Gluten Free Corn Casserole

This dish has always been a particular favorite of my family (especially me); the creaminess of the dish fits perfectly with many entrees. However, usually I would just use butter, cream cheese, milk, and Jiffy Mix. This year, in replacing my dishes with Gluten Free (GF) products, I had to get rid of the Jiffy Mix. Here is my replacement dish! It is delicious, and makes an absolutely marvelous holiday side. Plus, it takes about 5 minutes to make!

Corn Casserole (COOKS 1 HOUR)

1 Stick of Butter softened
1 small Cream Cheese
1 C–Milk
1 & 3/4 C—Corn Meal (Quaker)
2 tsp– Baking Powder
1/2 tsp–Salt
2 Cans of Corn drained (15.25 oz each)
2 Cans of Sweet White Corn not drained (11 oz each)

Directions:

Preheat Oven to 350 degrees.
Spray 9×13 glass pan.
Cream the butter and cream cheese with a mixer.
Add in Milk, Corn Meal, Baking Power, and Salt.
Mix.
Add in Regular Corn.
Mix.
Stir in Sweet White Corn w/ spoon.
Pour into Pan and cook for 1 hour until golden brown.
Slice and Serve!

SUBSTITUTIONS: The cans of Corn can be replaced with 3 normal cans of Corn Niblets drained and 1 Can of Creamed Corn. You can also add 1 TBSP honey for sweetness.