Peanut Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting things you can pull out of a Southern kitchen. The batter puffs up in the oven into something golden, custardy, and impossibly light — all thanks to those carefully beaten egg whites folded in before baking. Stone-ground white cornmeal gives it a subtle, earthy sweetness that pairs beautifully with the richness of whole milk, butter, and egg yolks. Every ingredient here is straightforward and naturally free of peanuts, so there's no need to scrutinize labels or worry about hidden cross-contact from processed mixes or packaged shortcuts. The technique of folding the whites in stages is the real secret — it keeps the texture airy rather than dense, so each scoop from the dish is soft and almost cloud-like. Serve it straight from the oven while it still has that gorgeous rise, because this is one dish that waits for no one.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!