Paraben Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, pillowy things you can pull from an oven. Stone-ground white cornmeal gives it real texture and a slightly nutty, earthy flavor that instant cornmeal simply can't match. The technique of folding in whipped egg whites is what makes the whole thing lift and puff into something almost ethereal — golden on top, custardy and tender in the center. Every ingredient here is a whole, recognizable kitchen staple, which is exactly what you want when you're keeping your plate free from synthetic preservatives and chemical additives that sneak into so many packaged mixes and store-bought sides. Whole milk, fresh eggs, real butter, and a handful of pantry basics are all it takes. Because you're building this from scratch in a single baking dish, there's no guesswork about what's actually in your food. Scoop it straight to the table while it's still puffed and steaming — this one 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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