Mustard 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 real texture and a subtly sweet, earthy flavor that instant cornmeal simply can't match. The magic here is in the beaten egg whites — folded in carefully so the batter stays light and airy, they're what give this dish its signature puff and delicate, custard-like center. Because the ingredient list is so clean and straightforward, there's nothing to second-guess for anyone avoiding mustard or hidden condiment-based additives that sneak into so many savory baked goods. Every component is exactly what it says it is: milk, cornmeal, butter, eggs, and a little baking powder. You bake it until the top turns a deep, gorgeous gold, then scoop it straight from the dish while it's still warm and trembling. It's the kind of old-fashioned side that disappears fast at the table.
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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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