Pork Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding — impossibly soft, custardy in the center, and golden on top in a way that makes it hard to wait the full 35 minutes before digging in. Stone-ground white cornmeal gives it real texture and a gentle, earthy sweetness that pairs beautifully with the richness of whole milk and butter. The technique here is what makes it special: beating the egg whites to firm, glossy peaks and folding them in carefully is what lifts the whole dish into something almost ethereal. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's nothing to scrutinize on a label or swap out. It's a dish rooted in Southern tradition, and it comes together with pantry staples you likely already have on hand. Serve it straight from the baking dish the moment it comes out of the oven — it waits for no one, and honestly, neither will your guests.
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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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