Nutmeg Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread, and this classic version is the kind of dish that makes people lean in for a second scoop before they've even finished the first. Stone-ground white cornmeal gives it real depth and a slightly rustic texture, while the whole milk and butter keep every bite rich and custardy. The real magic happens when you fold in those whipped egg whites — they lift the whole thing into something impossibly light and airy, with a deep golden top that cracks just enough to reveal the soft, pillowy center beneath. Because the recipe relies entirely on pantry staples and fresh dairy, there's no need to scan labels or worry about hidden spice blends that often sneak in warm baking spices where you least expect them. Everything in the dish is exactly what it says it is, which makes it a genuinely stress-free bake. Serve it straight from the dish the moment it comes out of the oven — it waits for no one, and honestly, neither will your guests.
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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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