Whew…..it’s all over and the challenge begins to find a place for all the goodies to be put away. Each year I normally have a massive clean out on Boxing Day but this year, the teenagers did their own! It’s great to see the tradition continuing with at least 9 large garbage bags coming out of the house. Why does it still feel like we are over run with stuff??
I’m ready to get back to the kitchen to recipe test but I’ve really enjoyed all the recipes I tested and shared this Holiday season. If I had to choose a star recipe that I liked the most it would be the Rocky Road fudge.
This is the way a conversation went at my house on Wednesday……
Me: “I’m looking forward to all the fudge being gone as I seem to have lost the ability to exhibit any self control.”
Six Foot Teenager: “Self control…..what’s that?”
The showcase of our Christmas table is complete with this post and as well as the last recipe for you, here is the countdown to Christmas and Christmas table round up in case you missed anything:
- Christmas Cookies
- Gluten Free Oreo Truffles
- Slow Cooker Chex Mix
- Christmas Cookies Four Ways
- Gluten Free Little Debbie trees
- Gluten Free Classic Christmas Cake
- Gluten Free Gingerbread Cake
- Candy Cane Cookie Bars
- Cranberry Cream Cheese Cake
- Slow Cooker Ham
- Slow Cooker Cranberry Chicken
- Cranberry Bites
- Gluten Free Stuffins
- Ice Cream Puddings
We also had salad and everyone else had green bean casserole that was not gluten free (I will make it GF later but just didn’t have the time or energy with everything else going on!)
The final item that made the cut this year was a yummy corn casserole that was adapted from Brown Eyed Baker. I did substitute a number of ingredients and cut down the cheese component substantially but feel free to load it up to your family’s liking. I promise, this recipe will become an entertaining go-to for you, it is that good. We are going to a New Years Eve dinner and this will make a very quick encore appearance.
Corn and Cheese Casserole ~ (serves 6-8)
Slightly adapted from Brown Eyed Baker
1 x 400 gram can of corn drained
1 x 400 gram can of creamed corn
250 grams of gluten free cornbread mix (*see note below)
1 cup low fat vanilla or greek yogurt
½ cup low fat margarine melted
1 cup low fat grated cheese (or a mixture of grated and soft cheese)
* If you cannot locate gluten free cornbread you can make your own very simply which is what I will be doing in the future:
- 2/3 cup gluten free all purpose flour
- ½ cup yellow cornmeal or polenta
- 3 Tbls sugar or substitute like Natvia
- 1 Tbls baking powder
- ¼ tsp salt
- Combine all ingredients for the mix
Preheat oven to 175° or 160° fan forced and spray a 1 litre capacity, or 9 x 13 inch, casserole dish.*
In a large bowl, mix together the drained corn, creamed corn, muffin mix, yogurt, melted margarine and ½ the cheese.
Pour into the prepared pan and spread.
Bake for 35-40 minutes until the top is golden brown.
Increase the oven temperature by approximately 15 degrees and top with remaining grated cheese.
Bake for 5-10 minutes until cheese is melted.
Allow the casserole to rest for at least 5 minutes before serving (or scooping out a bite!)
*The Brown Eyed Baker says this bakes thinly in a 9x 13 pan which is why I’ve recommended a 1 Litre capacity casserole dish. I doubled the recipe for a large casserole to feed the entire table. I prepared the casserole on Christmas Eve up until the step of topping with cheese which I did for Christmas Day.
I hope you’ve enjoyed the Christmas table round up and recipes. Not only did I have a great time preparing all the food for our family, I was proud of myself for taking on the challenge of a very nearly gluten free table. I hope these recipes help you for next years’ planning.
| Corn Casserole |
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- Corn and Cheese Casserole ~ (serves 6-8)
- Slightly adapted from Brown Eyed Baker
- 1 x 400 gram can of corn drained
- 1 x 400 gram can of creamed corn
- 250 grams of gluten free cornbread mix (*see note below)
- 1 cup low fat vanilla or greek yogurt
- ½ cup low fat margarine melted
- 1 cup low fat grated cheese (or a mixture of grated and soft cheese)
- * If you cannot locate gluten free cornbread you can make your own very simply which is what I will be doing in the future:
- ⅔ cup gluten free all purpose flour
- ½ cup yellow cornmeal or polenta
- 3 Tbls sugar or substitute like Natvia
- 1 Tbls baking powder
- ¼ tsp salt
- Combine all ingredients for the mix
- Preheat oven to 175° or 160° fan forced and spray a 1 Litre capacity, or 9 x 13 inch, casserole dish.*
- In a large bowl, mix together the drained corn, creamed corn, muffin mix, yogurt, melted margarine and ½ the cheese.
- Pour into the prepared pan and spread.
- Bake for 35-40 minutes until the top is golden brown. Increase the oven temperature by approximately 15 degrees and top with remaining grated cheese.
- Bake for 5-10 minutes until cheese is melted. Allow the casserole to rest for at least 5 minutes before serving.
- *The Brown Eyed Baker says this bakes thinly in a 9x 13 pan which is why I’ve recommended a 1 Litre capacity casserole dish. I doubled the recipe for a large casserole to feed the entire table. I prepared the casserole on Christmas Eve up until the step of topping with cheese which I did for Christmas Day.
Follow these topics: Side dishes, Vegetarian
So yummy! Can’t wait to make it at home so I can have it again!!!
Lisa, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using corn together. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog by Google Reader. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers
Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private
I’ve subscribed via google reader
Have a great week!