Tuesday, May 20, 2014

Corn Casserole

I made this last week for some company and this it the item everyone went back to for seconds. It also reheats well.

Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) gluten-free corn muffin mix*
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

*Homemade GF corn muffin mix:
1½ cups (188 grams) GF flour, such as Manini's (contains xanthan gum)
1½ cups (240 grams) yellow cornmeal
½ cup (100 grams) sugar
2 tablespoons (29 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (3 grams) salt
1 tablespoon plus ½ teaspoon (18 ml) sunflower oil

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