Almond Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding, and the result is one of the most comforting things you can pull out of a Southern kitchen. The batter comes together with stone-ground white cornmeal, whole milk, butter, and eggs — nothing more, nothing less — so there's zero guesswork about hidden nut ingredients sneaking in. Beating the egg whites to firm, glossy peaks and folding them in gently is what gives this dish its signature lift: a deep golden top that gives way to a custardy, almost cloud-like interior. It bakes up in a buttered dish and gets scooped straight to the table, which means it's as much a showpiece as it is a side. Serve it alongside roasted chicken, braised greens, or a holiday spread and watch it disappear before anything else on the table does. The whole process is straightforward enough for a weeknight but impressive enough to earn a spot at a dinner party.
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Learn more →Ingredients
6 servings
- 2 cups whole milk
- 1 cup water
- 1 tsp salt
- 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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