Chicken 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. Stone-ground white cornmeal gives it a subtle, earthy sweetness, while beaten egg whites folded into the batter create a custardy, cloud-like interior that practically melts on the tongue. The whole dish comes together with pantry staples — milk, butter, eggs, and cornmeal — so there's nothing to hunt down and no hidden proteins to worry about. Beating the whites to firm, glossy peaks and folding them in gently is the key move here; it's what lifts the batter from dense porridge to something genuinely airy and special. The top bakes up deep golden brown while the center stays just barely set, which is exactly what you want when you scoop it straight from the dish at the table. It pairs beautifully with roasted vegetables, a pot of beans, or a simple green salad for a satisfying meal that needs nothing else.
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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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