Black Pepper 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 a subtle, earthy sweetness, while beaten egg whites folded into the batter create that signature airy, custardy lift. The center stays just barely jiggly when it comes out of the oven — that's exactly what you want, and it firms up beautifully as you scoop it straight from the dish. For anyone avoiding black pepper, this recipe is a natural fit because the seasoning is simply salt and a touch of sugar, so there's nothing hidden to worry about. No spice blends, no pre-seasoned mixes — just clean, honest ingredients you can verify at a glance. It's the kind of side dish that pairs effortlessly with roasted meats, braised greens, or a simple bowl of soup, and it genuinely impresses at the table without requiring any advanced technique. Just fold gently, bake until golden, and serve immediately while it's still puffed and glorious.
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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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