MSG Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, cloud-soft dishes you can pull from the oven. Stone-ground white cornmeal gives it a gentle, earthy sweetness, while beaten egg whites folded in just before baking create that signature airy, custardy lift. The whole thing comes together from a short list of honest pantry staples — whole milk, butter, eggs, a touch of sugar — so there's no need to scrutinize labels for hidden additives or flavor enhancers. That matters more than it sounds, because processed corn products and packaged mixes are common culprits for sneaking in unwanted ingredients. Here, you control every element from start to finish. The technique is straightforward: cook the cornmeal into a thick porridge, fold in the whipped whites, and bake until the top turns a deep, burnished gold. Scoop it straight from the 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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