Looking for a new idea for a Thanksgiving side dish? How about we make it gluten free as well!
I love Thanksgiving for bring family together. The food blogger in me loves Thanksgiving for the chance to create so many recipes. The base of the dinner has to be the turkey. We have now made a tradition of smoking the turkey. In the past, we used the oven for a conventional turkey. We have fried a turkey which was quite good but could be messy.
I really, really like corn. I cannot find enough ways to eat it. This Gluten Free Corn Casserole is right up my alley. Corn topped with cheese in a casserole. What could be more comforting? It is super easy to make but we will get to that later. I searched the blog to see other Thanksgiving sides I have created. I found one for CAJUN CORNBREAD STUFFING. I really like this recipe for the Cajun ingredients including the holy trinity and the andouille sausage. YUM! The last recipe was one from before I became gluten free. Here is a GLUTEN FREE APPLE FENNEL STUFFING. I really liked this recipe and the flavors. It also had plenty of butter so you know it was good!
One more traditional side is CRANBERRY RELISH. Making your own cranberry relish is so worth it. It is not hard at all. Try it and you will never buy store bought again. I have nothing against the store bought and when you walk in your grocery store now, there are cranberries in the veggie section to make it easy for you to find.
Now a quick review of the corn casserole. The corn is sautéed and mixed with xxx. Then the mixture is mixed with the gluten free flour, added to a baking dish and topped with cheese. Throw it in the oven and you are done.
The combining of all the corn casserole ingredients.
The Gluten Free Corn Casserole Plated.
Gluten Free Corn Casserole
Making a new Thanksgiving side dish that uses corn and is gluten free. This Gluten Free Corn Casserole needs to get on your holiday list. It is good!
- 6 Tbsp Unsalted Butter
- 2 Lbs Frozen Corn
- 4 Whole Scallions sliced crosswise
- 1 Sprig Rosemary
- 1/2 Cup All purpose gluten free flour
- 1/2 Cup Corn meal
- 2 Tsp Baking powder
- 1 Cup Sour cream
- 2 Whole Large eggs
- 1 1/2 Cups Shredded Cheddar Cheese
Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Tilt the pan to coat the entire pan. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to soften, about 5 minutes. Remove from heat and discard the rosemary sprig.
In a separate bowl, combine the flour, cornmeal, baking powder and 1 teaspoon salt mixing well. Add into the corn mixture. Stir to combine. In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
Adapted from the NY Times - https://cooking.nytimes.com/recipes/1020548-corn-casserole