Coconut Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding, and the result is one of the most comforting things you can pull out of a Southern kitchen. Stone-ground white cornmeal gives it real texture and a slightly nutty, earthy flavor that instant cornmeal just can't match. The magic here is in the egg whites — beaten to firm, glossy peaks and folded in carefully so the finished dish puffs up tall and golden with a center that's just barely set. Every ingredient in this recipe is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Whole milk and unsalted butter keep the crumb rich and tender, while baking powder gives it a little extra lift alongside those whipped whites. It bakes up with deep golden edges that pull away from the dish and a custardy middle that you scoop straight to the table — this is not a slice-and-serve situation. Bring it out immediately and watch it disappear.
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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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