Ginger Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and it is one of those deeply comforting Southern dishes that deserves far more attention than it gets. The stone-ground white cornmeal gives it a rustic, slightly nutty backbone, while the folded egg whites lift the whole thing into something impossibly light and custardy. You scoop it straight from the baking dish while it's still puffed and golden, which means it hits the table with a kind of drama that feels special even on a weeknight. For anyone navigating a sensitivity to ginger, this recipe is a natural fit — the ingredient list is refreshingly straightforward, built entirely from pantry staples with zero spice blends or hidden seasonings to second-guess. Whole milk and butter keep the interior rich and tender, and the baking powder works alongside those beaten egg whites to create that signature rise. It pairs beautifully with roasted meats, braised greens, or honestly just a generous pat of butter melting into the warm, pillowy center.
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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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