Dairy-Free Corn Casserole
Ingredients
The casserole
-
1
can (15-ounce)
whole corn kernels, liquid drained
-
1
can (14.75-ounce)
creamed corn
-
1
cup
dairy-free yogurt
-
1
tablespoon
lemon juice
-
½
cup
coconut oil, melted
-
1
large
egg, lightly beaten
-
1
cup
cornmeal
-
½
cup
gluten-free baking flour
-
2
tablespoons
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
For preparation
-
1
can
nonstick cooking spray
Instructions
- Preheat the oven to 350°F and spray an 8-inch by 8-inch or a 2-quart round baking dish with nonstick spray.
- In a large mixing bowl, combine the corn kernels, creamed corn, yogurt, lemon juice, coconut oil, egg, cornmeal, flour, sugar, baking powder, and sea salt.
- Stir gently to combine all ingredients.
- Pour the batter into the prepared baking dish and bake for 60 minutes or until the top is golden brown.
- Remove from the oven and let cool for about 15 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
216
Total fat
10.7g
Total carbohydrates
28.5g
Total protein
3.5g
Sodium
201.3mg
Cholesterol
15.8mg
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