High Fructose Corn Syrup Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole — impossibly light, custardy in the center, and golden on top in a way that makes it hard to wait the full 35 minutes. It's the kind of Southern comfort dish that disappears fast at the table, scooped straight from the baking dish while it's still puffed and steaming. Every ingredient here is straightforward and whole: stone-ground white cornmeal, whole milk, real butter, eggs, and a touch of sugar — nothing processed, nothing with a suspiciously long label. That matters more than you'd think, because corn-based products and packaged mixes are some of the sneakiest places hidden sweeteners tend to show up. By building this from scratch, you stay in complete control of what goes into the dish. The technique of folding whipped egg whites into the warm cornmeal batter is what gives it that airy, almost cloud-like lift — it's a small extra step that makes a genuinely big difference. Serve it alongside roasted chicken, braised greens, or honestly just a pat of butter and a spoon.
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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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