|Gluten Free Sweet Corn Cake Casserole|
The thing I like best, is it all starts with a gluten free cornbread mix. I used the Krusteaz Gluten Free honey cornbread mix. This Gluten Free Sweet Corn Cake Casserole is a nice side for any Mexican dish, salad, soup or chili you are making. Enjoy!
GLUTEN FREE SWEET CORN CAKE
Recipe from: Goodies Gone Gluten Free
Adapted from: Paula Deen
Click here for Printable Recipe
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package gluten free corn muffin mix (if using Krusteaz use 1/2 box or 1 1/4 cup)
1 1/4 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 13x9 dish. Bake for 50-60 minutes, or until set and slightly brown (the casserole will still be soft, but should not be raw or runny). Remove from oven and top with cheddar cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. It warms up nicely in the microwave the next day too!
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