A casserole that is almost a dessert right here! You can't go wrong with 2 sticks of butter, sour cream and sugar added to cornbread. This recipe from my grandma was easy to make gluten free with the help of Krusteaz gluten free cornbread mix. It's best served after it has cooled some and that golden edge is going to be fought over!
1 (15 oz.) can cream corn
1 (11 oz.) can whole kernel corn
1 (8 oz.) package gluten free cornbread mix, dry
1 cup butter, melted
1 cup sour cream
1/4 to 1/2 cup sugar
Heat oven to 350° F. In a large bowl, combine all ingredients. Pour into a greased casserole dish. Bake for 45 minutes or until golden brown.
To make this recipe gluten free, I used 1/2 of a (15 oz.) package of Krusteaz Honey Cornbread Mix. We've always loved this mix, and it worked perfectly in this recipe. Like I said, this is a rich and sweet casserole, but it's absolutely delicious.
Recipe Source: Recipe from Grandma Carol Preece