Carrageenan Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and this classic version delivers that impossibly light, custardy texture that makes it such a beloved Southern staple. Whole milk, stone-ground white cornmeal, and fresh eggs are the backbone here — simple, recognizable ingredients with no additives or stabilizers hiding in the mix. That matters more than you might think, because carrageenan turns up in a surprising number of dairy products and processed foods as a thickener, making even "simple" recipes a minefield when you're shopping without reading every label carefully. Using whole milk and unsalted butter straight from the source keeps this dish completely clean. The technique is what makes it special: beaten egg whites are folded in just before baking, giving the finished dish its signature puff and delicate, spoonable crumb. It comes out of the oven golden on top, set at the edges, and just barely trembling in the center — the kind of thing you scoop straight from the dish and eat while it's still warm. Comfort food doesn't get much more satisfying than this.
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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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