Recipe: Gluten-Free Corn Spoon Bread

I love to cook.  A lot.  Give me a couple of ingredients and turn me loose in my closet-sized kitchen.  I will whip something up.  I often post a lot of my creations on my Facebook page and I get a lot of requests for recipes.  So, I figured I might as well add recipes to my blog.  I’m looking forward to sharing even more of my love for food with this new addition.

For my first recipe blog…

Gluten-Free Corn Spoon Bread

Gluten-Free Corn Spoon Bread
Gluten-Free Corn Spoon Bread

Servings: 6-8
Time: Prep 20 minutes; Bake 35 minutes


  • 3 eggs, separated
  • 1-1/2 cups milk (I used unsweetened almond milk)
  • 3/4 cup cornmeal
  • 3/4 teaspoon salt
  • 1 can (14-3/4 oz) cream-style corn
  • 2 tablespoons butter, softened
  • 3/4 teaspoons baking powder


In a large mixing bowl, beat egg whites until stiff peaks form.  Set aside

In another mixing bowl, beat egg yolks.  Set aside.

In a saucepan, bring milk to a boil.  Whisk in cornmeal and salt.  Reduce heat.  Cook and stir for one minute or until thickened.  Remove from the heat.

Stir in the corn, butter, and baking powder.

Stir in egg yolks.

Fold in egg whites.

Transfer to a greased 11-in x 7-in x 2-in baking dish.

Bake, uncovered, at 350° for 30-35 minutes or just until set.

Serve immediately with a spoon.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s