Gluten-Free Cornbread Casserole
Gluten-free cornbread casserole is the perfect sweet yet slightly salty side dish. It is cozy, comforting and so easy to make!
Servings: 12 slices
- 2 C fresh or frozen corn
- 1 (15 oz) can gluten-free creamed corn
- 1 C sour cream
- 1/2 C butter, melted
- 1 1/4 C cheddar cheese, shredded
- 1/4 tsp salt
- 1/4 tsp nutmeg, fresh ground
- 1 C gluten-free cornbread mix
Gather all ingredients and slightly melt the butter
Combine corn, creamed corn and sour cream together in a bowl
Pour in melted butter
Add salt, nutmeg and cheese
Combine with gluten-free cornbread mix until well combined
Spread into a greased 9x13 glass pan and sprinkle with 1-2 T sugar
Bake at 350 degrees for 50 minutes
I really like using Bob's Red Mill bagged cornbread or Pamela's GF cornbread mix for making this gluten-free cornbread casserole. Both bring great flavor to the table.
If you'd like to make this a spicy Mexican version, add in a can of green chilis and a dash of chili powder. You can also add in some diced red pepper and top with jalapeños for even more of a kick!
Leftovers can be stored in the refrigerator for 3-4 days. To serve, simply heat up in the microwave util hot.
Serving: 1serving | Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 345mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg