Cinnamon Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread, and the result is one of the most comforting, cloud-like dishes you can pull out of a Southern kitchen. Stone-ground white cornmeal gives it a subtle, earthy sweetness, while the whole milk and butter keep every bite rich and custardy. The real magic happens when you fold beaten egg whites into the batter — that step is what lifts the whole thing into something almost impossibly light and airy. For anyone navigating a sensitivity to warming spices, this recipe is a genuine find, since so many baked cornmeal dishes sneak in cinnamon or spiced blends that can be hard to spot on a label. Here, every ingredient is straightforward and easy to verify, so you can focus on technique rather than label-reading. Serve it straight from the baking dish the moment it comes out of the oven — it deflates quickly, and the golden, just-set center is absolutely worth the urgency.
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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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