BHA & BHT 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 gives it real character and a slightly nutty depth, while whole milk and butter keep every spoonful rich and tender. The magic happens when you fold in those stiff, glossy egg whites — they lift the whole thing into something almost impossibly airy for such a humble ingredient list. Every component here is straightforward and whole, which means no synthetic preservatives like BHA or BHT sneaking in through processed mixes or shelf-stable shortenings. That's genuinely hard to guarantee with boxed cornbread products, so making it from scratch this way is both the tastier and the safer route. It bakes up with a deep golden top and edges that pull away from the dish just so, and you serve it the old-fashioned way — scooped straight to the table while it's still puffed and steaming. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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