Low Sodium Classic Spoon Bread

Total time1 hr

Prep time15 min

Cook time40 min

This soufflé-like cornbread pudding gets its structure from stone-ground cornmeal cooked into a thick porridge, then lightened with whipped egg whites folded in until the batter turns airy and pale gold. A touch of sugar rounds out the corn flavor, while the egg yolks lend richness and help the whole thing puff into a deep golden top with a soft, custardy center. It bakes up dramatically, rising tall in the dish before settling into tender, spoonable bites straight from the oven. Simple pantry staples and careful folding technique are really what make this dish work, and it's a great pick if you're watching sodium and want something comforting without relying on a heavy-handed shaker. Scoop it warm and serve it as a side that feels indulgent but keeps things simple where it counts.

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Ingredients

6 servings

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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1 cup water
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup stone-ground white cornmeal
2 tbsp unsalted butter, cut into pieces
1 tsp sugar
3 large eggs, separated
1 tsp baking powder

Instructions

1
Preheat the oven to 375°F (190°C). Generously butter a 2-quart baking dish and set aside.
2
Combine the milk, water, and salt in a medium saucepan over medium heat and bring to a gentle simmer. Whisk in the cornmeal in a slow, steady stream, then reduce the heat to low and cook, stirring constantly with a rubber spatula, until the mixture thickens to a stiff porridge and pulls away from the sides of the pan, about 5 minutes. Remove from the heat.

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