Barley Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, cloud-like dishes you can pull out of the oven. Stone-ground white cornmeal is the backbone here, cooked low and slow into a thick porridge before eggs, butter, and a touch of sugar transform it into something truly special. The whole thing is naturally free of barley and any grain-based fillers — just honest, simple ingredients that come together beautifully. Beating the egg whites to firm, glossy peaks and folding them in carefully is what gives this dish its signature lift and airy texture, so don't rush that step. It bakes up with a deep golden top, set edges, and a center that's just barely jiggly — exactly what you want. Scoop it straight from the dish while it's hot, because like any good soufflé-style bake, it's at its absolute best the moment it comes out of the oven.
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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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