This golden, souffléd cornbread starts with stone-ground white cornmeal cooked into a thick, silky porridge, then enriched with butter and a touch of sugar for warmth and depth. Egg yolks whisked in bring richness, while stiffly beaten egg whites get folded through in stages, giving the batter the lift that makes spoon bread so irresistibly light and custardy in the center. Baked until the top turns deep golden and the edges pull cleanly from the dish, it emerges puffed and just barely set, meant to be scooped warm straight from the baking dish. The result is somewhere between a soufflé and cornbread, savory and tender, with a gentle wobble that signals it's ready. It's a comforting, spoonable side that fits neatly into a low FODMAP table without sacrificing any of its old-fashioned charm. Serve it right away for the best texture, while that airy rise is still at its peak.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Generously butter a 2-quart baking dish and set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
