Shellfish 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 texture and flavor, while whole milk and butter keep every spoonful rich and satisfying. The magic happens when you fold stiffly beaten egg whites into the warm cornmeal base — that step is what lifts the whole dish into something light and almost custardy, with a deep golden top and a center that barely jiggles when it comes out of the oven. Every ingredient here is straightforward pantry staple territory, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your comfort food. It's the kind of dish that looks impressive on the table but comes together with a saucepan, a mixing bowl, and a little patience. Serve it immediately, scooped straight from the baking dish, alongside roasted meats, braised greens, or honestly anything that could use a pillowy, savory side.
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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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