Dairy Free Classic Spoon Bread

Total time1 hr

Prep time15 min

Cook time40 min

Stone-ground white cornmeal cooks down into a thick, savory porridge, then gets lightened with airy whisked egg yolks and billowy beaten egg whites for that signature soufflé-like rise. The result is a spoon bread with a deep-golden, cracked top and a soft, custardy center that's meant to be scooped straight from the baking dish while it's warm. A touch of sugar and salt keeps the flavor balanced, savory but with just enough sweetness to round out the cornmeal. It bakes up puffed and trembling, then settles into something between a soufflé and a cornbread pudding — comforting, a little dramatic, and best served immediately. This one's a great pick for a dairy free table, no fuss required to get that classic spoon bread texture right.

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Ingredients

6 servings

2 cups whole milk
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
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Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 cup water
1 tsp salt
1 cup stone-ground white cornmeal
2 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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