Corn Casserole

This is day #3 of me being good about my blog. Being that I got up early this morning, I made buckwheat pancakes -- yup, gluten free buckwheat pancakes. Buckwheat is gluten free (even though wheat is in the name - see previous blog) and make nice pancakes that do not taste weird. I add ground flax seed to up the fiber. On the side, cinnamon apples. Melting 1 tbsp on transfat free margarine with 1 tbsp of brown sugar and a tsp of cinnamon, add a sliced apple and cook until apples are soft and starting to brown. Very yummy on the pancakes.

This afternoon I am planning to make a pumpkin spice cake to bring to my Father in Law's 84th Birthday party. I'll put that in soon if it comes out well.

As I am on Staycation, I have decided to do some larger projects that never seem to get done. Like paint a room and attack the garden. One of my projects is to organize my recipes. It had become quite a mess, with recipes in the wrong places, some not put in and containing recipes that I no longer use or never bothered to make and probably never will. Doing this I ran into a few old favorites. One being "Corn Casserole". I made this before the gluten free days and have since adapted it for the gluten free. Corn is a good gluten free starch, we love the sweet flavor of fresh and even frozen corn. This recipe makes the corn into a nice side dish, that can also be used for breakfast. I significantly lightened up the original recipe. It called for a pound of bacon (I eliminated it), 2 cups of sour cream (changed to lite sour cream) and 1/2 cup butter ( changed to 1/3 cup transfat free margarine). I also add a bit of cayenne pepper to spice it up. In addition I increase the vegetables from what the recipe calls for.

Corn Casserole

1/3 cup transfat free margarine
1/2 large onion, chopped
1/2 cup chopped celery
1 red pepper , chopped
1 green pepper, chopped
5 tbsp rice flour
2 cups lite sour cream
2 pounds frozen corn, thawed
Salt, pepper and cayenne pepper to taste
1 tbsp chopped parsley

Heat the oven to 35o degrees. Melt the margarine in a large dutch oven over medium heat, saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn and season.
Pour the mixture into a 9 x 13 inch baking dish. Bake for 30-45 minutes, until lightly browned.
served 6-8

I have also made this with adding 1 cup of cooked rice - can use brown rice.

TA DA