For the last several years, I have made corn casserole for Thanksgiving and/or Christmas dinner. It has always been a huge hit.

This year, because of family diet needs and our desire to avoid GMO corn, I decided I wanted to make an organic, non-gmo, whole foods version rather than the processed Jiffy box and canned cream corn version I had made in the past. I looked up recipes online but couldn’t find one that didn’t use the Jiffy mix. So I came up with my own.

It was as much or more a success than ever before.

Here is the recipe…

Unprocessed Corn Casserole

Start off by making the creamed corn (this can be done ahead of time).

1 16 oz pkg of organic frozen corn

4 TBSP butter

1/4 cup milk (we use quinoa milk now because of a dairy allergy)

Heat on the stove until corn is thawed and the mixture is boiling. Stir often.

Remove from stove and let it cool for awhile. Then pour it into a food processor or blender and pulse until you like the consistency.

For the casserole:

Homemade creamed corn

1 can organic corn or 1 pkg organic frozen corn (heat up with a little water first if using frozen), drained

1 stick (1/2 cup) butter (melted)

1 cup greek yoghurt or sour cream

2 egg (beaten)

3/4 cup corn flour

1/2 cup all purpose flour

1/2 cup whole wheat flour

2 Tbsp honey (optional)

1 Tbsp baking powder

1/2 tsp salt

Chopped Green Chiles or Chopped Green or Red Pepper (optional)

Instructions:

1. Preheat oven to 350º, and grease a 9×9 square pan.

2. Mix all the ingredients together in a large bowl. Pour ingredients in pan.

3. Bake uncovered for 45-55 minutes until top is golden brown).

Use organic ingredients where possible. Recipe works great doubled in a 9×13 pan for about the same amount of time. Ingredients can be prepared ahead of time and stored in the fridge overnight, but let it sit for about 30-45 minutes before baking to get it closer to room temperature. Adjust baking time if necessary.