Sunday, May 15, 2011

Gluten-free Corn Casserole

This recipe makes a 9x9 pan so we doubled it for our family of 6 and used a 9x13 pan.

1 can organic corn
1 can organic creamed corn (can make this by gently blending 1 can of organic corn if you can't find creamed corn) 
1/2 cup water
2 organic eggs
1 cup organic sourcream
1 tsp. aluminum-free baking powder
1/2 cup organic cornmeal (you can find this pretty inexpensively in you health food store's bulk section)
3/4 cup organic corn flour
1/2 tsp. xanthan gum
1/3 cup xylitol or organic sugar
1/2 cup grated cheese (any kind- we used raw milk cheddar!)

Mix together the first 5 ingredients.  Fold in the rest and pour into a well-greased (we used butter) 9x13 pan.  You can add some cornmeal to the greased pan before you pour in the batter to ensure no sticking.  Top with the cheese! Bake at 350 degrees for 35- 50 mins.  Ours took closer to 50 mins. to be fully done.  Something we have learned cooking gluten-free is that recipes sometimes take a bit longer to cook; but, it's WELL worth the wait!  Hope y'all enjoy :)

Before baking
Our side salad

After baking! So yummy!

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