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!
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