Creamy, Fluffy Gluten-Free Corn Casserole (Extra Easy)

• servings: 12 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

3 large eggs

½ cup sour cream

⅓ cup granulated sugar

4 tablespoons butter (melted and cooled)

½ cup all-purpose gluten free flour (I use and recommend Cup4Cup brand)

6 tablespoons cornmeal (certified gluten-free)

2 teaspoons baking powder

¼ teaspoon salt

(2) 15 ounces cans cream-style corn

Directions

Preheat the oven to 350 degrees fahrenheit. Grease a 9X13 baking dish.

In a large bowl whisk together the eggs, sugar, sour cream, and butter. Whisk in the dry ingredients. Stir in the creamed corn until well combined.

Pour into the prepared casserole dish and bake for 40-45 minutes, rotating halfway through. When the pudding is golden brown and slightly firm to the touch, it is done. A knife inserted in the middle should come out with moist crumbs, but not liquidy.

Let cool for 10 minutes before serving. If waiting to serve, loosely cover with foil or it may be served at room temperature. Scoop with a large spoon to serve.

Nutrition

• Calories: 171 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 307 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 4 g