Gluten Free Corn Casserole

I've known for a while now that I had to test a gluten free version of the classic family favorite corn casserole I make every year for Thanksgiving and Christmas. I use the recipe right on the Jiffy Corn Muffin Mix box, and it couldn't be easier.

Who knew that the gluten free version would be equally simple? The key is that I found a delicious gluten free cornbread mix that works perfectly. I used Krusteaz Gluten Free Honey Cornbread and Muffin Mix.

I found mine at Safeway but it is also available on Amazon. I love this mix and it makes delicious corn muffins as well.

This Gluten Free Corn Casserole is moist from the sour cream, a tad bit sweet, and full of pieces of corn. It's delicious on its own or loaded up with some salty butter. It is best served warm but I have been known to eat leftovers of this corn pudding right out of the refrigerator the next day.

The ingredients are so simple! I just adjusted a few ingredients based on the recipe found on the Jiffy Corn Muffin Box and it worked out really well.

• large eggs - room temperature
• unsalted butter - melted and cooled, I just place mine in a microwave-safe dish and cook in the microwave in thirty-second increments until fully melted
• sour cream - I prefer to use the full-fat version in this recipe
• Krusteaz Gluten Free Honey Cornbread and Muffin Mix - This is the only one I have found that works well so please don't substitute this.
• canned whole kernel corn - drained well
• canned cream style corn - I used Del Monte. (see notes below about gluten free creamed corn)

1. Prepare an 8 x 8 casserole dish by spraying it with cooking spray. Preheat oven to 350 degrees Fahrenheit.
2. Add the eggs, melted butter, and sour cream and stir well with a whisk. Add the dry ingredients to the wet ingredients and continue to stir until combined.
3. Pour into a casserole dish and bake for about 35-45 minutes until the top is golden brown. The casserole will be done when a toothpick inserted into the center comes out clean.
4. Let cool and bit and serve while warm. It is best to use a spoon to serve this.

Corn itself is naturally gluten free but you have to be careful with mixes like this as they use corn starch to thicken which can contain gluten.

I've researched a few brands for you here to make it easier to shop.

As always, ingredients can change so it's always a good idea to look at the label, and if you still aren't sure head to the manufacturer's website to check it out.

• Del Monte
• Green Giant
• Libby's
• Kroger
• Butter Kernel

• Great Value

1. How do I store leftover casserole? You may not have any leftovers but if you do place in an airtight container in the refrigerator for up to four days. Tastes even better as a leftover!
2. Is there a gluten free cornmeal? Well lucky for you, I use the cornbread mix which means you don't have to deal with cornmeal. Cornmeal is a gluten free product but it is often made in factories producing other types of flour and can be cross-contaminated. It is important to pick one that is certified gluten free like Bob's Red Mill.
3. Is there a gluten free cornbread mix? Yes! There are several and I used Krusteaz in this recipe. We also like Pamela's, Hodgson's and Bob's Red Mill but I have not tried them in this recipe yet but suspect they would work just as well.
4. Does Jiffy Cornbread Mix have gluten in it? YES!

More Gluten Free Holiday Recipes:

• Baked Brie with Fig Jam
• Baked Brie with Cranberry Sauce
• Gluten Free Sweet Potato Casserole
• Cranberry Relish
• Five Ingredient White Sangria
• Easy Pomegranate Mojito