This easy-to-make gluten-free corn casserole is so moist and delicious. It’s a great side dish for Thanksgiving or any meal.
2/3 cup gluten-free flour mix*
1/2 cup gluten-free cornmeal**
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 15 oz can creamed corn
1 15 oz whole kernel corn
1 cup almond milk
1/2 cup buttery spread, melted, Smart Balance or Earth Balance
2 eggs, lightly whisked
Preheat oven to 350°. Grease a 9 x 13 baking pan with cooking spray.
In a large mixing bowl whisk together the dry ingredients. Then add the wet ingredients until combined.
Pour into greased baking pan and bake uncovered for 45-50 minutes or until center is set and golden brown.
For a sweeter casserole add an additional 1/4 cup of sugar to the mixture.
Add sliced jalapeno slices to the top of the casserole.
Add a 4 oz. can of chopped chiles.
Add 1 cup of shredded dairy-free cheddar cheese to the mixture.
Add 1/3 cup crumbled cooked bacon.
Add a second 15 oz can of whole corn kernels.
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
If you don’t need this recipe to be dairy-free you can use regular milk and butter if desired.
Keywords: corn casserole, corn pudding, gluten-free recipes, gluten-free sides, crockpot recipes