Loaded Gluten Free Cornbread Casserole
Loaded Gluten Free Cornbread Casserole is the perfect marriage between cornbread and casserole.
Servings: 8 -10 servings
Ingredients
- 8 ounces frozen corn kernels rinsed
- 4 ounces cream cheese softened
- 1 cup half & half cream
- ¾ cup plain greek yogurt full fat
- ½ cup chopped yellow onion
- ¼ cup diced peperoncini
- 4 ounces cheese of choice I used white cheddar
- ½ tsp. garlic powder
- salt & pepper to taste
- 2 eggs beaten
- 1 cup corn meal
- 1 ½ cups GF Oat flour*
- ¾ tbsp. GF baking powder
- 1 tsp. baking soda
- 1 tbsp. butter
Instructions
- Preheat oven to 350 degrees.
- Grease casserole pan with butter.
- Combine corn, onions, peperoncini, cheese, beaten eggs, garlic powder, salt & pepper in large mixing bowl.
- Meanwhile pour half & half , yogurt and dotted cream cheese in small sauce pan on stove top over medium low heat. Just slightly melt cream cheese to combine.
- Add to corn mixture.
- In separate small bowl mix dry ingredients, then fold into corn mixture.
- Pour into buttered casserole dish and bake 30 minutes.
Notes
* can use any gluten free flour
servings are based on size you cut pieces
servings are based on size you cut pieces