Gluten Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and the result is one of the most comforting things you can pull from an oven. The base is stone-ground white cornmeal cooked into a thick porridge with whole milk and water, then enriched with butter, egg yolks, and a touch of sugar before beaten egg whites are folded in to give the whole thing an impossibly light, airy lift. Because cornmeal is naturally gluten free, there's no swapping or substituting required here — this is just the dish as it was always meant to be made. The technique of folding in whipped egg whites is what makes it soufflé-like and golden on top while staying custardy and soft in the center. You scoop it straight from the baking dish, which means it lands on the plate in soft, pillowy spoonfuls that are perfect alongside roasted meats, braised greens, or really anything that could use something warm and a little indulgent next to it. It's the kind of old-fashioned recipe that earns a permanent spot in your rotation.
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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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