Chestnut Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and it's one of those old-fashioned Southern dishes that deserves a serious comeback. The batter comes together from pantry staples — stone-ground white cornmeal, whole milk, butter, and eggs — with absolutely nothing in the recipe that could pose a chestnut concern. Beating the egg whites to firm, glossy peaks and folding them in gradually is the move that gives this dish its signature airy, custardy lift. It bakes up with a deep golden top and edges that pull away from the dish, while the center stays just barely set and impossibly tender. You scoop it straight from the baking dish, which is part of the charm — no slicing, no fuss, just warm spoonfuls of comfort. Serve it alongside roasted meats, braised greens, or a holiday spread and watch it disappear before anything else on 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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