Description
This moist, buttery, and sweet gluten-free corn casserole is a classic comfort food perfect for holiday dinners or family gatherings. By blending cream-style corn and fine-grind cornmeal, this dish achieves a stable, custard-like texture that is entirely wheat-free. It is a simple, one-bowl recipe that delivers a crowd-pleasing side dish without sacrificing the rich, traditional flavors you love.
Ingredients
1 cup Gluten-Free Cornmeal
1 can (15oz) Cream-Style Corn
1 can (15oz) Whole Kernel Corn, drained
1 cup Sour Cream
1/2 cup Unsalted Butter, melted
2 Large Eggs
1 teaspoon Baking Powder
Instructions
Preheat your oven to 375°F.
Grease a 9×9 inch baking dish.
Whisk eggs in a large bowl until fluffy.
Stir in melted butter and sour cream until uniform.
Fold in both the cream-style and drained whole kernel corn.
In a separate bowl, combine cornmeal and baking powder.
Stir the dry ingredients into the wet mixture until just incorporated.
Pour batter into the baking dish and smooth the top.
Bake for 50 minutes until the edges are golden brown.
Notes
Ensure all canned goods and baking powder are certified gluten-free. For a golden crust, you may broil the casserole for the last 2 minutes of baking if desired.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg