Gluten Free Corn Casserole

This corn casserole recipe is almost identical (at last) to the traditional Jiffy corn mix, sour cream, etc recipe that my family has made for years. Upon diagnoses of celiac disease, this was one of the first things I decided to try and replicate while converting it to gluten free ingredients....and I think Ive got it!! Since we never make this casserole just for my family, many non-celiacs have tried it as well and cannot believe it is Gluten Free! In fact, some relatives of mine have even proclaimed that this version is better than the original! Not bad, eh? :) Check out this recipe and more at my blog: www.glutenfreegirls.blogspot.com

• Ready In: 40 mins
• Yields: 1 9x13 pan

Ingredients

• 1 (15 1/4ounce) can corn, drained
• 1 (15 1/4ounce) can  creamed corn (gf)
• 2  eggs
• 1⁄2 cup water
• 1  cup sour cream
• 1  teaspoon baking powder
• 1⁄2 cup cornmeal
• 3⁄4 cup cornflour
• 1⁄2 teaspoon xanthan gum
• 1⁄3 cup sugar
• 1⁄2 cup  grated swiss cheese

Directions

1. Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.
2. Bake at 350 F for 35-40 minutes.