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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. 
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350. Spray or butter a baking dish.
  2. 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)
  3. Stir all the ingredients together in a large bowl.
  4. Pour into a buttered or sprayed dish.
  5. Baking times will vary depending upon the size of the pan.
  6. In a quiche pan, it takes 50 minutes +
  7. Insert a knife in the center. If gooey, continue baking
  8. Remove from oven and spread some soft butter on the top. Ok, this is optional, but delish! LOL

Notes

**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.