Macadamia 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. Stone-ground white cornmeal gives it a slightly rustic, earthy backbone, while whole milk and butter keep every spoonful rich and tender. The real magic happens when you fold in those whipped egg whites — they lift the whole dish into something airy and almost custardy in the center, with a deep golden crust around the edges. Every ingredient here is straightforward pantry staple territory, so there's no need to scan labels or worry about hidden nut additions sneaking into your dish. The technique is simple enough for a weeknight but impressive enough to set on a holiday table. Just scoop it straight from the baking dish while it's still puffed and steaming — this one waits for no one.
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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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