Beef Free Classic Spoon Bread
Spoon bread is one of those old-fashioned Southern staples that deserves a serious comeback, and this version is the kind of dish that makes people lean in for a second scoop before they've even finished the first. It's somewhere between a soufflé and a savory pudding — golden and puffed on top, impossibly creamy in the center, and deeply satisfying in a way that feels both humble and special. Stone-ground white cornmeal gives it real texture and flavor, while the whole milk and butter keep every bite rich and tender. The technique of folding in whipped egg whites is what makes this so light and airy rather than dense, and it's more forgiving than it sounds — just be gentle and stop when a few white streaks remain. Everything here is straightforward pantry and dairy, so there's nothing to navigate or substitute; it's naturally free of any meat or animal-based proteins beyond eggs and dairy. Serve it straight from the baking dish the moment it comes out of the oven, because that gorgeous puff won't wait around for long.
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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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