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.
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
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.