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Description
A classic gluten-free corn casserole made with sweet corn, sour cream, honey, and a tender cornmeal batter. Bake until set for an easy side dish.
Ingredients
- 1/2 cup gluten-free all-purpose flour (use a 1:1 replacement)
- 1/2 cup fine gluten-free cornmeal
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 2 tablespoons pure honey
- 1 cup sour cream
- 2 large eggs
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can whole-kernel sweet corn, drained
Instructions
- Preheat the oven to 350°F. In a mixing bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
- In a large bowl, mix the melted butter, honey, sour cream, and eggs. Stir in the creamed corn and drained whole-kernel corn.
- Fold the dry ingredients into the wet ingredients until just combined. Grease a 9-by-9-inch baking dish with butter or nonstick spray.
- Pour the mixture into the prepared dish and bake for 45 minutes, or until the center is set.
- Let the casserole cool for about 10 minutes before serving.
Notes
- Use certified gluten-free flour, cornmeal, and baking powder, and check the labels on the canned corn to help keep the dish gluten-free.
- Drain the whole-kernel corn before adding it to the batter.
- A 9-by-9-inch baking dish is recommended.