Corn Bread Casserole

I had this dish for the first time when I was visiting my aunt and her family in the Twin Cities for Thanksgiving. I usually spent the holiday with my parents, but I had recently moved to Madison, Wisconsin and didn't have enough time off from my new job to travel down to Texas for the holiday. My mom makes the BEST turkey stuffing ever, so I suppose she never felt the need to add another bread-based side dish to her Thanksgiving menu. I was skeptical to try my aunt's casserole since most corn bread recipes are dry and rather bland, but after tasting the sweet, soft breading studded with juicy corn kernels, I became a convert!

Like many tried-and-true recipes, this one used to be simplified by using a boxed corn muffin mix, but I've found the right balance of from-scratch ingredients to achieve the same delicious taste without any of the gluten!

Corn Bread Casserole
Yield: 9x13 pan

Ingredients
1/2 cup butter, melted
1 cup sour cream
15 oz can whole kernel corn, drained
14.75 oz can cream style corn*
2/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup Bob's Red Mill Gluten Free Cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs, room temperature

Directions
1. Preheat oven to 350°F.
2. Grease 9x13 oven safe dish with cooking spray.
3. Stir all ingredients together and pour into prepared dish.
4. Bake for about 1 hour, or until lightly browned on top and set in the middle. (Start checking around 45 minutes since oven temperature varies.)

*Creamed corn can be a source of hidden wheat. From my research, the Celiac community recommends going with a national name brand (such as Del Monte) for this product, so that is what I have used here.