Connie’s G/F Corn Casserole

Y’all, I’ve been making this corn casserole for almost 30 years. The recipe came from a spiral cookbook our church in Houston put together years ago. That recipe called for Jiffy corn muffin mix, which was perfect until I was diagnosed with Celiac Disease in 2003.

I continued making it with Jiffy, but stopped eating it. Gluten free products were not as ubiquitous in 2003 as they are today. So, I was thrilled when I tried making this corn casserole with Bob’s Red Mill G/F Cornbread Mix.

I asked my family if they could tell a difference between the g/f casserole and the original with Jiffy. Some could tell a difference and thought it needed a pop of some kind. SUGAR TO THE RESCUE! Of course, sugar can solve any taste problem. I added a scant 1/2 cup to the mix & VOILA! The “sweet corn” taste appeared!

So, give it a try and let me know what you think. I know your family will love it. It’s been on our Easter, Thanksgiving, Christmas & just any family occasion for almost 30 years! And, this year is no exception!

Love y’all,
connie

WHAT YOU NEED:

1 can corn, drained (niblets or summer crisp, etc)
1 can cream-style corn
1 8 oz. sour cream (not light)
1 1/3 cups gluten free cornbread mix (I used Bob’s Red Mill)
1 stick butter, melted
1 egg, whisked
Scant 1/2 cup sugar **
Salt & pepper, to taste

HOW TO MAKE IT: SO EASY, FRIENDS!

Preheat oven to 350. Spray or butter a baking dish.
I use a 10 ½ inch quiche pan. The larger the pan, the less cooking time. ** (I cut the servings in a pie wedge; looks great plated)
Stir all the ingredients together in a large bowl.
Pour into a buttered or sprayed dish.
Baking times will vary depending upon the size of the pan.
In a quiche pan, it takes 50 minutes +
Insert a knife in the center. If gooey, continue baking
Remove from oven and spread some soft butter on the top. Ok, this is optional, but delish! LOL

** This is a fun dish to serve in individual ramekins or creme brûlée dishes which look like mini quiches. Cooking time is approximately 35 minutes.

This is such a delicious, easy and crowd pleasing side dish! If you like a cheesy corn casserole, add some shredded cheese. Another yummy add-in: BACON! Garnish with chopped chives, if you like.

Connie’s G/F Corn Casserole

This is such a delicious, easy and crowd pleasing side dish! If you like a cheesy corn casserole, add some shredded cheese. Another yummy add-in: BACON! Garnish with chopped chives, if you like.

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Ingredients

1 can corn, drained (niblets or summer crisp, etc)
1 can cream-style corn
1 8-oz sour cream (not light)
1 1/3 cups gluten free cornbread mix (I used Bob’s Red Mill)
1 stick butter, melted
1 egg, whisked
scant 1/2 cup sugar**
salt & pepper to taste

Instructions

Preheat oven to 350. Spray or butter a baking dish.
I use a 10 ½ inch quiche pan. The larger the pan, the less cooking time. ** (I cut the servings in a pie wedge; looks great plated)
Stir all the ingredients together in a large bowl.
Pour into a buttered or sprayed dish.
Baking times will vary depending upon the size of the pan.
In a quiche pan, it takes 50 minutes +
Insert a knife in the center. If gooey, continue baking
Remove from oven and spread some soft butter on the top. Ok, this is optional, but delish! LOL