Fresh Gluten-Free Cornbread Casserole

Serves 10

You can easily prepare all the components of this fresh gluten-free cornbread casserole recipe the day before and just assemble it the day of the party. Plus, I love making fresh creamed corn because it makes the whole house smell so sweet.

Ingredients

  • CREAMED CORN
  • 7-8 ears of fresh corn
  • 2 tablespoons unsalted butter or coconut oil
  • ¹⁄3 cup heavy whipping cream
  • 3 tablespoons honey
  • ¼ teaspoon salt
  • CASSEROLE
  • ½ cup yellow cornmeal
  • ¹⁄3 cup sorghum flour
  • ¹⁄3 cup tapioca starch
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 4 ounces Neufchatel cheese, room temperature
  • 1 egg

Directions

Preheat oven to 350° F.

 

Remove the corn from the husks. Place the corn  in a large deep bowl, run your knife down each cob, cutting the kernels off into the bowl. Do this until you get 2 cups of kernels, about 3-4 ears. Pour into a medium bowl and set aside. Repeat with the remaining ears of corn but also scrape out all the pulp and creamy inside by running the dull side of the knife down each cob, like peeling a carrot. Set aside.

 

Heat the butter or coconut oil in a large sauté pan over medium heat. Add the corn kernel and pulp mixture. Cook until heated through, about 2-3 minutes. Add the cream, honey and salt. Cook on medium-low, stirring occasionally, until most of the liquid is absorbed and the corn is soft, about 22-25 minutes. Set aside to cool.

 

In a medium bowl, whisk together the cornmeal, sorghum flour, tapioca starch, sugar, baking powder and salt. Set aside. In a large bowl, whisk together the sour cream, Neufchatel cheese and egg. Add 2 cups of the creamed corn mixture and the reserved 2 cups of corn kernels. Mix well. Fold in the dry ingredients until completely combined.

 

Grease a 13 x 9-inch baking dish. Pour in batter and spread out evenly. Bake for 30-35 minutes, or until golden brown and set.

 

Make-ahead tips:

* The day before the party, make the creamed corn and cut the 2 cups corn kernels. Store both separately in the refrigerator. Let them come to room temperature before making the batter.

* Measure out the casserole’s dry ingredients a couple of days in advance. Keep in an airtight container until you’re ready to assemble.

Nutrition Analysis: 250 cal, 11 g fat, 45 mg chol, 180 mg sodium, 36 g carbs, 2 g fiber, 15 g sugar, 5 g protein.

Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, never lets her gluten allergy hold her back from enjoying the delicious things in life.

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