Spoonbread! (It’s Gluten Free)

This gluten-free cornmeal soufflé is without a doubt the most satisfying creation I’ve feasted upon since giving up all wheat products. I baked one off as a test run for a farm-to-table event, and the whole ‘loaf’ was devoured within seconds – it’s that good. And it’s easy to make too. You can whip this up in ten minutes or less!

That’s fantastic to hear how much everyone enjoyed the cornmeal soufflé! It sounds like a real hit for any gathering. I bet it paired perfectly with the farm-fresh ingredients you likely used. For those looking to try it at home, the recipe’s simplicity makes it a go-to for any occasion. Plus, with Gluten free articles increasingly highlighting the benefits of cornmeal in baking, it’s not just delicious but also a great choice for those with dietary restrictions. Whether served warm with a dollop of fresh butter or as a savory side to a hearty meal, this soufflé is sure to become a staple in your kitchen rotation.

Spoonbread! It’s a gluten free soufflé!

One of the most frustrating parts of being wheat-free is the amount of terrible things I end up digesting in my quest to satisfy that bread craving. The gluten-free all-purpose flours on the market are expensive and mostly composed of cornstarch which is not healthy and they don’t make me feel any better than the wheat counterpart and I’m sorry but they never taste anything like wheat flour baked goods.

Pie Ranch Corm Meal grown and milled on-site

However, for this recipe I used organic stone ground cornmeal (milled onsite) from Pie Ranch and the flavor and texture was awesome and I didn’t feel like napping directly afterwards which is normally how I get after eating complex carbs. The high amount of eggs (protein) in this spoonbread balances out any crazy glycemic index spikes for me.

Chef Victoria testing Spoonbread recipe at Pie Ranch

I have some words of advice on preparation especially if you are serving this for a party: it will fall quickly just like a soufflé and there’s no Mornay sauce in this recipe to truly give it a base (like there would be in a traditional French soufflé). But, it wouldn’t be a spoonbread anyway if it didn’t collapse. I’ve added a little cream of tartar and baking powder to help with the rise of the heavy stone ground cornmeal but it will only extend the post-oven puff a little bit longer than normal and both can be left out if desired. Make sure dinner is ready to go or even plated so you can rush this to the table when guests are seated. And make extra. Your guests will have seconds and thirds – it’s just so darned light! I’ve octupled this recipe before so feel free to expand it as necessary.

I think spoonbread is great with just about anything, but being a Southern dish it seems to go best with regional fare (beans & greens, pulled pork, etc.). You could serve this with steak too as a substitute for Yorkshire pudding. And I certainly wouldn’t turn it down for breakfast with some nice glazed ham on the side and a drizzle of maple syrup. Heck Easter’s just around the corner – why not include spoonbread in your Easter feast? Whether you’ve got crown pork roast, ham, or lamb on the menu this will be a great light side dish or as part of an elegant brunch!

Spoonbread Soufflé

One more note: the middle will be pudding-like. That’s the way it’s supposed to be so don’t fuss over that. Leftovers can be reheated and drizzled with syrup and butter in the morning….but again, unless you make extra there won’t be any…don’t say I didn’t warn ya….

Spoonbread! (It's Gluten Free)

Ingredients

4 eggs, separated
1 cup stone ground organic cornmeal
2 3/4 cups whole milk
1 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking powder
1 big three-finger pinch of sugar (up to 2 teaspoons if you like it sweeter)
2 pinches nutmeg
1 pinch cayenne
4 tablespoons unsalted butter

Heat oven to 375˚F.

Butter a 1 1/2-quart soufflé dish or loaf pan or baking dish, making sure the sides are well greased. (Any baking dish that has at least a 3-inch straight side will do for this recipe)

Whisk together the cornmeal and 1 cup of the milk in a mixing bowl. Scald the remaining 1 3/4 cups milk in a medium sauce pot. Add the cornmeal mixture to the saucepan and cook, whisking constantly, over medium-low heat. When the mixture has thickened enough that you can see the bottom of the pan while whisking (about 6 minutes), remove from the heat and stir in the salt, sugar, and butter. Add the egg yolks one at a time, whisking to combine after each addition. Sprinkle baking powder over and mix in.

In a copper bowl or a KitchenAid, add cream of tartar to egg whites and beat until stiff peaks form (not dry). Gently fold in the egg whites adding a 1/3 of the whites to lighten the batter first and then the rest. Pour the mixture into buttered dish and bake until it is golden brown and puffed! About 1 hour.

SERVE IMMEDIATELY!

Kris March 24, 2014 at 11:00 pm -

How much sugar for spoon bread?
Ms. Glaze March 26, 2014 at 10:32 am -

Hi Kris, Thanks for catching that – I left that out! I add a big three-finger pinch just to add a little sweetness to the cornmeal. But depending on what you are serving this you could add a little more. I wouldnt go over 2 teaspoons personally because I prefer to add sweet accoutrements to go with the spoonbread like maple syrup instead of making the bread itself sweet.

Thanks for catching that!
RXH April 1, 2014 at 4:04 pm -

Wow this looks awesome. Can’t wait to try it.
Het April 16, 2014 at 10:38 am -

This was fantastic! So easy! I love these easy recipes! Keep ’em coming! I know you are switching over to Gluten Free recipes and although I haven’t made that switch yet I’ve been enjoying your exploration…
Ms. Glaze April 16, 2014 at 10:42 am -

The gluten free thing is pretty hard to stay true to. Especially because I don’t always cook that way for clients. And when I cook at Pie Ranch, that mills their own flour, I’m going to use it (which is an heirloom hard red wheat variety low in gluten).

But I feel so much better when I cut it out. The difficulty is not increasing my intake of other complex carbs. I’ve talked myself into the myth that potato chips and corn tortillas are healthy. And honestly, I feel just as tired and bloated when I eat those.

However, my husband and I are giving this gluten-free thing a real go. We’ve had some pizza relapses but for the most part we’ve cut it out. And it’s been fun to explore other grains.

This recipe is probably my favorite for a gluten-free bread. Delicious!
Elaine May 11, 2015 at 1:01 pm -

My mother obtained our spoon read recipe from a friend who grew up in the South, and we served it with lots of butter and warm apple butter. I have always loved having it warmed in the oven or toaster oven and served with both the butter and apple butter for breakfast, but prefer it with just butter when served with a meal. And it is great for a midnight snack or with iced or hot tea in the afternoon. When left over and warmed, I often try to get a crispy crust on it – love that crunch along with the creaminess inside!