Fructose Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding — scoopable, custardy, and impossibly comforting straight from the oven. The ingredient list here is refreshingly short and naturally free of the high-fructose pitfalls that can sneak into packaged cornbread mixes, flavored batters, and store-bought sides. Stone-ground white cornmeal, whole milk, eggs, butter, and a pinch of sugar are all you need, and every one of those ingredients is easy to verify and trust. The technique is what makes this dish special: whipping the egg whites to firm, glossy peaks and folding them in gently gives the bake a light, airy lift that sets it apart from dense, heavy cornbread. A deep golden top and a center that barely jiggles when it comes out of the oven tells you it's ready — and you serve it immediately, scooping right from the dish while it's still puffed and warm. It pairs beautifully with roasted meats or a simple green vegetable, making it an elegant but unfussy addition to any table.
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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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