Wheat Free Classic Spoon Bread
Spoon bread sits somewhere between a soufflé and a savory pudding, and the result is one of the most comforting things you can pull out of a Southern kitchen. The entire recipe is built on stone-ground white cornmeal, whole milk, eggs, and a handful of pantry staples — not a trace of wheat flour anywhere, which makes it a naturally safe and satisfying choice for anyone avoiding gluten-containing grains. Beating the egg whites to firm, glossy peaks and folding them in gently is the move that gives this dish its signature lift, so the center stays custardy and soft while the top turns a deep, gorgeous gold. It bakes up in a buttered dish and goes straight to the table, scooped out with a big spoon while it's still puffed and steaming. Serve it alongside roasted chicken, braised greens, or a holiday spread and watch it disappear before anything else on the table does. This is the kind of recipe that feels impressive but rewards patience more than skill — just don't skip the folding step, and don't let it sit too long before serving.
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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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