Cashew 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 puffs up in the oven into something golden, custardy, and impossibly light — all thanks to those whipped egg whites folded in just before baking. Stone-ground white cornmeal gives it a subtle, earthy sweetness that pairs beautifully with the richness of whole milk and butter. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved. The technique of folding the whites in stages is the real secret — it keeps the texture airy rather than dense, so each spoonful practically melts. Serve it straight from the dish the moment it comes out of the oven, because that golden top and barely-set center are at their absolute best right away.
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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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