Nightshade 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-like dishes you can pull out of the oven. The batter is built on stone-ground white cornmeal cooked into a thick porridge with whole milk and water, then lifted with beaten egg whites that give it that signature airy, custardy interior. Because the ingredient list is so clean — dairy, eggs, cornmeal, butter — there's nothing here to flag for anyone avoiding nightshades, no tomatoes, peppers, or hidden spice blends to second-guess. That simplicity is actually what makes this dish so satisfying to cook: every step is intentional, from folding in the glossy egg whites to watching the top turn deep golden in the oven. The technique of whipping the whites separately is the real secret, creating a center that jiggles just slightly when you pull it from the oven and scoops out like a dream. It's the kind of side dish that makes people ask what's in it, and the answer is refreshingly short. Serve it straight from the baking dish while it's still puffed and warm — it won't wait, and honestly, neither will anyone 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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