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.
Serves: 6 servings
- 2 tablespoons unsalted butter
- ½ small onion, diced small
- ½ teaspoon kosher salt
- a few cranks of the pepper mill
- 2 cups low-fat milk
- 2 cups frozen corn kernels, thawed
- ½ cup yellow cornmeal
- 2 egg yolks
- 4 large egg whites
- 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 ¼ 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.