Gluten-Free Spoon Bread Recipe

Name: Gluten-Free Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g) guanciale or thick-cut unsmoked bacon, diced; 6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature; 1 Tbs. sugar; 3 eggs, separated; 2 cups (250 g) (1/2 bag) Blackberry Farm gluten-free cornbread; mix; 1 1/2 cups (375 ml) milk; Kernels from 2 ears of corn, plus milk from the corncobs; (optional); 1/4 cup (20 g) sliced green onions, white and light green; portions; 1 tsp. kosher salt; 1/4 tsp. freshly grated nutmeg; 1/8 tsp. cayenne pepper

Servings: persons

90 g) guanciale or thick-cut unsmoked bacon, diced
6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature
1 Tbs. sugar
3 eggs, separated
2 cups (250 g) (1/2 bag) Blackberry Farm gluten-free cornbread
mix
1 1/2 cups (375 ml) milk
Kernels from 2 ears of corn, plus milk from the corncobs
(optional)
1/4 cup (20 g) sliced green onions, white and light green
portions
1 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne pepper

1
Preheat an oven to 325u00b0F (165u00b0C)
2
In a fry pan over medium heat, cook the guanciale, stirring, until golden brown, about 5 minutes. Drain on paper towels. Pour the drippings into a 2-quart (2-l) shallow baking dish.
3
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until smooth, about 2 minutes. Add the egg yolks one at a time, beating until smooth. Add half of the cornbread mix, then half of the milk, beating after each addition until just combined. Repeat to add the remaining cornbread mix and milk.
4
Pour the batter into a large bowl and stir in the guanciale, corn, corn milk, green onions, salt, nutmeg and cayenne. Wash and dry the mixer bowl.
5
In the mixer bowl, beat the egg whites with the whisk attachment on high speed until stiff peaks form, about 2 minutes. Gently fold the whites into the batter.
6
Place the baking dish with the drippings in the oven for 5 minutes. Pour in the batter. Bake until just golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm. Serves 8.

13617

kcal

Calories

1078

Fat

Carbs

850

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 90 g) guanciale or thick-cut unsmoked bacon, diced, 6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature, 1 Tbs. sugar, 3 eggs, separated, and more.

Yes, Gluten-Free Spoon Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions