Capsaicin Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding, and the result is one of the most comforting things you can pull from an oven. The stone-ground white cornmeal gives it a subtle, earthy sweetness, while the whole milk and butter keep every spoonful impossibly rich and tender. Because the heat here comes entirely from the oven and not from any chiles, peppers, or spice blends, this is a genuinely safe choice for anyone managing capsaicin sensitivity — no label-reading required. The technique of folding beaten egg whites into the warm cornmeal base is what makes it puff and lift into something almost ethereal rather than dense. It takes a little patience to get those whites to firm, glossy peaks, but the payoff is a golden, cloud-like center that jiggles just slightly when you pull it from the oven. Serve it straight from the baking dish while it's still warm — this is not a recipe that waits around.
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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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