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. 

ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!