My popular corn spoon bread is now gluten-free version with an extra kick of spice thanks to jalapenos and pepperjack cheese!
Every time I make my corn spoon bread it is annihilated. I’ve even witnessed people wagering who gets the last pieces. So when I made it most recently, I decided to be a little more inclusive by making a gluten-free version because one of my best friends is celiac. And then I spiced it up quite literally with chopped jalapenos and pepperjack cheese on top. Perfect with chili and all that BBQ smoking and grilling that will be going on in our backyard this summer.
In basement news, we had to empty everything out hopefully for the last time (until we move out), as we had a perimeter drain and sump pump installed to help thwart any further flooding. As a result we look like hoarders will all of our stuff taking up every bit of free space upstairs but hopefully it will be worth it! Especially with all this rain we’ve been having lately. ::crosses fingers::
Five years ago: Review: Cooking for the Specific Carbohydrate Diet
Six years ago: Parmesan-Roasted Broccoli
GLUTEN-FREE JALAPENO CORN SPOON BREAD
1-1/3 cup all-purpose gluten free flour
1 cup yellow corn meal
1/4 cup + 2 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
4 eggs, lightly beaten
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can cream style corn
2 cups sour cream or plain Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
2 jalapenos, seeds removed and chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded pepperjack cheese
- Preheat oven to 350 degrees. Lightly coat a 9×13 baking pan with nonstick spray
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the eggs, corn, sour cream, and butter and combine until incorporated Fold in jalapenos if using. Pour into prepared pan and spread evenly.
- Bake for 40 minutes, sprinkle cheese on top and bake 5-10 minutes more, or until cooked.