Gluten-free corn casserole, adapted from the classic Jiffy recipe is ideal for Thanksgiving or potlucks! This sweet and savory side dish is made from scratch without Jiffy mix or gluten-free mix. A definite crowd-pleaser!
⅔cupgluten-free flour blendsuch as King Arthur Measure for Measure, Namaste Perfect Blend, or Bob's Red Mill 1:1
½cupyellow cornmeal
3Tablespoonssugar
1Tablespoonbaking powder
1teaspoonsalt
Wet Ingredients
1 (15 oz)canwhole kernel corn drained
1 (15 oz)can cream-style cornnot drained
1cupsour cream
½cupbuttermelted
2largeeggs
Instructions
Preheat oven to 375°F. Grease a 2-quart casserole dish.
In a large bowl, whisk together the dry ingredients.
Dump in the remaining wet ingredients.
Stir until combined.
Pour into a greased casserole dish. Bake at 375°F for 50-55 minutes or until golden brown on top and set in the center.
Notes
Slow Cooker: Cook on high for 2 ½ hours or on low for 4 hours.Make ahead: Mix up the casserole up to one day in advance. Cover and refrigerate. Remove from the refrigerator 30-60 minutes before you put it in the oven. If the casserole is still cold, it may take some extra time to bake.Storage: Refrigerate or freeze leftovers tightly wrapped.