Citrus Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, pillowy things you can pull from an oven. Stone-ground white cornmeal gives it a subtle, earthy sweetness, while the folded egg whites create an airy, cloud-like lift that makes each spoonful feel almost impossibly light. The whole dish comes together from a short list of honest pantry staples — milk, butter, eggs, cornmeal — with absolutely nothing citrus-derived hiding in the mix. That matters more than it sounds, because plenty of baked goods sneak in citric acid as a preservative or lemon as a flavor brightener, but this recipe keeps things beautifully clean. Beating the egg whites to firm, glossy peaks is the one technique worth taking your time on, since that's what transforms a simple cornmeal porridge into something genuinely special. Serve it straight from the baking dish the moment it comes out of the oven — it deflates as it cools, and the golden, set edges paired with that barely-jiggly center are best enjoyed 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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