This is a simple modification on my great aunt’s recipe, and it’s also dairy-free! Someone asked me how I made it taste just likes hers without using a boxed muffin mix and dairy products, and this is how I did it! It always surprises me how good some dairy-free products can be!
1 cup gluten-free almond meal flour
1 8 oz can cream style corn
1 8 oz can regular kernel corn
1 cup dairy-free sour cream (or regular sour cream if you so prefer)
1/2 cup dairy-free butter (or veggie oil is a great substitute!)
Preheat oven to to 350. You can prepare this in a 9×9 pan or something bigger, if you so prefer. Butter the pan, so the corn bread doesn’t stick.
Combine all ingredients in a bowl and stir well. Pour into the pan and bake for 45 to 50 minutes, or until firm in the center. You can use the toothpick trick on this one and it should come out clean after sticking it in the center.
This is a great side dish for any family meal and so simple to make! Top it with some butter or some honey!