Tree Nut Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread casserole, and the result is one of the most comforting, cloud-like dishes you can pull out of the oven. Stone-ground white cornmeal gives it a subtle, earthy sweetness, while beaten egg whites folded into the batter create that signature airy, custardy lift. The whole thing comes together with pantry staples — milk, butter, eggs, a little sugar — so there's no hunting down specialty products or scanning labels for hidden tree nut derivatives. Because every ingredient here is naturally free of tree nuts, you can serve it at the table without a second thought. The technique of folding whipped whites into the warm cornmeal base is the real magic move; it's what separates this from a dense, heavy side dish and turns it into something genuinely impressive. Scoop it straight from the baking dish while it's still puffed and golden, because like any good soufflé-style bake, it waits for no one.
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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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