Gluten Free Corn Souffle

Name: Gluten Free Corn Souffle
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 3 eggs, beaten; 3 Tbsp gluten free bisquick; 1 Tbsp sugar; 1/2 tsp black pepper; 2 c cream-style corn; 2 c whole kernel corn; 1 1/2 c shredded monterey jack cheese or mexican cheese blend; 2 oz diced pimientos, drained; 1/3 c milk

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By Ashley Gibson
@draracefan83

This is a recipe I tweaked to make it gluten free. I just found out I have celiac disease about 2 weeks ago.

Rating:

★★★★★ 1 vote5

Serves:

Cook:

55 Min

Method:

Bake

Ingredients

3

eggs, beaten
3 Tbsp

gluten free bisquick
1 Tbsp

sugar
1/2 tsp

black pepper
2 c

cream-style corn
2 c

whole kernel corn
1 1/2 c

shredded monterey jack cheese or mexican cheese blend
2 oz

diced pimientos, drained
1/3 c

milk
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How to Make Gluten Free Corn Souffle

Step-by-Step

Preheat oven to 350 degrees. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
Combine eggs, bisquick, sugar, and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos, and milk. Pour into hot baking dish.
Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.

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