Breastfeeding Friendly Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a warm cornbread pudding, and the result is one of those deeply comforting dishes that feels both humble and a little special. Whole milk and real butter give it a richness that nursing parents genuinely need, since calorie-dense, nourishing meals are a priority when your body is working overtime. Stone-ground white cornmeal brings a subtle, earthy sweetness, while beaten egg whites folded in at the end create a pillowy, cloud-like lift that makes every spoonful feel impossibly light. The ingredient list is short and straightforward — whole foods you can feel good about, with no processed additives or mystery fillers to second-guess. Eggs are a standout here, delivering protein and choline, both of which support postpartum recovery and milk production. The technique of folding the whites in stages keeps the batter airy without deflating all that work, so the final bake puffs up beautifully with a deep golden top and a just-set, custardy center. Scoop it straight from the dish while it's hot and pair it with something savory — this one disappears fast.
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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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