Texas Spoon Bread

Spoon bread is that beautiful in-between thing: not quite cornbread, not quite a soufflé, but something softer and more luxurious than either. This Texas version keeps the ingredient list short and lets technique do all the heavy work.

Scalding the milk and cooking the cornmeal into it first creates a thick, porridge-like base. That’s your foundation. Beaten egg whites folded in at the end are what give this dish its signature puff. They trap air in the batter so it rises tall and golden in the oven.

Temper those egg yolks slowly by stirring a little hot mixture in first. Dump them straight into the hot pot and you’ll end up with scrambled eggs in your batter. Serve it straight from the baking dish with a big spoon while it’s still puffed and steaming.

Pro Tips

• Stir the cornmeal constantly during the 5-minute simmer or it’ll stick and scorch
• Beat egg whites to soft peaks only. Stiff peaks make the bread dense instead of airy
• Fold the whites gently. Aggressive mixing deflates them and kills the puff
• Serve immediately. Like a soufflé, spoon bread starts to fall within minutes of leaving the oven

Variations

• Add ½ cup sharp cheddar and diced jalapeños for a Tex-Mex version
• Stir in a can of creamed corn for a sweeter, moister spoon bread
• Use buttermilk in place of regular milk for a tangier flavor