Description
Looking for vegetarian Thanksgiving sides? This gluten-free jalapeño cheddar spoonbread is a savory, cheesy corn bake with tender cornbread texture, sweet corn, and a little jalapeño heat. Perfect alongside turkey, gravy, and all your favorite holiday dishes.
Ingredients
Units
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- 1 cup finely ground yellow cornmeal
- 1/2 cup gluten-free 1-to-1 baking flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 2 large eggs
- 1 cup sour cream or buttermilk
- 1/2 cup salted butter, melted
- 2 cans whole-kernel corn, drained
- 1 jalapeño, finely diced
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 2 scallions, thinly sliced
Instructions
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, sour cream, and melted butter until combined.
- Stir the corn, jalapeño, scallions, and 1 cup cheddar into the wet ingredients.
- Fold in the dry ingredients just until combined.
- Spread the batter evenly into the prepared baking dish and sprinkle with the remaining ¼ cup cheddar.
- Bake for 40 minutes, until the edges are golden and the center is set but still tender.
- Let rest for 10–15 minutes before serving. Spoon onto plates and serve warm.
- Prep Time: 10
- Cook Time: 40
- Category: Side Dish
- Method: Baking
- Cuisine: American