Gluten-Free Spoonbread

Step 1

Preheat the oven to 400°F. Grease a 1-quart casserole dish, 8” or 9" cast iron skillet, or an 8" square pan.

Step 2

, In a medium saucepan, whisk together the milk, salt, and cornbread mix.

Step 3

, Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Step 4

, Remove from the heat and let cool, stirring occasionally. Once the mixture is lukewarm, stir in the egg yolks, vegetables, cheese, and herbs.

Step 5

, In a separate clean bowl, whip the egg whites until stiff peaks form.

Step 6

, Fold the whites into the cooked cornbread mixture. Scoop the batter into the prepared pan.

Step 7

, Bake the spoonbread for 35 to 40 minutes, until the top and edges are browned and the center is just set.

Step 8

, Remove it from the oven and serve warm.

Step 9

, Remove any leftovers from the pan, place in a storage container, and refrigerate for up to four days.