This corn casserole recipe is almost identical (at last) to the traditional Jiffy corn mix, sour cream, etc recipe that my family has made for years. Upon diagnoses of celiac disease, this was one of the first things I decided to try and replicate while converting it to gluten free ingredients….and I think Ive got it!! Since we never make this casserole just for my family, many non-celiacs have tried it as well and cannot believe it is Gluten Free! In fact, some relatives of mine have even proclaimed that this version is better than the original! Not bad, eh? 🙂
Check out this recipe and more at my blog: www.glutenfreegirls.blogspot.com
Ingredients: [‘corn’, ‘creamed corn’, ‘eggs’, ‘water’, ‘sour cream’, ‘baking powder’, ‘cornmeal’, ‘cornflour’, ‘xanthan gum’, ‘sugar’, ‘swiss cheese’]
Quantity of Ingredients: [“1 (15 1/4 ounce) can corn, drained “,”1 (15 1/4 ounce) can creamed corn (gf)”,”2 eggs”,”1/2 cup water”,”1 cup sour cream”,”1 teaspoon baking powder”,”1/2 cup cornmeal”,”3/4 cup cornflour”,”1/2 teaspoon xanthan gum”,”1/3 cup sugar”,”1/2 cup grated swiss cheese”]
Number of Servings: 1
Steps: [‘Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9×13 baking pan. Top with the swiss cheese.’, ‘Bake at 350 F for 35-40 minutes.’]