Rice Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding — golden on top, impossibly tender in the center, and scooped straight from the baking dish like the Southern comfort food it truly is. Stone-ground white cornmeal is the star here, giving the dish its earthy, slightly sweet backbone without a grain of rice in sight. The technique is what makes it special: cooking the cornmeal into a thick porridge first, then folding in whipped egg whites to create that signature airy lift. Those beaten whites are the secret to the light, custardy texture that sets this apart from a dense cornbread. Whole milk and butter keep every bite rich and satisfying, while the baking powder adds just enough extra rise to make the top puff and brown beautifully. It comes together with humble pantry staples and no specialty swaps required — just honest ingredients doing exactly what they're supposed to do. Pull it from the oven and serve it immediately; this is one dish that absolutely does not wait.
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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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