Corn Casserole

Connie
Cook Time

35m minutes

Cuisine

American

Category

Side Dish, Gluten-Free

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. Y’all, I’ve been making this corn casserole for almost 30 years.  The original recipe came from a spiral cookbook our church in Houston put together years ago and I "Connie-ized" it.  Of course, that recipe called for corn muffin mix, which was perfect until I was diagnosed with celiac disease in 2003. So, I was thrilled when I tried making this corn casserole with a high quality gluten free cornbread mix.  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 about any family occasion for a long time. And, this year is no exception!

Corn Casserole

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

    • 1 stick butter, melted
    • 1 egg, whisked
    • Scant 1/2 cup sugar
    • Salt & pepper, to taste

    Directions

      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.

      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.

      9. 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.