Seeds Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and the result is one of the most comforting things you can pull out of a Southern kitchen. The batter comes together from a short list of wholesome staples — whole milk, stone-ground white cornmeal, eggs, butter — with absolutely nothing that would raise a flag for anyone avoiding seeds. That matters more than you might think, since plenty of baked goods and cornbread mixes sneak in poppy seeds, sesame, or sunflower for texture, but this recipe keeps things beautifully clean. The real magic here is in the technique: beating the egg whites to firm, glossy peaks and folding them in gently gives the finished dish an airy, cloud-like lift that a standard cornbread simply can't match. It bakes up with a deep golden top, set edges, and a center that trembles just slightly when you nudge the dish — exactly what you're looking for. You serve it straight from the baking dish with a big spoon, which makes it as casual and unfussy as it is impressive. This is the kind of recipe that earns a permanent spot on your 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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