Description
This comforting and dense gluten-free corn casserole is the perfect side dish for any holiday gathering or family dinner. By blending the sweet crunch of whole kernel corn with the richness of cream-style corn, this bake achieves a perfect, moist consistency. Using high-quality gluten-free cornmeal as a binder ensures it holds its shape while remaining naturally wheat-free. Simple to prepare and universally loved, it is a reliable, crowd-pleasing addition to your table.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) gluten-free cream-style corn
1 cup gluten-free cornmeal
1 cup full-fat sour cream
1/2 cup unsalted butter, melted
2 large eggs, room temperature
1 tsp gluten-free baking powder
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×9 inch baking dish with non-stick spray or butter.
In a large bowl, whisk the eggs until well combined.
Stir in the melted butter and sour cream until smooth.
Add the drained whole kernel corn and cream-style corn to the bowl.
Fold in the gluten-free cornmeal and baking powder until just combined.
Pour the mixture into the prepared baking dish and smooth the surface.
Bake for 45 minutes, or until the edges are golden brown and the center is set.
Notes
Ensure all ingredients are certified gluten-free to accommodate dietary restrictions. You can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg