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.
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.
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)
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.