Nitrate & Nitrite 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. Stone-ground white cornmeal gives it real body and a slightly nutty depth, while beaten egg whites folded in at the end are what make the whole thing puff and turn gloriously golden on top. Every single ingredient here is a whole, unprocessed staple — milk, butter, eggs, cornmeal — so there's nothing hidden to worry about, no cured or processed components in sight. That matters more than people realize, since preserved and packaged foods are often where unwanted additives sneak in. This recipe keeps things completely clean without sacrificing even a hint of richness or flavor. You scoop it straight from the baking dish while it's still warm, which means it hits the table fast and disappears even faster.
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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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