Artificial Food Coloring Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and this classic version delivers that impossibly light, custardy texture that makes it such a beloved Southern staple. Every ingredient here is exactly what it sounds like — whole milk, stone-ground cornmeal, eggs, butter — with zero synthetic dyes or artificial additives hiding in the mix. That matters more than you might think, since packaged cornbread mixes and boxed sides often sneak in coloring agents to achieve a uniform golden look. Here, the gorgeous deep-brown top comes entirely from the oven and the natural sugars in the batter doing their thing. The technique of folding in whipped egg whites is what gives the dish its signature airy lift, so don't rush that step. Scoop it straight from the baking dish while it's still puffed and steaming — it deflates quickly, and that first spoonful, rich with butter and sweet corn flavor, is absolutely worth the effort.
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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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