I have always enjoyed making a corn casserole, but wasn’t sure how to go about making our recipe switch to gluten free as I had been taught how to make it using a Jiffy corn bread mix. I did a quick search before lunch and found this recipe which fit the bill perfectly! You can find the original recipe here.
1 can(15-1/4 ounce) corn, drained
1 can(15-1/4 ounce) creamed corn– I used a second can of corn because I didn’t have creamed
1/2 cup water
1 cup sour cream(I used a heaping cup)
1 tsp baking powder
1/2 cup cornmeal(gluten free)
3/4 cup corn flour(gluten free)
1/2 teaspoon xantham gum(or guar gum)
1/3 cup sugar(I used only 1/4 cup and it was demerara)
1/2 cup grated swiss cheese(I used 1 cup mozzarella grated)
The recipe says to mix all except the cheese, but I’ve always mixed the cheese right in. So, I mixed it all up together and placed it in a greased 9 by 13 cake pan. Bake at 350 degrees for 40-45 minutes. Very yummy. All the kids love it and ask for more!!