Its CORN (Casserole) This is the only thanksgiving recipe you’ll see from me this year because there’s 10 other meals from now to then that I think deserve the focus and consistency. Thanksgiving is one meal. Enjoy it. Treat is as a meal. Not a feast. You’ll live. Promise. Make this easily dairy free, gluten free, and sugar free with a few tweaks! It makes a huge and deep 9x13 pan so feel free to cut the recipe in half as needed! Creamed Corn: - 2 tbsp butter (olive oil or coconut oil for dairy free) - 4 cups frozen or canned corn - 1/2 cup milk or milk alternative of choice (or heavy cream) - 1 tsp salt and pepper - 1 tbsp granulated sweetener of choice (I use @lakanto monk fruit. Code LEENA to save) - 1 cup milk of choice - 3 tbsp arrowroot or cornstarch or flour 1. Melt the butter in a large pan. Add corn, milk, salt and pepper, and sugar. Set aside 2. In a separate bowl mix 1 cup of milk and 3 tbsp arrowroot or cornstarch 3. Pour milk mixture into the corn mixture and cook for ~4-5 minutes until thickens 4. Set aside your creamed corn Dry Batter: - 1 cup flour (gluten free blends work too) - 1 cup cornmeal - 3-4 tbsps of granulated sweetener - 1 tsp salt - 1 tsp baking soda Wet Batter: - 1 cup unsalted butter - 1 cup plain greek yogurt - 4 eggs 1. In a bowl combine flour, cornmeal, sugar, salt, and baking soda. Set aside 2. In another bowl combine melted butter, greek yogurt, and eggs. Putting it together: 1. Add your wet batter to your creamed corn with 1 additional cup of frozen or canned corn. 2. Gently fold in the dry batter (flour and cornmeal mixture). 3. Pour into a large baking sheet and bake at 375 for 45-60 minutes. 4. Serve #thanksgiving #thanksgivingdinner #corncasserole #corn #casserole #dairyfree #glutenfree #sugarfree #creamedcorn #healthyrecipes #weightloss #healthtips #nutritiontips #weightlosstips