Oats Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and the result is one of the most comforting things you can pull out of an oven. The base is stone-ground white cornmeal cooked into a thick, buttery porridge, then lifted with beaten egg whites until it bakes up into something impossibly light and golden. Because the entire recipe is built around cornmeal, milk, eggs, and butter, there's no need to hunt down specialty substitutes or scrutinize labels for hidden grain additives. For anyone navigating an oat sensitivity, this is the kind of dish that feels indulgent without requiring any workarounds at all. The technique of folding stiff egg whites into the warm cornmeal batter is what gives it that signature airy, custardy center — it looks impressive but comes together with basic kitchen tools. Scoop it straight from the baking dish while it's still puffed and steaming, because it 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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