Fluffy Spoon Bread

serves 4-6

I’ve discovered the greatest grain product. It is Organic Flaked Corn; no not corn flakes, it is used in the brewing of beer and spirits. It is gluten free and so far I have used it for my breakfast porridge, cookies (in place of oatmeal) and now in this wonderfully fluffy spoon bread. Cornmeal can be used instead but the texture is much denser. I belong to a food group and I order my Flaked Corn in 10kg bags, the supplier we use is:

Grain Process Enterprises Ltd

Manufacturer / Distributor / Exporter / Importer

115 Commander Blvd

Scarborough, ON,

M1S 3M7

Phone: 416-291-3226

Fax: 416-291-2159

Gluten Free Fluffy Spoon Bread

2 cups boiling water

1 cup Flaked Corn (cornmeal if you can’t get flaked corn)

4 tablespoons yogurt or sour cream

1 tablespoon olive oil

2 eggs

3 green onions, sliced

1 fresh tomato, diced

1/2 cup frozen corn, thawed

1/2 gf biscuit mix (gf Bisquick®, or use the recipe for biscuit mix from this blog)

1 teaspoon salt

1/2 teaspoon ground black pepper

Heat the oven to 375°F. Grease a 2 quart oven proof casserole dish.

In a large bowl, stir the boiling water into the flaked corn (or cornmeal). Stir the corn and water just until the liquid is absorb in the flaked corn (if using cornmeal, to prevent lumping, continue stirring the cornmeal until the mixture is cool (or). Set aside until cool

In small bowl add biscuit mix, salt, pepper, onions and corn

To the corn mixture add eggs, yogurt and oil together with a whisk until blended, stir in the dry ingredients and mix until just combined.

Pour this mixture into the oven proof casserole dish and bake in the oven 30 to 40 minutes. Serve instead of potatoes or rice.

Gluten Free Fluffy Spoon Bread

Note:

If you want to bake corn cakes instead, Heat a greased skillet, Spoon the batter onto the heated skillet flip when the cake is cooked half way and set on the top. Serve with dinner as a side dish or breakfast with ham and eggs.