Corn casserole, corn souffle, scalloped corn whatever you call, I call it comfort food. Maybe it’s my Native American heritage showing? Not sure….
I promised to make a gluten-free, dairy-free version for Thanksgiving. Then…. We all stood around laughing, talking, having a good old-time, thinking I’ve got this timing thing down pat, this year.
Then…. I remembered….
You see, since it’s such a quickie recipe to throw together it was going to be easier to make it last-minute than to find room for the unbaked version in the refrigerator. So soon after Thanksgiving, with my tail between my legs , I threw this together. I’m told it was the best I’ve ever made. I think it was more like cornbread, but who am I to argue with their bellies. It was good! And gone in the blink of an eye. It made Thanksgiving leftovers into a whole new meal.
And besides… this dish didn’t match my Thanksgiving setup. Do you have certain recipes that you *always* use a certain dish for? Never mix it up? This is one of those for us. I’ve had this set of casseroles for close to 35 years and corn casserole always goes in the larger, shallower, bottom of the stack, square dish. Just like Rotel dip goes in the taller, smaller, next to the top, one. Well, that is back when we still ate Rotel dip…. Bah…
Anyway… This recipe is the original, dairy, gluten version. It fills a 9″ x 13″ pan.
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
1/2 cup melted butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix
Preheat oven to 350°. Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter, and sugar. Mix in muffin mix. Pour into your casserole dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
Serves 12 at 263 calories, 14.9 g fat, 5 protein, 1.2 g fiber, 616 g sodium.
And the healthier, for us, new and improved version~
Gluten-free Dairy-free, (half recipe) Corn Casserole
1 small can (cup) creamed style corn (or frozen from your summer adventures)
1 c frozen corn
4 oz soy yogurt, plain
1/4 c melted butter, or butter alternative
1-2 TBS white sugar 1 was good, 2 would be more like a Jiffy cornbread
1/2 bag (6 oz) of Pamela’s 12 oz cornbread mix, or your favorite GF recipe
1/4 c soy milk
Mix up and pour into a greased 8×8 pan and bake at 350° 30-40 minutes.
Serves 6 at 161 calories per serving, 9.4 g fat, 2.8 protein, 1.1 g fiber, 228 g sodium.