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 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!
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.
Love, Nicole P.S. Have you signed up for my email subscription list yet? You’ll never miss a new recipe, and you’ll be the first to receive any news about new cookbooks. Join over 90,000 members—for free!