0 from 3 votes
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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 Spoonbreads
Calories: 216 kcal
Course:
Side Dish
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.