Corn Casserole
1 can(15-1/4 ounce) corn, drained
1 can(15-1/4 ounce) creamed corn-- I used a second can of corn because I didn't have creamed
2 eggs
1/2 cup water
1 cup sour cream(I used a heaping cup)
1 tsp baking powder
1/2 cup cornmeal(gluten free)
3/4 cup corn flour(gluten free)
1/2 teaspoon xantham gum(or guar gum)
1/3 cup sugar(I used only 1/4 cup and it was demerara)
1/2 cup grated swiss cheese(I used 1 cup mozzarella grated)
The recipe says to mix all except the cheese, but I've always mixed the cheese right in. So, I mixed it all up together and placed it in a greased 9 by 13 cake pan. Bake at 350 degrees for 40-45 minutes. Very yummy. All the kids love it and ask for more!!
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This looks great! I love corn pudding. Thanks for sharing this at allergy-free wednesdays. Hope to see you again next week!
ReplyDeleteI make mine with the corn muffin mix but that probably has gluten! Do you have to use the guar gum? I don't want to buy it just for one thing, and I don't know what else to use it for! Thanks for sharing.
ReplyDeleteLooks yummy, I've never made a corn casserole before!
ReplyDeletemy son is autistic and gluten free. very picky eater. hard to get him to eat vegetables. this sounds like a very interesting recipe. i will have to try it. thank you for sharing! :D
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