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An easy recipe for gluten-free corn casserole. A soft and sweet cornbread casserole that is made with only a few simple ingredients. The recipe also includes a how-to video!
Gluten-Free Corn Casserole
This gluten-free cornbread casserole is one of my family’s favorites for Thanksgiving. It’s the casserole version of my Gluten-Free Sweet Cornbread. This classic southern side dish is also known as corn pudding or corn spoonbread.
Traditionally, it’s made with Jiffy cornbread mix, but it is not gluten-free. So my recipe included the ingredients for a homemade gluten-free Jiffy cornbread mix.
This gluten-free corn casserole is so easy to make and is mixed up in one bowl! You can see just how easy this gluten-free casserole is to make in the detailed recipe step photos or the recipe video.
Ingredients In Gluten-Free Corn Casserole
- Gluten-Free Cornmeal: Cornmeal is naturally gluten-free, but not all brands of cornmeal are labeled gluten-free. I like Arrowhead Mills gluten-free cornmeal or Bob’s Red Mill gluten-free cornmeal.
- Gluten-free all-purpose flour: This is important for the soft texture of the casserole.
- Baking powder and baking soda: Both of these help the corn casserole to rise.
- Salt: Salt enhances the flavor of the casserole.
- Sugar: It gives the casserole sweetness and also adds moisture.
- Corn: The canned sweet corn adds more flavor and texture to the casserole.
- Creamed corn: The canned creamed corn adds flavor and moisture to the casserole. 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: The sour cream is not only essential for a soft corn casserole, but the acid in sour cream helps give the casserole it’s fluffiness. For the dairy-free vegan option, use your favorite dairy-free/vegan sour cream. I like the Kite Hill brand.
- Butter: The melted butter adds both flavor and moisture to the casserole. For the dairy-free/vegan option, use Smart Balance or your favorite brand of vegan butter.
How To Make Gluten-Free Corn Casserole
- Preheat oven to 350°F and grease a 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 middle oven rack for 45-50 minutes.
- Allow to cool for 5-10 minutes before serving.
- Store left overs in an airtight container in the refrigerator.
How To Reheat Corn Casserole
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.
How To Freeze Corn Casserole
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.
Is Cornmeal Gluten-Free?
Cornmeal is naturally gluten-free and it is made from dried corn kernels, but not all packaged brands of cornmeal are gluten-free. Cornmeal is often produced by manufacturers who also process wheat on their machinery and cross-contact can easily occur during manufacturing.
It is safest to buy cornmeal that is labeled gluten-free. I buy Arrowhead Mills gluten-free cornmeal or Bob’s Red Mill gluten-free cornmeal.
Gluten-Free Flour
This gluten-free corn casserole was made with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get a gummy casserole!
My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free corn casserole with not work with almond, oat, or coconut flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Ingredients Substitutions For Gluten-Free Corn Casserole
I have tested this gluten-free corn casserole recipe with dairy-free ingredient substitutions. By using these dairy-free substitutions this recipe would also be vegan.
For Dairy-Free: For the butter, you can use your favorite dairy-free butter. I like Smart Balance buttery spread. For the sour cream, you can use your favorite brand of dairy-free sour cream. I like Kite Hill dairy-free sour cream. You can also make your own by adding white vinegar to plain dairy-free yogurt.
For Vegan: For the butter, you can use your favorite vegan butter. I like Smart Balance buttery spread. For the sour cream, you can use your favorite brand of vegan sour cream. I like Kite Hill dairy-free sour cream. You can also make your own by adding white vinegar to plain dairy-free yogurt.
Easy Gluten-Free Corn Casserole
This is the easiest gluten-free side dish recipe that I make every year for Thanksgiving! In less than 10 minutes, I can mix all of the simple ingredients together in one bowl and have it in the oven to bake. This easy to make gluten-free corn casserole will become a favorite at your holiday meals too!
Make sure to check all of my favorite Gluten-Free Thanksgiving Recipes.
More Gluten-Free Recipes To Try!
- Easy Gluten-Free Stuffing {Dairy-Free}
- Gluten-Free Southern Baked Macaroni and Cheese
- Gluten-Free Sweet Potato Casserole {Dairy-Free Option}
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Gluten-Free Corn Casserole
Ingredients
- 1 ½ cups gluten-free cornmeal, I like Arrowhead Mills gluten-free cornmeal or Bob’s Red Mill gluten-free cornmeal.
- 1 cup gluten-free all-purpose flour with xanthan gum, 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.
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 14.75 oz. canned creamed corn
- 1 15.250 oz. canned whole kernel sweet corn, drained
- 1 cup sour cream, For dairy-free/vegan use dairy-free sour cream or your favorite vegan sour cream. I like Kite Hill dairy-free sour cream.
- 1/2 cup butter, melted, For dairy-free/vegan use Smart Balance or your favorite vegan butter.
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.
- Store left overs in an airtight container in the refrigerator.
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.
- Store left overs in an airtight container in the refrigerator.
- 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.
- Mama says, "check all of your labels!"
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