Dairy-Free Spoon Bread
Prep time
Cook time
Total time
This is a basic spoon bread recipe. If desired, you can stir additional seasonings into the cornmeal mixture as it cooks. Or you can add corn, dairy-free cheese alternative, or other add-ins just after the egg yolks.
Recipe type: Side
Cuisine: American
Serves: 6 servings
  • 2 cups + 1 cup unsweetened or plain dairy-free milk beverage*, divided
  • 4 tablespoons dairy-free buttery spread (can sub your favorite baking oil**), divided
  • 1 teaspoon salt
  • 1 cup cornmeal (I use a fine grind)
  • 3 large eggs, separated (see vegan option above for egg-free)
  1. Preheat your oven to 375ºF. Place an 8x8-inch baking dish or 6 single-serve ramekins (I put them on a baking sheet) in your oven while it preheats.
  2. Put the 2 cups milk beverage, 2 tablespoons buttery spread, and salt in a medium saucepan over medium heat. Bring the mixture to a simmer.
  3. Remove the pan from the heat and slowly add the cornmeal, whisking quickly to avoid lumps.
  4. Place the pan back on the heat and cook, whisking often, for 3 to 4 minutes or until quite thick. Remove the pan from the heat.
  5. Put the egg whites in a mixing bowl, and beat with a hand mixer (or whisk) until stiff peaks form.
  6. Put the egg yolks in a medium bowl and whisk in the remaining 1 cup milk beverage until smooth.
  7. Gradually add the egg yolk mixture into the cornmeal mixture while whisking. Gently fold in the stiff egg whites just until the whites disappear.
  8. Remove the baking dish or ramekins from your oven and add the remaining 2 tablespoons buttery spread (1 teaspoon in each if using single serve ramekins). It should quickly melt and coat the bottom. Pour the batter into your baking dish(es) and gently even out.
  9. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the spoon bread comes out clean.
*If you want a very light sweetness to the spoonbread, use plain milk beverage that is lightly sweetened or you can add 1 to 1½ tablespoons sugar (or your sweetener of choice) to the saucepan in step 2.
**If using oil, I would increase the salt to 1⅛ teaspoons.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-spoon-bread