I have not had this recipe in almost 2 years because of the fact that I cannot eat wheat. Jiffy is made with wheat. While at the Fancy Food Show in DC, I met Bob Hodgson from Hodgson Mill. They have a great line of gluten free mixes and flours. I was so excited when they loaded me up with samples and mixes. That made for a heavy trip home on the Metro...LOL and some rather strange looks.
I started looking around my house to see what I had and it hit me. I had a yellow cake mix from Hodgson Mill. Now, this is the great thing about gluten free products. The ingredients are all listed and you KNOW what the ingredients are. I know how they function together when combined. This yellow cake mix was perfect!
So the adventure began and my fingers were crossed. I can tell you that it was wonderful and had the same texture and taste as the original. Thanks Hodgson Mill for making versatile product.
2 cans of corn, drained
1/2 cup of cream or milk
2 eggs, beaten
2 cups of GF Yellow Cake Mix ( I used Hodgson Mill)
1 stick of butter
1/2 c. plain yogurt
1/2 c. sour cream
1/2 tsp. garlic powder
Preheat oven to 375.
I make my own cream of corn. Take one can of drained corn and the 1/2 cup of milk or cream. Blend in a blender. It does not have to be smooth just combined very well.
Add creamed corn and the remaining ingredients in a large bowl. Spray cooking oil into a 9X13 pan. Bake for 30-40 minutes. Use a tooth pick to decide if the center is cooked all the way through.
NOTE: I used a deep dish pizza pan to make my corn casserole. I had enough mix that I could also make 6 cupcakes. These make great snacks for the kids.
This is not a paid advertisement for Hodgson Mill, I just really like their products. ENJOY>