was a bit bland and could use a touch more sweet and salt. I'm not sure how to adjust those without messing with the souffle aspect, but I simply salted my bites and loved the texture. I'll be excited to eat my other half tomorrow. Thanks, Pimienta!

PaNik June 20, 2011

I have been making this dish for breakfast for several months and it is always great. It is wonderful with berries and syrup. Thank you for a great dish.

jbronwynne January 23, 2009

A lovely, light, slightly sweet tasting spoonbread! I didn't have 2-cup dishes, so used a larger dish and baked it all as one. Thank you Pimienta!

Sharon123 May 26, 2006