Pregnancy Friendly Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and this classic version is the kind of comfort food that feels genuinely special without requiring any complicated techniques. The base is a simple stone-ground cornmeal porridge enriched with whole milk, butter, and egg yolks, then lifted into something impossibly light by folding in whipped egg whites before baking. That extra step is what gives it that gorgeous golden dome and a center that's custardy and soft — scoopable straight from the dish, just as the name promises. During pregnancy, it's reassuring to know exactly what's going into your food, and this recipe keeps things clean and straightforward: whole ingredients, no processed additives, and nothing to second-guess. The eggs provide a solid hit of protein and choline, the whole milk adds calcium, and the cornmeal brings a gentle, satisfying heartiness that's easy on a sensitive stomach. It bakes up beautifully as a side dish alongside roasted vegetables or a simple protein, but honestly it's good enough to eat on its own with just a little extra butter melted into the warm, pillowy center. Serve it the moment it comes out of the oven — that's when it's at its absolute best.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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