I love a simple and delicious gluten-free bread. This spoon bread is both. And, it’s perfect for those of you who can’t tolerate xanthan gum – no gum required.
The idea of spoon bread has always been alluring. The first time I’d ever heard of it was several years ago when reading a Martha Rose Shulman cookbook. The bread was supposed to have similar qualities to regular bread but it’s so baked in a dish and so loose you had to use a spoon to get it on your plate, hence the name spoon bread.
It’s not something I grew up with. The closest thing I remember is something our family called corn casserole. But, up north just about any mess of ingredients baked in a dish is called a casserole.
Granted you can make spoon bread many different ways – this dish is quite different than the first spoon bread recipe I came across. In fact, it’s much like a souffle. The bread actually puffs up really high while baking and, true to a souffle’s nature, it deflates after several being out of the oven for several minutes.
Don’t let the souffle nature of this dish scare you off. There’s nothing scary about whipped egg whites.
It’s bready, a little sweet from the corn, and has a good, down-home comfort food feel. We loved every last bite.
This recipe is adapted from Martha Stewart Everyday Food.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 small onion, diced small
- 1/2 teaspoon kosher salt
- a few cranks of the pepper mill
- 2 cups low-fat milk
- 2 cups frozen corn kernels, thawed
- 1/2 cup yellow cornmeal
- 2 egg yolks
- 4 large egg whites
Instructions
- Preheat the oven to 375F. Butter a 9″ x 6″ or equivalent baking dish and set aside.
- Heat the butter in a 4-quart saucepan over medium low heat. Cook the onions for 5 – 8 minutes, until soft.
- Add the salt, pepper, milk, and corn. Heat until very hot but not boiling.
- Add the cornmeal and whisk constantly until thick. Remove from heat and let cool for 10 minutes.
- Once cool, transfer to a medium bowl and whisk into the egg yolks.
- In a separate bowl, beat the egg whites until they reach the soft peak stage.
- Stir 1/4 of the egg whites directly into the cornmeal mixture.
- Fold the remaining egg whites into the cornmeal mixture in 2 to 3 additions.
- Transfer to the prepared baking dish.
- Bake for 30 – 35 minutes, until the center of the spoon bread is set.
- Let cool for several minutes before serving.
Jennifer
posted on September 28, 2011 at 12:50 pm
OK, this looks great, but I have to get the milk out, too. I’m wondering which dairy-free milk to sub. with. Unsweetened coconut, maybe? I guess I’ll give it a try and see what happens.
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Amy Reply:
October 4th, 2011 at 7:29 am
@Jennifer, I would go for any non-dairy milk that is unflavored.
Hugs,
Amy
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Linda
posted on September 28, 2011 at 12:59 pm
Just in time for lunch! Can’t wait to make this yummy dish!
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Amy Reply:
October 4th, 2011 at 7:29 am
@Linda, Hi Linda!! I heard that you’re doing well! I hope so. You’ve been in my prayers.
Much love,
Amy
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Zoe
posted on September 28, 2011 at 1:24 pm
This looks really good, Amy! I love how you write in the recipe, a few cranks of pepper.
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Amy Reply:
October 4th, 2011 at 7:28 am
@Zoe, Yea, I figured why measure? Everyone should learn to season to taste, right?
Great to hear from you, Zoe!!!
Hugs,
Amy
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Pagan O.
posted on September 28, 2011 at 2:17 pm
Oooo this look yummy. Very similar to corn bread pudding we make at the holidays. Pretty much all the same as above except instead of milk and frozen corn, we use (either canned or homemade) creamed corn and sour cream. Soooo good, but I’ll definitely be trying this as well.
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Amy Reply:
October 4th, 2011 at 7:27 am
@Pagan O., Yes, I remember when I was a kid my family used creamed corn from a can. Not an option anymore but this tastes so much like that corn casserole they used to make.
Hugs,
Amy
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InTolerantChef
posted on September 28, 2011 at 7:18 pm
Cornmeal is not something I find easily over here. I’ve got polenta or masa meal, would either of those be similar? It certainly sounds yummy and I’d love to try it.
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Amy Reply:
October 4th, 2011 at 7:26 am
@InTolerantChef, I would try masa or an instant polenta if you can find it.
xoxo,
Amy
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Cheryl
posted on September 29, 2011 at 3:54 pm
I think I am going to have to try this! It looks really good and I’m always looking for a starch option to dinner.
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Cara
posted on September 29, 2011 at 8:31 pm
Amy this sounds fantastic! I love the simple, natural sweetness of corn.
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harry
posted on September 30, 2011 at 11:16 am
mmmhh.. make me hungry.. good post
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Theresa
posted on October 2, 2011 at 1:06 pm
Any thoughts as to what you might serve this with… chili maybe?
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Amy Reply:
October 4th, 2011 at 7:20 am
@Theresa, This would be a little strange with chili because it’s a soft bread that you eat with a spoon or fork. Try it with something grilled or baked. We had it with grilled chicken.
Hugs,
Amy
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Iris
posted on October 4, 2011 at 5:42 pm
I can’t eat this right now (no corn, eggs, or dairy) but this is exactly the type of dish I have always loved! Someday, when my gut has healed…
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Terry
posted on October 12, 2011 at 3:57 pm
This recipe sounds wonderful! Any suggestions for egg replacement?
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Amy Reply:
October 13th, 2011 at 8:57 am
@Terry, The bread relies on the whipped egg whites to get a light, airy feeling. I don’t think you can get the same effect with an egg sub. You could try it, though.
Check out my Substitutions page here:
http://simplysugarandglutenfree.com/substitutions/
Hugs,
Amy
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Brooklyn Sopher
posted on February 7, 2012 at 6:35 pm
I had this bookmarked for about a week, waiting to get my hands on a new hand mixer. Got one today and this is in the oven. I’m allergic to dairy and have issues with corn, so I’m making this for my husband. It smells so good and I can’t wait to see how it turns out! I’ll let you know! Thanks so much!!!!
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