Corn Casserole
Rated 5.0 stars by 1 users
Category
Side Dish, Gluten-Free
Cuisine
American
Author:
Connie
Cook Time
35m 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. 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!
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
Ingredients
Directions
How To Make It
- 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.
- 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.
Recipe Video
Recipe Note
Note: for the full size version, I like to cut the servings into wedges, like pie slices.
I asked my family if they could tell a difference between the gluten free casserole and the original with gluten. 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!
Enjoy a little taste of Heaven right here in Austin, Texas!