Egg Free: If you leave out the eggs this will create what's known as corn pudding and is a bit dense in structure.For a refined sugar-free version, you can use honey, maple syrup, or coconut sugar. Sweet Corn Casserole: For an even sweeter version, bump up the sugar to ½ cup.Spicy Corn Casserole: Add one cup of cheese, two finely diced jalapeno peppers, seeded, a teaspoon of garlic powder, and a pinch of black pepper.Other cheese options include Monterey Jack Cheese, Mexican Cheese, or Colby Jack Cheese. Cheesy Corn Casserole: Fold in one cup of cheddar cheese for a savory version.Here are some other gluten-free versions: There are many ways to adjust this recipe to your liking. Serve Warm and Enjoy! Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days. Salt: Add flavor and brings out the sweetness.Baking Powder: Helps the casserole to rise.Sugar: The sugar adds a touch of sweetness and moisture to the casserole.For a vegan/dairy-free option, use 8 ounces of dairy-free yogurt with a tablespoon of lemon juice mixed in. Sour Cream: Sour cream creates a creamy, moist corn casserole by activating the baking powder.Regular Whole Kernel Corn: You can use canned, frozen, or fresh corn kernels that have been cooked.Two brands I like to use are Del Monte Sweet Cream Corn and Green Giant Cream Style Sweet Corn. Cream-Style Corn: Make sure to check the labels for gluten-free options.Use vegan butter for both a vegan and dairy-free option. Butter: Unsalted melted butter gives this casserole great flavor while moistening the recipe.You can eliminate them for a vegan option. Eggs: The eggs serve as a binder while making the texture light and fluffy.Gluten-Free Cornmeal: Arrowhead Mills Yellow Organic Cornmeal works great.
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