Gluten-Free Corn Casserole
Updated
Thanksgiving wouldn’t feel complete without this gluten-free corn casserole. It bakes up soft, sweet, and custardy, and the whole thing comes together in one bowl with just a few pantry staples. Prep takes under 10 minutes, making it the kind of holiday side that delivers comfort without any extra work.
“Spent hours on the ham and desserts and minutes on this cornbread casserole recipe and everyone raved about the casserole. It is incredibly simple and took minutes to put together. No doubt five stars. Thank for the GF recipe.”
– Dan McLaughlin
This gluten-free corn casserole has earned a permanent spot at our Thanksgiving table. It’s my homemade take on the classic Jiffy-style version, but made completely gluten-free using everyday ingredients. Instead of the boxed mix, I combine gluten-free flour, cornmeal, baking powder, sugar, sour cream, and creamed corn to create that same soft, sweet, custardy texture. It reminds me of my gluten-free sweet cornbread, just in a cozier, creamier casserole form. If you try it this year, I’d love to hear how it went over with your family.
Gluten-Free Baking Tips
- Fully mix the batter. It allows the gluten-free flour to fully hydrate, which helps the casserole thicken into a soft, custardy texture instead of baking up loose or grainy.
- Use room-temperature ingredients. Especially the sour cream and melted butter, so the casserole bakes evenly and sets in the center.
- Drain the whole kernel corn well. To avoid adding extra moisture that can make the middle soggy.
- Check doneness before removing from the oven. If the center is too jiggly, bake for another 5–10 minutes until the edges are set and the middle has a soft wobble.
- Let the casserole rest for about 10 minutes before serving. This short rest helps it firm up so you get clean slices instead of a loose center.
Gluten-Free Corn Casserole
Ingredients
- 1½ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour with xanthan gum
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup granulated sugar
- 14.75 oz. canned creamed corn, 1 can
- 15.25 oz. canned whole kernel sweet corn, 1 can, drained
- 1 cup sour cream, For dairy-free, use dairy-free sour cream. I prefer Kite Hill for the best texture.
- ½ cup unsalted butter, melted. For dairy-free, use Smart Balance Butter.
Instructions
- Preheat oven to 350°F (177°C) 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.
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.
- Cornmeal: Cornmeal is naturally gluten-free, but not all brands are processed in a gluten-free facility. Look for certified options like Arrowhead Mills or Bob’s Red Mill gluten-free cornmeal.
- Creamed corn: Creamed corn is usually gluten-free, but always check the label. Brands like Great Value, Del Monte, and Green Giant are both gluten-free and dairy-free.
- Shortcut option: Replace the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar with one 16–18 oz box of gluten-free cornbread mix. Texture may vary slightly, but it saves time.
- Adjust sweetness: Reduce the ½ cup sugar by half or omit it entirely for a less sweet casserole.
- Doubling the recipe: Double all ingredients and bake in a 9×13-inch dish. Increase the bake time by 10–15 minutes.
- Crockpot method: Add all ingredients to a slow cooker and cook on HIGH for 2.5 hours or LOW for 4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Corn Casserole Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F (177°C) and grease a casserole dish with gluten-free cooking spray.
Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups gluten-free cornmeal, 1 cup gluten-free all-purpose flour with xanthan gum, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, and ½ cup granulated sugar.
Add the corn and wet ingredients: Stir in 1 can (15 oz) creamed corn, 1 can (15 oz) whole kernel sweet corn, drained, 1 cup sour cream, and ½ cup melted unsalted butter. Mix until everything is fully combined.
Transfer to the baking dish: Pour the batter into the prepared casserole dish and spread it into an even layer.
Bake the casserole: Bake uncovered on the middle oven rack for 45–50 minutes, or until the edges are set and the center has a slight, soft wobble.
Cool and serve: Let the casserole cool for 5–10 minutes before serving. Enjoy!
What Else Can I Add?
This gluten-free cornbread casserole is endlessly riffable.
- Add cheese: Add ½–1 cup shredded cheddar cheese for a richer, cheesier casserole.
- Add heat: Stir in diced green chiles for mild heat or finely chopped jalapeños if you like more spice.
- Add salty bacon: Mix in crispy cooked bacon for extra savory flavor.
- Add more seasonings: Season with a pinch of smoked paprika or garlic powder for more depth.
Serving Suggestions
I love serving this gluten-free corn casserole alongside all my holiday favorites, especially roasted turkey, ham, or a simple weeknight chicken dinner. It pairs so well with classics like gluten-free green bean casserole, cranberry sauce, and gluten-free mashed potatoes. I also make it for potlucks because it holds up beautifully on a buffet table.
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.
Thank you so much for putting together this recipe, I’m exited to try it out! I noticed eggs were mentioned but not listed in the ingredients, are they required? I will be going the cornbread mix route to save time and want to make sure I’ve got everything.
Hi Jim, we have fixed that! There are no eggs in this recipe.
does the 1x after
each type of corn mean. I really need 2 cans of each? I’m new to cooking. Thanks
One can of each 🙂
Thank you so much!
What size casserole dish please? Either by volume or dimension.
Hi Sharon, 8×8
Where do you get gluten free creamed corn.
Hi Marilyn, Del Monte is gluten free 🙂
Spent hours on the ham and desserts and minutes on this cornbread casserole recipe and everyone raved about the casserole. It is incredibly simple and took minutes to put together. No doubt five stars. Thank for the GF recipe.
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.
We made this for Thanksgiving! Absolutely delicious and everyone loved it. We had several comments how it tasted like Grandmother’s “Corn Crap” Casserole.
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