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Easy Gluten Free Sweet Corn Spoon Bread

Easy Gluten Free Sweet Corn Spoon Bread

Easy Gluten Free Sweet Corn Spoon Bread. Everyone's favorite side dish!

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.

Easy Gluten Free Sweet Corn Spoon Bread, Step by Step. Everyone's favorite side dish!

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?

Easy Gluten Free Sweet Corn Spoon Bread. Everyone's favorite side dish!

See for yourself! This incredibly moist spoon bread is 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!

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Prep time: Cook time: Yield: 8 to 10 servings


8 1/2 ounces gluten free Jiffy-style corn muffin mix (1/2 recipe)

6 tablespoons (84 g) unsalted butter, melted and cooled

3/4 cup (180 g) sour cream, at room temperature (can replace with plain Greek-style yogurt)

15 ounces creamed corn (homemade creamed corn or canned), at room temperature

4 ounces frozen corn kernels, defrosted

3 eggs (150 g, weighed out of shell) at room temperature (optional step: separating the eggs)


  • Preheat your oven to 375°F. Grease a 2-quart round casserole dish and set it aside.

  • In a large bowl, place the corn muffin mix and whisk to loosen. Create a well in the center of the mix and add the butter and sour cream, mixing until just combined after each addition. Add the creamed corn and defrosted corn kernels, and mix again until just combined. Add the eggs* to the mixture, and mix once more until just combined.

  • *For a fluffier spoon bread, separate the eggs and stir the yolks into the mixture. Whip the egg whites on medium speed in a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer until stiff, but not dry, peaks form. Fold the egg whites into the spoon bread batter.

  • Scrape the spoon bread batter into the prepared casserole dish, and smooth the top into an even layer. Place 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 the spoonful.

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Comments are closed.

  • Sherry L
    November 24, 2015 at 9:11 PM

    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!

  • Corey
    November 24, 2015 at 6:23 PM

    Do you use the shortening from the jiffy mix or just the dry ingredients?

    • November 24, 2015 at 6:52 PM

      You use the whole Jiffy dry mix, which includes the shortening, Corey.

    • Corey
      November 25, 2015 at 8:50 AM


  • Deb
    November 22, 2015 at 8:51 PM

    Can this be made the the day before and reheated? If so, at what temperature and amount of time would you suggest to reheat?

    • November 24, 2015 at 6:52 PM

      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.

  • Kathleen Moll Arnold
    November 22, 2015 at 1:11 PM

    Can this be made in a slow cooker with egg yolks and egg whites separated.

    • November 24, 2015 at 6:51 PM

      I’m afraid I don’t know, Kathleen. That would take some experimenting!

  • Liz
    November 20, 2015 at 10:46 AM

    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.


    • Arwen in NJ
      November 20, 2015 at 10:57 AM

      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…

    • November 20, 2015 at 3:19 PM

      Thank you, Arwen!

  • Danica
    November 20, 2015 at 10:20 AM

    Is there a way to make this without eggs?

    • November 20, 2015 at 3:19 PM

      I’m afraid not, Danica. It’s essentially a soufflé.

    • Danica
      November 20, 2015 at 5:33 PM

      Ok thank you

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