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

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.

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 9x13-inch casserole dish. You may need to bake the casserole for an extra 10-15 minutes.
Mama says, "check all of your labels!"

To Store

To Reheat

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.

To Freeze

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.