Description
A delicious gluten-free corn casserole that is easy to make and perfect for any gathering.
Ingredients
Scale
- 1½ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour with xanthan gum
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup granulated sugar
- 14 oz. canned creamed corn (1 can)
- 15 oz. canned whole kernel sweet corn (1 can, drained)
- 1 cup sour cream (For dairy-free, use dairy-free sour cream. I prefer Kite Hill for the best texture.)
- ½ cup unsalted butter (melted. For dairy-free, use Smart Balance Butter.)
Instructions
- Preheat oven to 350°F (177°C) and grease a casserole dish with gluten-free cooking spray.
- In a large bowl, combine the gluten-free cornmeal, gluten-free flour, baking soda, baking powder, salt, and sugar.
- Add in the drained can of corn, the creamed corn, sour cream, and the melted butter. Mix until fully combined.
- Pour into a greased casserole dish.
- Bake uncovered on the middle oven rack for 45-50 minutes.
- Allow to cool for 5-10 minutes before serving.
Notes
- For a dairy-free option, substitute dairy-free sour cream and butter.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg