2-1/4cupscornfrozen, divided, no salt added (300 g)
1/4cupagave syrupmaple syrup, honey
1/4cupgrapeseed oilsunflower, olive oil
1-1/4cupswater (filtered or spring)
Instructions
Preheat oven to 350ºF. Grease a 9" x 13" pan or prepare muffin cups.
Put 1 cup of corn in the blender with the agave syrup, oil, and water. Blend until fairly smooth.
Mix with remaining ingredients and pour into prepared pan. Bake casserole for about 30 minutes or until the top springs back in the center when touched with a finger. If making this in muffin tins, check after 20 minutes.