I don’t know about you, but I’m having fun planning my Christmas Eve and Christmas Day menus! Cooking gluten free, and avoiding dairy when possible, makes the prep time a little more involved so I try to get a jump start on it. If you’re interested in seeing some of the ideas I’ve collected, here’s my Christmas Dinner & Breakfast 2013 Pinterest board.
My favorite special holiday recipe that I started making a few years ago is Corn Souffle. I originally got it from a church friend (Mary S) and improvised it a little. Here’s my gluten free version. I stole the picture above from Cinder Says because I keep forgetting to take a picture of mine, but it usually comes out looking about like that, although I like to brown the top a little more.
This is a delicious side with turkey, ham, or roast beef dinner. It’s like a very moist, creamy cornbread. I don’t love cornbread but I love corn souffle! Grated cheese can be added, and the milk and sour cream amounts can be changed depending on your taste. It’s a pretty fail-safe dish, but bake-time can vary so allow for some extra time. Enjoy!
Gluten Free Corn Souffle
1 1/3 cup and 4 teaspoons Gluten-Free Cornbread Mix
1 can cream style corn
1 can regular corn, drained
1/2 c. sour cream
1 stick butter, melted
Mix all ingredients until blended. Pour into a CorningWare baking dish or similar. Bake in 350 degree oven uncovered for 1 hour, or until top is golden brown and knife comes out with crumbs instead of batter. Best served hot, but it reheats well.