Corn Casserole

Here’s another recipe that always makes an appearance at our house around the holidays. As you might expect, it’s been tweaked slightly since our pre-GFCF days, but the new version has gotten just as many accolades as the original did.

First we mix the dry ingredients. Stir together 1 cup of white rice flour, and 1 cup of corn meal, being sure to select a brand of corn meal that isn’t mixed with wheat flour.

Then mix in 1/4 cup sugar, 1 Tablespoon of Argo baking powder, and 1 teaspoon of salt. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

And of course the magic fairy dust of gluten-free baking, xanthan gum. If you haven’t made the leap yet to doing your own baking, don’t be scared of this stuff. It’s just 1/2 teaspoon of magic fairy dust, that’s all. No biggie.

Now for the wet ingredients. First, melt one stick plus another two Tablespoons of Fleischmann’s Unsalted Margarine (not Original) in a large bowl in the microwave.

Then we’re going to add two cans of corn. But one will be a normal can of corn, drained of its extra liquid…

And one will be an undrained can of cream style corn. Note the word “style:” this is a case where a cheap generic brand will be to your benefit, because it will not actually contain any dairy. Mine is pretty much just corn, water, and salt, partially blended to resemble… something creamy, I guess.

Break two eggs into the bowl. One-handed is not a requirement, it just makes you look cool. (You could also substitute 4 Tablespoons of potato starch mixed into 2 Tablespoons of water, if you wanted to make it egg-free.)

Then mix in one container of plain coconut milk yogurt. Or you could go with soy instead, if that’s what you’re into. But I’m definitely not into that, myself.

And finally, 1/4 cup of honey. See that funky measuring cup I’m holding? It’s part of this awesome set I got for Christmas, which are designed as a collection of nesting Russian dolls. Cool, huh?

Finally, mix the wet with the dry, and stir vigorously.

Scrape it all into a well-oiled 9×13 baking dish, and smooth everything into place. Unlike the majority of gluten-free batters, this one is wet enough that you can just use a spatula instead of pressing it into place with your hand. Lucky you!

Bake for 45-50 minutes at 350 degrees, and you’ll end up with something like this. Firm enough to be cut into squares like corn bread, but richer and sweeter: corn casserole!

Happy Eating!

The GFCF Lady’s Corn Casserole

1 cup white rice flour
1 cup corn meal
1/4 cup sugar
1 TBS GF baking powder
1 tsp salt
1/2 tsp xanthan gum

1 1/4 sticks Fleischmann’s Unsalted margarine (NOT Original)
1 can corn, drained
1 can cream-style corn
2 eggs
1 container coconut milk yogurt
1/4 cup honey