Pistachio Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a warm cornbread pudding, and it's one of those Southern classics that feels both humble and a little bit special at the same time. The batter comes together from a short list of honest pantry staples — stone-ground white cornmeal, whole milk, butter, and eggs — so there's no need to scan labels or second-guess anything on the ingredient list. The real magic happens when you fold stiffly beaten egg whites into the warm cornmeal base, giving the finished dish a pillowy, cloud-like lift that makes it impossible to stop at just one scoop. It bakes up with a deep golden top and just the right amount of jiggle in the center, and you serve it straight from the dish while it's still puffed and proud. This is the kind of recipe that earns a permanent spot in your rotation — simple enough for a weeknight, impressive enough to bring to a holiday table.
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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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