Gluten Free Corn Casserole (Cheesy Jiffy Style)
A gluten free corn casserole full of cheese and corn, which makes this casserole delicious any time of year but especially on Thanksgiving.
Servings: 8 people
Calories: 337kcal
Equipment
Ingredients
- 5 ears of fresh corn or 2 - 10 oz packages of frozen corn
- 14 ounces can creamed corn or the Gluten Free Cream Corn Recipe
- 1 cup gluten-free cornbread mix
- 1 cup sour cream
- ½ cup butter melted
- 1 ½ cups cheddar cheese shredded, divided
Instructions
- Preheat the oven to 350℉.
- Grease a 9x13 casserole dish and set aside.
- Cut the corn off of the cobs by running a knife down the sides over a bowl.
- Or, quickly defrost the frozen corn by putting it into a strainer and running it under warm water.
- In a large bowl, add the corn, cornbread mix, sour cream, creamed corn, melted butter, and ½ of the shredded cheddar cheese.
- Pour the mixture into the casserole dish.
- Bake for 45 minutes, or until golden brown.
- Remove from the oven and top with the rest of the cheese. Return the casserole to the oven.
- Bake for 5-10 minutes more until the cheese is melted.
- Let stand for 5 minutes before serving.
Notes
Frozen corn will have a better texture than using canned corn but my preference is to cut the corn off the cob of an ear of fresh corn. You will need 4-5 ears for this.
My Gluten Free Cream Corn recipe will taste better than canned and it only takes an extra 10 minutes to prepare.
Refrigerate - Once cooled, store in an airtight container in the refrigerator for 4-5 days.
Freeze - This casserole can be made ahead and frozen for up to two months. Wrap the casserole tightly before freezing.
Re-warm - Defrost the casserole in the refrigerator overnight and then re-warm in a 250 degree Fahrenheit oven for 30 minutes.
Nutrition
Calories: 337kcal | Carbohydrates: 25g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 578mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 1mg
