No holiday is complete without this easy gluten free sweet corn spoon bread casserole on the table. Light, fluffy and creamy, with the slightest crust all around. Happy holidays!
The holidays are all about the food that we share with our nearest, dearest and sometimes most crazy-making friends and family. We each have our private notions about what the gathering should look, feel and (of course) taste like, and sometimes we’re not sure how we’ll survive if, say, Aunt Tiny doesn’t make her famous pumpkin pie.
Somehow, everyone and everything will be just fine. The bird will turn out wonderful, and the side dishes will carry the day, as per usual. Today’s recipe for gluten free sweet corn spoon bread is wonderfully easy (just mix it all together in one bowl and pour into a casserole dish), and is well-worth the space in the oven that it will command on The Big Day.
One bowl, you say, Nicole? Yes, one bowl unless you decide to separate the eggs and whip the egg whites separately. I’ve made this spoon bread many, many (many) times, enough times to be convinced that, if you separate the eggs you shall be richly rewarded … with precisely 2 cm of additional height in your spoon bread.
Dramatic, I know. The rest of the batter is simply rather heavy, what with all of the corn kernels 🌽, not to mention the cornmeal itself. So the eggs have their work cut out for them either way, but the result?
See for yourself! This incredibly moist spoonbread has just the right balance of creamy and fluffy, with only the slightest crust on the edges. The gluten free Jiffy-style corn muffin mix can be made ages ahead of time and stored in the pantry.
Either make a half-recipe just for use here, or make a whole recipe and then some corn muffins with the rest. Or make two spoon breads. Even if you’re having a small gathering, you can’t beat the leftovers!
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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This looks so yummy Nicole! My casserole dishes are wide and shallow, not deep like yours. Do you think that I could I bake this in a Springform pan(maybe an 8 inch)? Thank you, and Happy Thanksgiving!
Do you use the shortening from the jiffy mix or just the dry ingredients?
You use the whole Jiffy dry mix, which includes the shortening, Corey.
Thanks!
Can this be made the the day before and reheated? If so, at what temperature and amount of time would you suggest to reheat?
You can definitely make it ahead of time and reheat it, Deb. I would actually reheat it in the microwave, not the oven, as the oven will dry it out and it’s meant to be quite moist.
Can this be made in a slow cooker with egg yolks and egg whites separated.
I’m afraid I don’t know, Kathleen. That would take some experimenting!
Hi, I’m in UK and can’t get the Jiffy gluten free muffin mix.. Could you please tell me what I would need to add in its place?
Loving your vibes BTW and exciting recipe ideas.
Liz
If you click on the text for jiffy gluten free corn mix in the article it’s a link that takes you to the recipe…
Thank you, Arwen!
Is there a way to make this without eggs?
I’m afraid not, Danica. It’s essentially a soufflé.
Ok thank you