Gluten-Free Buttermilk Spoonbread
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5.0
3 reviews
Excellent
Gluten-Free Buttermilk Spoonbread
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Gluten-Free Buttermilk Spoonbread is a lovely side dish to go alongside just about any meal, particularly soup, stew, and chili!
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Ingredients
- 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
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Instructions
- 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.
Nutrition Information
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Serving
1spoonbread (of 4)
Calories
216kcal
(11%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
12g
(18%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4Spoonbreads
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1spoonbread (of 4) | |
| Calories | 216kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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