Spoonbread:
75g soft butter, plus more for greasing
450g sweetcorn kernals, drained
4 spring onions, roughly chopped
150g mature cheddar, roughly chopped
4 eggs
350g yellow cornmeal
2 tsp baking powder
1 litre full fat milk
Nigella recommends baking in a round, shallowish copper roasting tin (28cm x 5cm deep with a 2.25l capacity). I'm sure you've got one of these just lying around - she says to adust cooking time if you're using one with different dimensions 
Preheat oven to 220/Gas 7. Grease ovenproof tin/dish.
Melt 75g butter in a saucepan over a low heat and leave to cool.
Put sweetcorn, spring onions and cheddar into a food processor with the eggs.
Process to chop the vegetables and cheese and then add the cornmeal and baking powder.
Process again until the mixture becomes paste-like, then, with the motor running, add the milk and melted butter.
Pour into the greased tin/dish and bake for 1 hour until just set.
Remove spoonbread from the over and let it stand for 10 mins - it will continue cooking as it stands - before taking to the table.
Good luck!