Triple Corn Casserole
Servings: 6 servings
Calories: 362kcal
Ingredients
Triple Corn Casserole
- 1 (8-ounce) package gluten-free corn bread mix - (or the recipe below)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 1 cup sour cream or dairy-free alternative
- ½ cup unsalted butter or dairy-free alternative - melted
Homemade Cornbread Mix
- 1 cup yellow cornmeal
- ½ cup gluten-free all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon baking soda
Instructions
Triple Corn Casserole
- Use a 4-quart slow cooker sprayed with cooking spray. In a mixing bowl, whisk together all the ingredients, taking care to not break down the whole corn kernels – the batter will be quite thick. Spread the batter into a prepared 4-quart slow cooker.
- Cover and cook on low for 4-5 hours, or on high for about 3 hours. Uncover and cook on high for 1 hour, or until the casserole has lightly browned on top and begun to pull away from the sides. Serve warm or at room temperature.
Homemade Cornbread Mix
- Mix together and use in lieu of boxed cornbread mix.
Notes
Note: If you’d like to make this more of a complete meal, you can add a can of drained green chilies to the mix and a cup of diced ham or fully cooked smoked sausage.
Nutrition
Calories: 362kcal | Carbohydrates: 32g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 139mg | Fiber: 3g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 0.3mg | Calcium: 171mg | Iron: 1.4mg