Gluten-Free Corn Casserole
This is perfect for potluck lunches and no one will know it’s made to accommodate food sensitivities.
INGREDIENTS | SERVES 6
- 8 ounces crumbled corn bread (made without wheat flour)
- 1 cup lactose-free milk
- Small piece green bell pepper (if tolerated)
- ¼ small onion (if tolerated)
- 2 eggs
- ¾ teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter or margarine
- 1½ cups cooked or canned whole kernel corn, drained
Preheat oven to 350°F and grease a 1-quart casserole.
Put all remaining ingredients except corn in blender, cover, chop, and pour over soft crumbs. Mix together.
Add corn to casserole; mix well.
Bake about 1 hour or until a knife inserted in center comes out clean.
