Pescatarian 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 an oven. Stone-ground white cornmeal gives it a subtle, earthy sweetness, while beaten egg whites folded into the batter create that signature airy, custardy lift that makes every spoonful feel almost impossibly light. The whole dish comes together with pantry staples — milk, butter, eggs, and a little baking powder — so there's nothing complicated standing between you and a bubbling, golden baking dish. Because this recipe is built entirely on eggs, dairy, and cornmeal, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. The technique of whipping the whites to firm peaks and folding them in carefully is the real secret here, so resist the urge to rush that step. Serve it straight from the dish the moment it comes out of the oven, since the puffed top is at its dramatic best right away. It's the kind of old-fashioned side that earns a permanent spot on your dinner rotation.
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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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