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.

Printable Recipe Card

About Gluten Free Corn Souffle

Course/Dish: Vegetables Other Side Dishes Side Casseroles

Main Ingredient: Vegetable

Regional Style: Southern

Dietary Needs: Vegetarian Gluten-Free Wheat Free

Hashtags: #corn #gluten-free

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