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It’s just not Thanksgiving without my favorite gluten-free corn casserole– I make it every year! This soft and sweet gluten-free cornbread casserole is made with simple ingredients in one bowl and with less than 10 minutes of prep. It truly couldn’t be easier!
Gluten-Free Corn Casserole Recipe
This gluten-free corn casserole is one of my family’s favorites for Thanksgiving. It’s the casserole version of my gluten-free sweet cornbread. Traditionally, cornbread casserole is made with Jiffy cornbread mix, but it is not gluten-free. So my recipe includes the ingredients for a homemade gluten-free Jiffy cornbread mix.
Ingredients
- Gluten-Free Cornmeal: Cornmeal is naturally gluten-free, but not all brands of cornmeal are labeled gluten-free. I like Arrowhead Mills or Bob’s Red Mill.
- Gluten-Free All-Purpose Flour with Xanthan Gum: This is important for the soft texture of the casserole. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Leaveners: A combination of baking powder and baking soda helps the casserole turn out light and fluffy.
- Salt: Enhances the flavor of the casserole.
- Sugar: Sweetens the casserole.
- Corn: Canned sweet corn adds more flavor and texture, while canned cream corn adds flavor and moisture. Creamed corn is naturally gluten-free, but always check the label. I like Great Value, Del Monte, or Green Giant brand. These brands of creamed corn are also dairy-free.
- Sour cream: Helps make the casserole soft and fluffy. For the dairy-free vegan option, use your favorite dairy-free/vegan sour cream. I like the Kite Hill brand.
- Butter: Melted unsalted butter adds both flavor and moisture to the casserole. For a dairy-free/vegan option, I like Smart Balance.
Tips and Suggestions
- To save time, you can swap out the cornmeal, flour, baking powder, baking soda, salt, and sugar for one (1) 16- or 18-oz. box of gluten-free cornbread mix. Please note that this may lead to a slightly different final outcome.
- For a less sweet casserole, halve or completely remove the sugar.
- If doubling the recipe, use a 9×13-inch casserole dish. You may need to bake the casserole for an extra 10-15 minutes.
Can I Make It Ahead Of Time?
Absolutely! You can bake this gluten-free corn casserole up to 1 day in advance of when you plan to serve it. I recommend removing it from the refrigerator and letting it come to room temperature for about 30 minutes before reheating in a 350°F oven for 10-15 minutes, or until warmed through. You can bake the casserole 24 hours in advance.
Can I Make It In A Crockpot?
Sure! Add all of the ingredients to a crockpot and cook on HIGH for 2.5 hours or LOW for 4 hours.
What Else Can I Add?
This gluten-free cornbread casserole is endlessly riffable. You can fold in 1 cup of your favorite cheese (or dairy-free/vegan cheese) for a cheesy casserole. For a spicy casserole, stir in 2-3 finely diced jalapeno peppers.
Storage Instructions
Store leftover gluten-free corn casserole tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating it in the microwave or oven.
To microwave individual servings, use the reheat function and cook for 30 seconds, then in 20-second intervals until warmed through. You can also reheat the entire casserole covered in a 350°F oven for 15 minutes, then uncovered for 5-10 minutes.
More Gluten-Free Side Dish Recipes to Try!
- Gluten-Free Stuffing
- Gluten-Free Scalloped Potatoes
- Gluten-Free Mac and Cheese
- Gluten-Free Green Bean Casserole
- Paleo Sweet Potato Casserole
- …Browse All Gluten-Free Side Dishes!
Gluten-Free Corn Casserole
Ingredients
- 1 ½ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 14.75-oz. can canned creamed corn
- 1 15.25-oz. can canned whole kernel sweet corn, drained
- 1 cup sour cream
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F and grease an casserole dish with gluten-free cooking spray.
- In a large bowl, combine the gluten-free cornmeal, gluten-free flour, baking soda, baking powder, salt, and sugar.
- Add in the drained can of corn, the cream of corn, sour cream, and the melted butter. Mix until fully combined.
- Pour into a greased casserole dish.
- Bake uncovered on the midle oven rack for 45-50 minutes.
- Allow to cool for 5-10 minutes before serving.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Not all brands of cornmeal is gluten-free. I like Arrowhead Mills or Bob’s Red Mill gluten-free cornmeal.
- For dairy-free: Use Smart Balance or your favorite dairy-free butter. Use dairy-free sour cream or your favorite dairy-free sour cream. I like Kite Hill dairy-free sour cream.
- For vegan: Use your favorite vegan butter and vegan sour cream. I like Smart Balance and Kite Hill dairy-free sour cream.
- To save time, you can swap out the cornmeal, flour, baking powder, baking soda, salt, and sugar for one (1) 16- or 18-oz. box of gluten-free cornbread mix. Please note that this may lead to a slightly different final outcome.
- For a less sweet casserole, halve or completely remove the sugar.
- If doubling the recipe, use a 9×13-inch casserole dish. You may need to bake the casserole for an extra 10-15 minutes.
- Mama says, “check all of your labels!”
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Microwave: Reheat individual servings of the casserole using the reheat function or microwaving for 30 seconds, then at 20 second intervals until warmed through.
- Oven: Reheat individual servings at 350°F for 10-15 minutes. For an entire pan of casserole, cover with aluminum foil, and bake at 350°F for 15 minutes, then remove foil and bake uncovered for an additional 5-10 minutes or until heated through.
- Allow the gluten-free corn casserole to completely cool. Once it is cooled, place in a freezer safe container or wrap a freezer safe pan tightly in plastic wrap two times and then by aluminum foil. Freeze for up to three months. Allow to thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was so happy to see this before thanksgiving. I had a community thanksgiving meal to cook for and I made this. I baked it in a crockpot insert then just set it in the crockpot to stay warm.I used a dairy free yogurt alternative because I couldnt find the kitehill brand locally.
The moment I saw this in my inbox, I knew I wanted to try this. I used country crock vegan butter and Sprout’s plant based sour cream (couldn’t find the kite hills option). Turned out very well, I enjoyed it. My only concern would be that it didn’t cook all the way through in the center but I’m sure that’s simply because there were half a dozen other items in the oven at any given moment while this was cooking. Got good reviews from the non gf/df family members at Thanksgiving. My gf/df sister in law wasn’t sure about the texture but that’s okay. I’m keeping this recipe and trying it again even though I’m not gf/df.
delicious