Honey Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting things you can pull from an oven. The inside stays custardy and soft while the top turns a deep, burnished gold — you scoop it straight from the dish, which is half the charm. Every ingredient here is straightforward pantry and dairy staples, so there's nothing to second-guess if you're avoiding sweeteners like honey. The small amount of sugar in the recipe is just plain granulated, keeping the whole dish clean and uncomplicated. Beating the egg whites to firm peaks and folding them in is the move that gives this dish its signature lift without relying on anything fancy. It's the kind of recipe that feels impressive at the table but is really just good technique and simple ingredients doing their job. Serve it immediately alongside roasted meats, braised greens, or a bowl of chili and watch it disappear fast.
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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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