Gluten-Free Buttermilk Spoonbread
Gluten-Free Buttermilk Spoonbread is a lovely side dish to go alongside just about any meal, particularly soup, stew, and chili!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 4 Spoonbreads
Author: Julia
- 1 1/2 cups buttermilk
- 1/2 cup fine-ground cornmeal
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 3 eggs separated
- 3 green onions sliced
Heat oven to 375 degrees F (350 degrees F if using a dark or nonstick dish). Butter bottom and sides of a 4 to 6-cup souffle dish.
In a medium saucepan over medium heat, heat buttermilk until warm to the touch. Add cornmeal; stir 2 to 3 minutes until thickened and smooth. Remove from heat. Stir in butter and salt. Let cool slightly.
Meanwhile, beat egg whites until soft peaks form. Stir egg yolks and green onions into cornmeal mixture until well combined, then gently and carefully fold in egg whites.
Pour batter evenly into prepared dish. Bake 30 to 35 minutes until bread is set, puffy and golden brown on top. Serve immediately.
Serving: 1grams