Sesame Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting things you can pull out of a Southern kitchen. Stone-ground white cornmeal gives it real character and a slightly nutty, earthy flavor that finely milled meal just can't match. Beaten egg whites are folded in to create a batter that puffs up beautifully in the oven, turning golden and set at the edges while staying custardy and tender at the center. The whole dish is built from straightforward pantry staples — milk, butter, eggs, cornmeal — so there's no need to scan labels for hidden sesame in the form of oils, pastes, or seed-heavy blends that sneak into so many packaged mixes. It's served straight from the baking dish with a big spoon, which means it lands on the table warm and dramatic with almost no effort at all. This is the kind of recipe that feels impressive but is genuinely forgiving, and it pairs beautifully with roasted meats, braised greens, or a simple bowl of chili.
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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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