Turkey Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding, 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 depth, while whole milk and butter keep every spoonful rich and custardy. The magic here is in the egg whites — beaten to firm, glossy peaks and folded in carefully so the finished dish puffs up golden and dramatic in the oven. There's no poultry, no meat, no hidden broth or stock to worry about — just honest pantry staples doing beautiful work together. It's the kind of dish that makes guests lean in and ask what it is, and the answer is always satisfying. Scoop it straight from the baking dish while it's still hot, because that jiggly, soufflé-like center is at its absolute best the moment it comes out of the oven.
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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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