Caffeine Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, pillowy things you can pull out of an 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 whole dish comes together from pantry staples — milk, butter, eggs, and a handful of simple dry ingredients — with absolutely nothing that would sneak in a caffeine hit. That makes it a genuinely worry-free choice for anyone avoiding stimulants, since so many baked goods can hide unexpected sources in chocolate chips, cocoa powder, or specialty flavorings. The technique of whipping the whites to firm peaks and folding them in carefully is what separates a truly cloud-like spoon bread from a dense one, so don't rush that step. Bake it until the top is a deep, crackly gold and the center has just the faintest jiggle, then scoop it straight from the dish while it's still puffed and steaming. It's the kind of old-fashioned side that disappears fast at the table.
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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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