Corn Casserole

Instructions:

1. Set oven rack to the middle position, preheat to 350ºF (177ºC).
2. Heat a medium-sized saute pan over medium heat, add corn and saute for 1 minute, longer if needed to cook fresh corn.
3. Whisk together water and cornstarch in a small bowl, add to pan and stir frequently to combine.
4. Bring to a boil, stirring to thicken water, about 30 to 60 seconds, turn off heat and set aside.
5. Whisk together yellow cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add sour cream, melted butter, chives, and cooked corn mixture.
6. Pour batter into a lightly greased 8 by 8-inch casserole dish. Use a spatula to evenly spread it out into the pan.
7. Bake until the edges are lightly browned and the top is golden in color and set in the center, 45 to 55 minutes.
8. Serve warm garnished with more chives if desired.

Notes:

• Honey, maple syrup, or coconut sugar can be substituted for granulated sugar.
• Olive oil, avocado oil, coconut oil, or ghee make good substitutes for butter.
• Plain Greek yogurt can be substituted for sour cream.
• For a cheesy corn casserole version, mix in 1 cup of cheddar cheese into the batter.
• MAKE IT GLUTEN-FREE: Substitute all-purpose flour with gluten-free flour.
• MAKE IT DAIRY-FREE: Substitute olive oil, vegetable oil, or coconut oil for butter. Substitute coconut cream for sour cream.