Turmeric Free Classic Spoon Bread

Total time1 hr

Prep time15 min

Cook time40 min

4.8

(30)

Spoon bread sits somewhere between a soufflé and a savory pudding, and this classic version is the kind of dish that makes a table go quiet in the best possible way. Stone-ground white cornmeal gives it real depth and a slightly rustic texture, while whole milk and butter keep every spoonful rich and tender. The magic happens when you fold beaten egg whites into the warm cornmeal base — that step is what lifts the whole thing into something impossibly light and airy rather than dense. For anyone navigating a sensitivity to turmeric, this recipe is naturally in the clear: every ingredient is a simple, familiar pantry staple with no hidden spice blends or seasoning mixes to second-guess. It bakes up with a deep golden top and edges that pull away from the dish just so, and the center stays soft enough to scoop straight to the table. Serve it the moment it comes out of the oven alongside roasted meats, braised greens, or a holiday spread — it waits for no one, and honestly, neither will your guests.

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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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