Oral Allergy Syndrome Friendly 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 batter is built on stone-ground white cornmeal cooked into a thick porridge with whole milk and water, then enriched with butter, egg yolks, and a touch of sugar before beaten egg whites are folded in to give it that signature airy lift. For anyone navigating oral allergy syndrome, this recipe is a natural fit — it relies on simple, cooked, minimally processed ingredients with no raw fruits, vegetables, or tree nuts anywhere in sight. Cooking the cornmeal low and slow until it pulls away from the pan is the key step that gives the final dish its creamy, custardy interior. The whipped egg whites are what make it puff and brown so beautifully on top, so take your time getting them to firm, glossy peaks before folding. Once it comes out of the oven deep golden and barely jiggly in the center, you scoop it straight from the dish — no slicing, no fuss. It's the kind of old-fashioned Southern side that feels special enough for a dinner party but simple enough for a quiet weeknight.
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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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