Brazil Nut Free Classic Spoon Bread

Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting things you can pull out of a Southern kitchen. The batter comes together with whole milk, stone-ground white cornmeal, and a handful of pantry staples, so there's nothing exotic or hard to track down. The real magic happens when you fold in those stiff, glossy egg whites — they give the finished dish a cloud-like lift that makes every scoop feel impossibly light against the golden, set edges. Because the ingredient list is so straightforward and naturally free of tree nuts, you don't have to squint at any labels or worry about hidden cross-contact from specialty flours or nut-based add-ins. It bakes up in a buttered dish at 375°F until the top turns deep amber and the center holds just the faintest jiggle — that's your cue to bring it straight to the table. Serve it immediately by scooping right from the dish, because this is the kind of recipe that waits for no one.

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