Gluten Free Spoon Bread (Corn Casserole)
Gluten Free Casually
Gluten Free Casually
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  • 1 stick of butter
  • 1 cup of sour cream
  • 1/2 stick
  • 1/4 cup
  • 3/4 cup of cream cheese
  • 1.5 cups gluten free DRY corn bread mix (see my recipe below if you want to make it homemade. You can use 1.5 cups of a store bought gluten free mix if you prefer but you will need to add 2 tablespoons of sugar since most of them aren't sweet enough. If you don't have a gluten allergy then you can use 1 box of Jiffy Corn Bread Mix). DO NOT PREPARE CORN BREAD MIX...YOU JUST NEED THE DRY INGREDIENTS FOR THIS RECIPE!
  • 1/4 cup of melted real butter (original recipe called for 1/2 cup but I found it was a little too greasy for me so I cut back on the butter and it still tasted great!)
  • 3/4 cup cream cheese (I have used the regular and reduced fat version. I wouldn't recommend using fat free since I can't guarantee it will work. The original recipe called for 1 cup sour cream or plain yogurt. I prefer the cream cheese. It gives the spoon bread a really great texture and enhances the flavor of the corn. It also prevents it from becoming crumbly when re-heating leftovers).
  • 2 eggs to get the right texture. I've done it both ways and 2 eggs works better than 1 egg!)
  • 14-16 oz) can creamed corn (If you don't have creamed corn on hand, just take a can of regular corn (including the juice in the can),
  • 1 tsp sugar, 1 tbs cornstarch and blend)
  • 8 or
  • 9 pan
  • 350 degree oven
  • 1 hour Top
  • 1.5 cups of the mix = 1 small box of Jiffy corn bread muffin mix.
  • 2/3 cup flour (I used my gluten free flour blend, see recipe below but if you don't have a gluten allergy then you can just use regular flour!)
  • 1/2 cup yellow cornmeal (I prefer using 1/4 cup corn flour + 1/4 cup polenta but cornmeal works fine too)
  • 1/8 cup sugar (you can add a little less if you don't care for sweet muffins or add a smidge more sugar if you prefer them slightly sweeter. You can also substitute raw sugar or stevia. If using Stevia you will need to check box for how much to substitute. I am not sure if it is equal amounts).
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1.5 cups of
  • 1.5 cups of
  • cups
  • 2 tbs. oil
  • or
  • 1/3 cup milk
  • 5 minutes
  • 350 degree oven
  • 13-18 minutes or
  • 1 1/2 cups brown rice flour
  • 1 cup white rice flour
  • 1/2 cup glutinous rice flour or soy flour
  • 1 cup potato starch (not flour)
  • 1/2 cup nonfat dry milk, make sure it is very fine in texture
  • 1 cup corn starch or tapioca starch (I used corn starch for this batch)
  • 3 tbs xanthan gum



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