Substitution Ideas For A Casserole

[tarnalberry]

I was posed a question on how to substitute for Jiffy Corn Muffin Mix and creamed corn in a casserole recipe?

My idea would be to use a combination of corn meal and corn flour (perhaps 1:4?). I can't figure out if the leavening agent in the muffin mix would be needed or not. I know a casserole gets baked, but I don't know that it'd have any acid to activate the leavening agent at high temperature. For the creamed corn... I thought there was a gluten-free creamed corn, but if not, I'd probably make it from scratch (lots of recipes on the web, just use a good gluten-free flour for thickening, or use a bit less milk/cream since it's going in a casserole anyway).

Anyone else have any good ideas? These are two ingredients I've never cooked with, so it's a little outside of my realm of expertise. ;-)

[debbie-doodles]

I thought i have seen a gluten free corn muffin mix somewhere. We don't like corn muffins, so I never really paid attention to it. I think it was either the gluten free pantry (since that's where I order all of my mixes) or at a local Wild Oats store.

[nettiebeads]

I was posed a question on how to substitute for Jiffy Corn Muffin Mix and creamed corn in a casserole recipe?

My idea would be to use a combination of corn meal and corn flour (perhaps 1:4?).  I can't figure out if the leavening agent in the muffin mix would be needed or not.  I know a casserole gets baked, but I don't know that it'd have any acid to activate the leavening agent at high temperature.  For the creamed corn... I thought there was a gluten-free creamed corn, but if not, I'd probably make it from scratch (lots of recipes on the web, just use a good gluten-free flour for thickening, or use a bit less milk/cream since it's going in a casserole anyway).

Anyone else have any good ideas?  These are two ingredients I've never cooked with, so it's a little outside of my realm of expertise. ;-)

<{POST_SNAPBACK}>

I use the cornbread recipe from Fanny Farmer, substituting the flour with a mix of potato flour and brown rice. The leavening stays the same. My husband (nonCD) likes it just as well as the regular stuff. And for thickining, I use cornstarch at one half the rate of regular flour.

[Jonesy]

Thanks Tiffany for posting my question. I'm the one who wanted to know.

I put my creative hat on and will be serving this cassarole at the family get-together tomorrow.

To replace the Jiffy corn muffin mix, I followed the recipe for corn bread on the package of corn meal, just using the dry ingredients, and substituting Bob's Red Mill all purpose gluten-free flour mix for the wheat flour. It amounted to 2 cups of dry mix, whereas the Jiffy box contains 8.5 oz, so when I put the cassarole together in the morning, I will measure out one cup plus a tablespoon. I don't think the cassarole needs the leavening agent ( at least I hope not) The cornbread recipe doesn't call for yeast, and I guess that's leavening isn't it? (I'm no cook - but I'll be learning now - have to to survive as a celiac)

For the creamed corn, I opened the can of whole kernel, poured off some of the liquid and chopped it up in my mixer. Looks like creamed corn to me. I'll put it together in the morning and let you know how it turns out.

My family loves corn and this recipe got rave reviews at our Thanksgiving dinner in 2004 before I was dx'd.

Here is the original recipe (oh so yummy)

1 (16 oz ) can whole kernel corn, drained

1 (16 oz ) can cream style corn

1 (8 oz ) carton sour cream (I substitute cream cheese)

1.5 cups grated cheddar or American cheese

1 pkg. Jiffy corn muffin mix

3 eggs

1 onion (diced)

1 green pepper (diced)

Saute onion & pepper in 2-3 TBS butter or margarine. Beat eggs in a large bowl: add corn, onion, gr. pepper & muffin mix. Pour into a greased 9 X 13 cake pan ( I used a pyrex 9 x 13 dish) Top with sour cream (or cream cheese) spreading to cover as much as possible. Sprinkle cheese over top. Bake uncovered at 350 degrees for 40 minutes.

**************

I can see there is little interest in corn muffins. However, all you corn lovers out there will like this dish. It bears no resemblance to corn muffins.

Again, Thanks Tiffany for posting the question for me.

Maryellen

[Guest Lucy]

chi'chi's corn cake mix is gluten free.... I don't think my local grocery store brand of creamed corn contains gluten. Not that I see anyway.