Gluten-Free Corn Casserole (Dairy-Free Option)

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 (15 oz can) whole kernel sweet corn, drained

1 (14.75 oz can) creamed corn

1 cup sour cream, (see notes for a dairy-free option)

1/2 cup unsalted butter, melted, (see notes for a dairy-free option)

2 large eggs

3/4 cup (102g) gluten-free flour, (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)

3/4 cup (105g) gluten-free cornmeal

1/4 cup sugar or honey??

2 teaspoons baking powder

1/2 teaspoon salt

Directions

Preheat the oven to 350°F. Grease a 2 quart or 11" X 8" ceramic baking dish and set it aside.

Whisk together the dry ingredients in a large bowl. Set the bowl aside. In a separate bowl whisk together the wet ingredients. Make sure to drain the whole-kernel canned corn.

Add the wet ingredients to the dry ingredients. Fold in the mixture using a rubber spatula until there are no lumps.

Pour the mixture into the casserole dish and bake uncovered for 45-50 minutes, or until baked through.

Remove the casserole from the oven and allow it to sit for 10 minutes. Serve warm.

Nutrition

• Serving Size: 0.5 cup
• Calories: 226 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Cholesterol: 54 mg
• Sodium: 158 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 3 g