And I have not been able to find it online, despite many searches. I can’t even attribute it to the exact source, because there are several brand names listed in the recipe. It was part of an ad for one of the ingredients.
Only instead of using a cookbook or finding it on a website, we have been reading it off of a little scrap of paper my mom clipped out of a magazine years ago. Vegan or Dairy-Free: Skip the eggs, substitute the butter with a vegan-friendly alternative, and use dairy-free yogurt with a tablespoon of lemon juice mixed in, in place of the sour cream.In my family, we have been making this recipe for years.Using eggs produce a light and fluffy cornbread-like texture resembling a corn soufflé, but it is not required. Egg Free: If you leave out the eggs this will create what's known as corn pudding and is a bit dense in structure.For a refined sugar-free version, you can use honey, maple syrup, or coconut sugar. Sweet Corn Casserole: For an even sweeter version, bump up the sugar to ½ cup.Spicy Corn Casserole: Add one cup of cheese, two finely diced jalapeno peppers, seeded, a teaspoon of garlic powder, and a pinch of black pepper.Other cheese options include Monterey Jack Cheese, Mexican Cheese, or Colby Jack Cheese. Cheesy Corn Casserole: Fold in one cup of cheddar cheese for a savory version.
Here are some other gluten-free versions: There are many ways to adjust this recipe to your liking. Serve Warm and Enjoy! Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days. Salt: Add flavor and brings out the sweetness.Baking Powder: Helps the casserole to rise.Sugar: The sugar adds a touch of sweetness and moisture to the casserole.For a vegan/dairy-free option, use 8 ounces of dairy-free yogurt with a tablespoon of lemon juice mixed in. Sour Cream: Sour cream creates a creamy, moist corn casserole by activating the baking powder.Regular Whole Kernel Corn: You can use canned, frozen, or fresh corn kernels that have been cooked.Two brands I like to use are Del Monte Sweet Cream Corn and Green Giant Cream Style Sweet Corn. Cream-Style Corn: Make sure to check the labels for gluten-free options.Use vegan butter for both a vegan and dairy-free option. Butter: Unsalted melted butter gives this casserole great flavor while moistening the recipe.You can eliminate them for a vegan option. Eggs: The eggs serve as a binder while making the texture light and fluffy.Gluten-Free Cornmeal: Arrowhead Mills Yellow Organic Cornmeal works great.Gluten-Free Flour: I love using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour For the best texture and structure.No one will be able to tell the difference, it's that good! It's the one casserole dish we look forward to every single year, and we always ask ourselves why we don't make this more often.įor more delicious Thanksgiving side dishes, check out my Honey Roasted Carrots, Gluten-Free Green Bean Casserole, Savory Roasted Delicata Squash, Gluten-Free Stuffing, and Homemade Cranberry Sauce With Red Wine. The original recipe uses Jiffy Corn Muffin Mix, but to make this recipe gluten-free, we used a combination of gluten-free cornmeal and gluten-free all-purpose flour.
You could prepare this casserole the night before to save time, as it reheats wonderfully the next day. This nostalgic dish is comfort food at its finest, with minimal ingredients, and super easy to make.
Growing up, we would serve this creamy corn casserole every year for Thanksgiving dinner, and it was always the first side dish to be devoured. This no Jiffy Mix corn casserole recipe is perfect for holiday dinners and special events. Gluten-Free Corn Casserole is one of my family's favorite recipes! It's the perfect balance of both sweet and savory with a creamy cornbread-like texture.
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