Fresh Corn Casserole

Fresh Corn Casserole

2 ears of fresh corn on the cob, blanched
3/4 cup gf flour
1 cup yellow corn grits
1/4 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon pink salt
1 teaspoon ground rosemary
2 eggs beaten
1 cup sour cream
1/2 cup buttermilk
1 small can diced chili peppers
4 tablespoons melted butter
4 oz spicy smoked gouda grated

Blanch corn on the cob for 5 minutes and when cool, remove kernels from the cob and place in a medium bowl. I used silver king corn. Add wet ingredients to the corn kernels. Preheat oven to 350 F. Whisk dry ingredients then add to wet ingredients. Butter a 7 x 10  or 8 x 8 glass baking dish. Pour casserole ingredients into the baking dish. Garnish with the tomato slices and sprigs of fresh rosemary. Bake for 45 minutes. Let cool for 5 minutes and cut into squares to serve. A bit spicy but not bad.