Gluten-free corn casserole
A sweet, spoonable corn casserole from scratch: creamy corn, cornmeal, sour cream and butter, baked until golden.
- Celiac
- Hashimoto's
- Pregnancy
- Toddlers
- High blood pressure
- Gluten-free
- Crohn’s and colitis
- Vegetarian
- Gluten-free Thanksgiving
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Ingredients
- 3 cups frozen or canned corn kernels, Thawed and drained if frozen
- 2 cans (14.75 oz each) creamed corn labeled gluten-free
- 1 cup gluten-free cornmeal
- 1 cup sour cream
- ½ cup butter, Melted
- 3 eggs, Beaten
- 2 tablespoons sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
Method
- Heat the oven to 350°F and butter a 9x13 baking dish.
- Whisk the eggs with the melted butter and sour cream.
- Stir in both corns, cornmeal, sugar, baking soda and salt.
- Pour into the dish and smooth the top.
- Bake until golden and set in the middle.45 min timer
- Rest briefly, then scoop warm at the table.5 min timer
Why it works
- Celiac disease: Cornmeal and creamed corn labeled gluten-free, so every spoonful stays free of wheat.
- Kid (4–12): Mild and slightly sweet, soft enough to scoop up with a fork.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Gluten-free Thanksgiving recipes.