Preheat the oven to 350F degrees. Lightly grease a deep dish pie pan or 8x8 square baking pan.
In a large bowl, combine the gluten free flour, sugar, baking powder, salt, red pepper, cumin and coriander. Whisk together.
1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ½ Cup Sugar, 1 Tablespoon Baking Powder, 1 teaspoon Salt, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Cumin, ½ teaspoon Coriander
Add the eggs, melted butter and milk to the dry ingredients. Whisk until all of the dry ingredients have been incorporated.
3 Eggs, 4 Tablespoon Vegan Butter, ¼ Cup Non-Dairy Milk
Add the diced peppers and the creamed corn to the batter. Fold together until the peppers are evenly distributed.
1 Poblano Pepper, 1 can Creamed Corn (15 oz)
Pour the batter into your prepared dish. Let sit at room temperature for 10 minutes prior to baking.
Bake in preheated oven for 30 minutes. Then gently place a piece of aluminum foil over the top, it is not necessary to fold it around the sides of the dish. Bake another 30 minutes covered.
Notes
NOTE: Do not place the aluminum foil on your dish until is has baked for 30 minutes, otherwise it will stick to the top of the casserole when it rises. If you wait 30 minutes, the outside will be set and will not stick to the foil.STORAGE: If you're storing for 1 day, you can cover the original dish with aluminum foil and refrigerate. For longer storage (up to 4 days) place leftover corn casserole into an airtight container and refrigerate.