Gluten-Free Corn Casserole

5 from 5 votes

It's just not Thanksgiving without my favorite gluten-free corn casserole. This soft and sweet gluten-free cornbread casserole is so easy!

Prep Time10

Cook Time45

Total Time1 50

Course: Side Dish

Cuisine: American

Keyword: gluten-free corn casserole

Servings: servings

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.

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.

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.