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 350ยบ,ย 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.
This looks amazing! Thanks for sharing. Is the wheat flour essential? If it is, can I substitute it with a gluten-free flour?
I don’t have experiene with gluten free flours, so I am not sure if it would be an exact substitute. The flour basically just makes the consistency something between a cornbread and a mushy casserole. If you try it, please let us know how it worked out!
Just bought the ingredients! So excited ๐
Yay! Fill us in on how the gluten free turns out!
I was a little confused by the recipe. Do you add the creamed corn in the first part of the recipe (16 ounce package of organic frozen corn, 4 tablespoons butter and 1/4 cup milk) to the casserole recipe below it?
The first part of the recipe is how you make the creamed corn that is required for the second part of the recipe ๐
What is “corn flour”? Is it corn meal? I want to make this without using “packaged” muffin mix, which other recipes call for.
Yes, corn meal ๐