This year for Thanksgiving I have the challenge of making our normal Thanksgiving feast gluten free. After talking to my husband and kids about what they want to eat I discovered there were only a couple things that would need a gluten free makeover. The stuffing, corn casserole and any baked goods like pies. The stuffing is the easiest makeover as it will be made using gluten free bread instead of regular bread. The corn casserole and pies, well more so the pie crust would be a bit more tricky but I felt I could do it. I chose to tackle the corn casserole first and save pie crust for another day.
I have been making corn casserole for years. I cannot even tell you how many years ago I started making it. I can tell you it all started after watching Paula Dean on Food Network. It looked good and it was easy to make. One of the key components of the recipe was Jiffy corn muffin mix. This is where my gluten problem is. I needed to figure out how to make the recipe without the Jiffy corn muffin mix. Well, lucky for me I saw an article on Buzzfeed about how to make your own DIY mixes and as luck would have it Jiffy corn muffin mix was on the list. I then checked on Google and found multiple other websites with similar DIY recipes. I figured I could convert those recipes to gluten free and test things out. It seemed to easy to me but I did and it worked! My kids were none the wiser and gobbled up my test run of Gluten Free Corn Casserole.
I can’t wait until Thanksgiving now to see what the rest of my family thinks. I wonder if they will be able to tell it is gluten free? Try it for yourself and let me know what you think!
- ⅔ cup gluten free all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon xantham gum
- 1 (15 ounce) can corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup butter, melted
- 1-2 cups shredded cheddar or cheddar-jack cheese
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients in a bowl, mix well.
- Add can of corn and can of creamed corn, sour cream, and melted butter. Mix well.
- Pour into a greased 9x13 pan/dish and bake uncovered for 45 minutes. Remove from oven and sprinkle with desired amount of cheese 1-2 cups. Bake for another 10-15 minutes until cheese has been melted.