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!