Vegetarian 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 texture and a slightly nutty, earthy flavor that the finer stuff just can't match. The technique of folding whipped egg whites into the warm cornmeal base is what makes this dish so special — it creates a custardy, cloud-like interior beneath that deep golden crust. Every ingredient here is straightforwardly meat-free, so there's no label-checking or substitution stress involved. You scoop it straight from the baking dish while it's still puffed and warm, which means it's as much of a showstopper at the table as it is satisfying to eat. Pair it with roasted vegetables, a hearty stew, or just a generous pat of butter and you have something genuinely memorable.
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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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