Cooking and Serving: 65 minutes | 8 servings
Ingredients
2 tablespoons (28 g) unsalted butter | 2 tablespoons (18 g) basic gum-free gluten free flour blend | 1 ¼ cups (10 fluid ounces) milk
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 8 servings
Ingredients
2 tablespoons (28 g) unsalted butter
2 tablespoons (18 g) basic gum-free gluten free flour blend
1 ¼ cups (10 fluid ounces) milk
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 tablespoon (12 g) granulated sugar
12 ounces frozen corn, defrosted (or fresh corn kernels)
½ cup (70 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
½ cup (66 g) coarsely ground yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 tablespoon (12 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
3 (75 g) egg yolks, at room temperature
¾ cup (180 g) sour cream, at room temperature
15 ounces creamed corn, at room temperature (from recipe above)
4 ounces frozen corn kernels, defrosted (or fresh corn kernels)
3 (75 g) egg whites, at room temperature, whipped to stiff (but not dry)
Instructions
MAKE THE SPOON BREAD
In a large bowl, place the gluten free flour blend, xanthan gum, cornmeal,.
baking powder, salt, and granulated sugar, and whisk to combine well.
Add the melted butter, egg yolks, and sour cream, and mix to combine.
Add the cooled creamed corn mixture, and the additional 4 ounces of corn.
kernels, and mix until combined. The mixture will be thick but very soft.
Add the whipped egg whites, and fold in the whites with a large spatula until.
just combined, taking care not to deflate the egg whites too much.
Transfer the mixture to the prepared casserole dish, and smooth the top.
Moisten the index finger of one hand, and run it gently around the perimeter.
of the dish, separating the top couple inches of the mixture from the side of.
Working quickly, place the dish in the center of the preheated oven and bake.
until lightly golden brown on top and set enough that the spoon bread doesn’t.
jiggle when the dish is shaken gently from side to side (about 45 minutes).
Remove from the oven and allow to cool for about 10 minutes before serving by.
MAKE THE SPOON BREAD
In a large bowl, place the gluten free flour blend, xanthan gum, cornmeal,.
baking powder, salt, and granulated sugar, and whisk to combine well.
Add the melted butter, egg yolks, and sour cream, and mix to combine.
Add the cooled creamed corn mixture, and the additional 4 ounces of corn.
kernels, and mix until combined. The mixture will be thick but very soft.
Add the whipped egg whites, and fold in the whites with a large spatula until.
just combined, taking care not to deflate the egg whites too much.
Transfer the mixture to the prepared casserole dish, and smooth the top.
Moisten the index finger of one hand, and run it gently around the perimeter.
of the dish, separating the top couple inches of the mixture from the side of.
Working quickly, place the dish in the center of the preheated oven and bake.
until lightly golden brown on top and set enough that the spoon bread doesn’t.
jiggle when the dish is shaken gently from side to side (about 45 minutes).
Remove from the oven and allow to cool for about 10 minutes before serving by.
Notes
Originally published on the blog in 2015. In 2019, recipe adapted slightly,
recipes for Jiffy corn muffin mix and homemade creamed corn included in full,
rather than being incorporated
Nutrition information is automatically calculated, so should only be used as an
This easy gluten free cornmeal spoonbread casserole is light, fluffy and creamy,
with the slightest crust all around. Perfect for a holiday, or any day.
easy gluten free cornmeal spoonbread casserole is light, fluffy and creamy, with
the slightest crust all around. Perfect for a holiday, or any day.
Cornmeal spoonbread raw batter in a bowl, in the casserole dish, then baked in
spoonbread raw batter in a bowl, in the casserole dish, then baked in the dish.