This easy gluten free cornmeal spoon bread casserole is a souffle-like delight, packed with bright kernels of yellow corn. Make it for the holiday season, or any time!
A Southern classic, with a creamy interior and golden crust, with the sweetness of fresh corn and the heartiness of a casserole, as a soft, custard-like casserole.
What is spoon bread?
In case you're new to spoon bread, it's a classic Southern dish that combines cornbread and a light soufflé. At its core, spoon bread is a soft, creamy, and custard-like dish made from cornmeal.
It gets its name from its soft, spoonable consistency. Unlike traditional bread that you can slice, spoon bread is served and eaten with a spoon. It's a comforting, warm, and slightly sweet dish that makes a perfect side, especially on Thanksgiving.
The texture is lighter than cornbread, thanks to the addition of whipped egg whites that are folded in to the batter to give the dish a fluffy, soufflé-like quality. Yet, it's more substantial and hearty than a typical soufflé, making it a satisfying side dish that pairs well with a variety of mains.
It's made from basic everyday gluten free ingredients, yet delivers a taste and texture that feels special and comforting. It's a dish that invites you to slow down, savor each bite, and appreciate the simple joys of home-cooked food.
Why you'll love this old fashioned spoon bread recipe
There's a certain magic in dishes that have stood the test of time, and this recipe is all about comfort food at its finest. What makes this spoon bread truly special is its simplicity.
It's a testament to how basic pantry staples can come together to create something truly delightful. And even though it's gluten free, the flavors are so robust and satisfying that even those not following a gluten free diet will be reaching for seconds.
One of the joys of this spoon bread is its versatility. While it's perfect in its classic form, feel free to let your creativity shine by adding in extras like cheese, herbs, or even some diced jalapenos for a spicy note.
But perhaps the best thing about this spoon bread is its adaptability to any occasion. Whether you're serving it up on a casual weeknight, presenting it at a holiday feast, or bringing it to a potluck, it's a guaranteed crowd-pleaser.
It's all about the side dishes
The holiday season is all about the food that we share with our nearest, dearest and sometimes most crazy-making friends and family. We each have our private ideas about what the gathering should look like, feel, and (of course) taste like, and sometimes we're not sure how we'll survive at all.
Somehow, everyone and everything will be just fine. The meal will turn out wonderful, and the side dishes will carry the day. This recipe, with the right balance of creamy and fluffy and only the slightest crust on the edges, should be at the top of your list. Some may disagree about gluten free gravy, but this casserole is for everyone!
Make-ahead options for this spoon bread
I try not to save this casserole dish for serving only in the holiday season, especially since it's extra special with fresh summer corn. But inevitably, I don't tend to think about it until the weather starts to turn cooler in the fall.
This spoon bread is well worth space in the oven on the big day, but that's not always possible. Luckily, you can make it ahead of time.
Just store it at room temperature for at least an hour or let it cool completely and refrigerate it (covered) for up to 2 days. I recommend letting it sit at room temperature first, then reheating it in right before serving in the microwave. Putting it back in the oven may dry it out.
Homemade creamed corn
The creamed corn recipe is essential since I've never been able to find a ready-made gluten free creamed corn. Not only can that element of the recipe be made ahead of time, but it should be, since it needs to cool to at least room temperature before including it in the spoon bread mixture. And making something ahead will make your gluten free Thanksgiving meal go smoother and be more enjoyable, anyway!
The original recipe for creamed corn makes about 30% more than the recipe included here. Feel free to make the entire original recipe and enjoy the leftovers on their own.
Made easily with gluten free corn muffin mix
When I originally published this recipe, I built it off our recipe for gluten free Jiffy-style corn muffin mix. I used one-half of that muffin mix recipe in place of the gluten free flour blend, cornmeal, baking powder, salt, granulated sugar, and 2 tablespoons of the butter in the spoon bread ingredients list below.
If you'd like to help this recipe come together more quickly without making the entire soufflé ahead of time, try making the corn muffin mix as far ahead of time as you like, and storing in the pantry. You can either make a half-recipe of the muffin mix just for use here, or make a whole recipe and then some corn muffins with the rest.
Of course, you could also make the entire corn muffin mix, double all of the other ingredients (including the creamed corn), and make two spoon breads. Even if you're having a small gathering, you can't beat the leftovers!
Substitution suggestions for spoon bread ingredients
Gluten free dairy free cornmeal spoon bread
To make this recipe dairy-free, you'll need to replace the butter in the creamed corn and in the spoon bread, and the sour cream in the spoon bread. I think it can all be done, though!
The butter in both the creamed corn and the spoon bread should be able to be replaced with Melt brand vegan butter or even Earth Balance buttery sticks. The sour cream can be replaced with nondairy Greek-style plain yogurt. If you can't find that in nondairy form, just strain plain nondairy yogurt of moisture until it's the consistency of Greek yogurt or sour cream.
Can you make this gluten free cornmeal spoon bread without eggs?
I'm afraid that you can't make this dish without eggs entirely. There are 3 eggs, and this recipe is essentially for a soufflé, which relies heavily upon those eggs for height and texture.
Do you have to use the gum-free gluten free flour blend to make creamed corn?
In place of the gum-free gluten free flour blend that is called for in the cream corn recipe, which is made of superfine white rice flour, potato starch, and tapioca starch/flour, you can use arrowroot or superfine sweet white rice flour.
Embracing creativity with add-ins, mix-ins, and extras
Whether you want to add a pop of color, a burst of flavor, or an extra layer of texture, there are plenty of ways to customize your spoon bread.
If you're a fan of cheese, a generous handful of sharp cheddar or creamy Monterey Jack can add a wonderful richness and depth of flavor.
If you're looking to add an extra savory twist to your spoon bread, cooked bacon or ham can be a perfect addition. The smoky, salty flavors of these meats pair wonderfully with the sweetness of the corn. For some color and a bit of freshness, consider stirring in some finely chopped herbs like chives or parsley. And be sure to sprinkle some on top.
For those who like a bit of heat, a diced jalapeño or a dash of cayenne pepper can add a nice kick. And if you're serving your spoon bread with a specific main dish, think about what flavors would complement it best. For example, if you're serving it alongside barbecue chicken, a bit of smoked paprika in your spoon bread could echo those smoky flavors.
FAQs
Can I use canned corn instead of fresh corn in this recipe?
Absolutely! If fresh or frozen corn isn't available, canned corn is a great alternative. Just be sure to drain it very well before adding it to the batter to prevent excess moisture.
Can I freeze the sweet corn spoon bread?
Yes, you can freeze sweet corn spoon bread. Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
To reheat, thaw it in the refrigerator overnight and then warm it in the microwave at low power or a 300°F oven just until heated through.
What can I serve with sweet corn spoon bread?
Sweet corn spoon bread pairs wonderfully with a variety of dishes. It's a classic side for barbecue chicken, grilled meats, or hearty stews. It also goes well with a simple green salad for a lighter meal. And, of course, it's one of those delicious side dishes that are everyone's favorite on the Thanksgiving table.
What should I do if my spoon bread is too dry?
If your spoon bread turns out too dry, it might be due to overbaking. Next time, try reducing the baking time slightly as your oven may run hot.
What should I do if my spoon bread is too wet?
If your spoon bread is too wet, it may not have been baked long enough. Spoon bread should have a custardy, not runny, center.
If it's not done, return it to the oven for a few more minutes. Also, make sure you're using the right size baking dish as a dish that's too small can cause the spoon bread to be too thick and not cook through properly.
Easy Gluten Free Cornmeal Spoonbread
Ingredients
For the creamed corn
- 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)
For the spoon bread
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; click thru for full information on appropriate blends)
- 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) peaks
Instructions
- Preheat your oven to 375°F. Grease a 2-quart round casserole dish and set it aside.
First, make the creamed corn.
- In a medium-size, heavy-bottom saucepan, heat the butter over medium heat, whisking occasionally and allowing the water to boil off. Add the flour blend all at once, and whisk to combine well.
- Allow to cook, whisking occasionally, until the mixture is well-combined and has started to become fragrant (about 1 minute).
- Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
- Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 4 minutes). Add the corn kernels, and whisk to combine.
- Transfer the creamed corn to a wide, flat bowl and allow it to cool until no longer hot to the touch.
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 gently.
- 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 the dish.
- 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 the spoonful.
Notes
Easy Gluten Free Cornmeal Spoonbread
Ingredients
For the creamed corn
- 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)
For the spoon bread
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; click thru for full information on appropriate blends)
- 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) peaks
Instructions
- Preheat your oven to 375°F. Grease a 2-quart round casserole dish and set it aside.
First, make the creamed corn.
- In a medium-size, heavy-bottom saucepan, heat the butter over medium heat, whisking occasionally and allowing the water to boil off. Add the flour blend all at once, and whisk to combine well.
- Allow to cook, whisking occasionally, until the mixture is well-combined and has started to become fragrant (about 1 minute).
- Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
- Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 4 minutes). Add the corn kernels, and whisk to combine.
- Transfer the creamed corn to a wide, flat bowl and allow it to cool until no longer hot to the touch.
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 gently.
- 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 the dish.
- 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 the spoonful.
Noel says
Hi! Can the leftovers be frozen?
If so, how do you reheat after frozen?
Thanks!
Nicole Hunn says
If you freeze the spoonbread, I’d defrost in the refrigerator and then heat in the microwave, Noel.
Deb says
Can this be made the the day before and reheated? If so, at what temperature and amount of time would you suggest to reheat?
Nicole Hunn says
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.