Frances’ Leek Spoon Bread

Spoon Bread is a traditional dish from the Southern states of America. It often includes cornmeal to create a softer, eggier style of cornbread, but this leek version, from Frances Phasey, produces a delicious, moist dish almost like the filling for a quiche, with a crunchy breadcrumb and cheese topping. It's an easy lunch or supper dish and can be served with a baked potato, salad, or our roasted vegetables.

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2 medium leeks, washed and sliced

50g butter

4 large eggs

50g Caerphilly cheese

2 heaped tablespoons of self-raising flour

Salt & pepper

2 heaped tablespoons of breadcrumbs

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  1. 1) Melt the butter in a metal dish on top of the stove, and then add the leeks.
  2. 2) Let the leeks soften for about 15 minutes in the oven, but keep an eye on them and stir them frequently or some will go brown.
  3. 3) Whisk the eggs, add the flour and seasoning and mix well. Stir in most of the cheese, reserving some for the topping.
  4. 4) Pour into a dish (our squarish ceramic bowls are ideal for this) and top with the breadcrumbs and the remaining cheese.
  5. 5) Cook in a medium oven for about 30 minutes.
  6. 6) The beautiful oven gloves we used are available from our website!