I serve this easy side dish with my slow cooker beef chili (pictured at the top of the page) when I want something that is more of a side dish than just cornbread. The roasted red pepper in this moist casserole complements the sweetness of the creamed corn. Enjoy!

Corn Fritter Casserole
1 can creamed corn
3/4 cup corn meal
1 Tablespoon cornstarch
3 Tablespoons white rice flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
2 Tablespoons olive oil
1/2 cup chopped roasted red pepper

Preheat your oven to 375 degrees.

Lightly grease a 2-quart baking dish.

In a mixing bowl, combine all ingredients except peppers. Stir until well blended, then add red peppers and stir to distribute. Pour into prepared baking dish and bake for approximately 45 minutes, or until golden around the edges and center is set.

Note: you can also add diced onion or minced garlic if you like, as well as any other veggie add-ins.

This recipe is linked to Simply Sugar & Gluten Free Slightly Indulgent Tuesdays and Gluten Free Wednesdays at The Gluten Free Homemaker.