Walnut Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a cornbread pudding — impossibly soft in the center, golden on top, and best eaten straight from the baking dish with a big spoon. This Southern classic gets its airy lift from beaten egg whites folded carefully into a stone-ground cornmeal base, creating a texture that's light and custardy rather than dense or crumbly. The ingredient list is refreshingly short: whole milk, water, cornmeal, butter, eggs, and a pinch of sugar and salt — nothing hidden, nothing to second-guess. For anyone navigating tree nut concerns, this is exactly the kind of recipe that just works without any substitutions or workarounds, since every component is naturally free of walnuts and nut-adjacent risks. The technique is straightforward — cook the cornmeal into a thick porridge, fold in those glossy egg white peaks, and let the oven do the rest. It pairs beautifully with roasted meats, braised greens, or a drizzle of honey if you want to lean into the sweet side. Pull it from the oven the moment that top turns deep amber and serve immediately, because this one 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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