Pecan Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and this classic version is the kind of dish that makes a table go quiet the moment it's served. Stone-ground white cornmeal gives it real depth and a slightly rustic texture, while the whole milk and butter keep every spoonful rich and tender. The magic happens when you fold stiffly beaten egg whites into the warm cornmeal base — that step is what lifts the whole thing into something impossibly light and airy rather than dense. There are no nuts of any kind in this recipe, so anyone avoiding pecans can dig in without a second thought about hidden ingredients or shared processing risks. It bakes up with a deep golden top and edges that pull away from the dish just so, and the center stays custardy enough to scoop straight to the plate. This is pure Southern comfort food at its most unfussy, and it pairs beautifully with roasted meats, braised greens, or honestly just a pat of extra butter. Serve it the moment it comes out of the oven — spoon bread 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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