Never miss out on your favorite holiday dish again! Gluten-free corn casserole makes a creamy, comforting cornbread pudding casserole with an easy 5-minute prep and no Jiffy mix necessary!
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Gluten-free Corn Casserole Without Jiffy Mix
Corn casserole may be a recipe with many names (corn pudding, corn soufflé, creamed corn), but whatever you call it, it all makes a holiday meal complete!
It’s classic comfort food side dish, enhanced by how simple it is to throw together. Even though this from-scratch, gluten-free version has no Jiffy mix, it’s just as easy to throw together and you really can’t mess it up! That is always welcome relief when cooking gluten-free Thanksgiving recipes or Christmas meals!
To make this corn casserole gluten-free we replaced the Jiffy corn muffin mix with a combination of gluten-free flour, cornmeal, baking powder, and salt, just like our 5-star gluten-free cornbread.
The dry ingredients are mixed with creamed corn, melted butter, sugar, sour cream, and eggs for a rich, creamy, old-fashioned cornbread casserole that rivals anything mom made!
Now you can enjoy those classic holiday dishes again, like this easy two-step corn pudding, gluten-free green bean casserole made with gluten-free fried onions, or a classic herbed gluten-free stuffing!
Made for a party for bring a dish and it disappeared! Everyone raved about it!
—Sandra
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Ingredient Tid Bits
- Cornmeal – While cornmeal is naturally gluten-free, there is a risk of cross-contamination during packaging. For celiac or other highly sensitive gluten guests, use certified GF cornmeal.
- Gluten-Free Flour – Since such a small amount of GF flour is required, any brand will work and tastes fine.
- Sugar – This makes a slightly sweet corn pudding, but the sweetener amount may be adjusted or left out completely for a savory casserole.
- Butter – For a dairy-free variation, use melted vegan butter.
- Sour Cream – Adds an extra layer of creamy flavor, but may be substituted with dairy-free yogurt for a dairy-free recipe.
- Cream-Style Corn – Although “cream” is in its name, canned cream-style corn contains no dairy. It’s a mixture of whole corn kernels, pureed corn, and the milky residue scraped from the cob. Take precaution when picking out a gluten-free cream-style corn. Most use cornstarch as a thickener, but some brands may contain wheat.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Whisk the wet ingredients
Making a from scratch gluten-free cornbread casserole requires two easy steps. A lot of readers ask if this can be made ahead of time. Since it takes 5-minutes to whip up, I mix it together before baking, but if you are short on oven space see the make-ahead tips below.
First, whisk together the eggs, sugar, sour cream, and melted and cooled butter. To make sure your butter doesn’t re-solidify with cold ingredients, set out the eggs and sour cream at room temp for about 1 hour before beginning.
Stir in the rest and pop in oven
Now it’s time to add in the remaining ingredients – gluten-free flour, cornmeal, baking powder, salt, and creamed corn. Pour it in a greased 9X13-inch baking dish and bake in a 350ºF oven for about 40 minutes. Check to see if it’s done by inserting a knife in the middle. It will come out with moist crumbs, but shouldn’t be liquidy.
Variation Ideas
- Shoot! I-Forgot-To-Buy-Cream-Style Corn version – If you have one can cream-style corn use that, plus one regular sweet corn kernels. To make cream-style corn at home, drain the corn, and puree it with 1/2 cup of milk per can. If using fresh corn, scrape the corn from 4 cobs, and proceed with blending with milk.
- Cheesy: Omit the sugar and stir in 1 cup shredded cheese, such as sharp cheddar, colby jack, or Mexican. Sprinkle additional cheese on top before baking.
- Sweet: Add up to 1/2 cup sugar for a slightly intensified sweetness.
- Spicy: Omit the sugar and add 1 cup Mexican or Jack cheese, 1-2 diced fresh jalapenos, and 1/2 teaspoon garlic powder.
- Cheddar, Bacon, and Chive: Omit the sugar, add 1 cup grated cheese, 4 slices cooked, crumbled bacon, and 2 tablespoons fresh chives or green onions. Serve with a dollop of sour cream.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Creamy, Fluffy Gluten-Free Corn Casserole (Extra Easy)
Ingredients
- 3 (3) large eggs
- ½ cup (115 g) sour cream
- ⅓ cup (66.67 g) granulated sugar
- 4 tablespoons (4 tablespoons) butter, melted and cooled
- ½ cup (68 g) all-purpose gluten free flour, I use and recommend Cup4Cup brand
- 6 tablespoons (6 tablespoons) cornmeal, certified gluten-free
- 2 teaspoons (2 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- (2) 15 ounces (481.94 g) cans cream-style corn
Equipment
Instructions
- Preheat the oven to 350 degrees fahrenheit. Grease a 9X13 baking dish.
- In a large bowl whisk together the eggs, sugar, sour cream, and butter. Whisk in the dry ingredients. Stir in the creamed corn until well combined.3 large eggs, ½ cup sour cream, ⅓ cup granulated sugar, 4 tablespoons butter, ½ cup all-purpose gluten free flour, 6 tablespoons cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt, (2) 15 ounces cans cream-style corn
- Pour into the prepared casserole dish and bake for 40-45 minutes, rotating halfway through. When the pudding is golden brown and slightly firm to the touch, it is done. A knife inserted in the middle should come out with moist crumbs, but not liquidy.
- Let cool for 10 minutes before serving. If waiting to serve, loosely cover with foil or it may be served at room temperature. Scoop with a large spoon to serve.
Notes
Storing, Freezing, and Make-Ahead
This corn pudding recipe is quick to mix together, and yields the best results if done right before baking. If you mix and let it sit, the baking powder starts to react, and you will be left with a sad, lifeless casserole. It may be baked ahead of time, cooled completely and covered. Store in the refrigerator up to 2 days before serving. To reheat, cover with foil and bake in a 300ºF oven until warm throughout, about 30 minutes. Individual servings may be reheated in the microwave for 30-45 seconds at full power. Recipe adapted from >Barefeet in the KitchenThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Have you tried it as a savory dish without sugar or honey & was it good? If I leave out sugar do I need to find a substitute like yogurt? No idea!
Hi Elle,
No adjustments would be needed. You can just cut back on the sugar or leave it out entirely!
Best,
Melissa
This recipe is very good. I may try it with 1/2 cup of sugar next time. My celiac daughter requests this for every holiday!
It’s a great holiday dish! I’m so happy you all enjoy it. Thanks, Linda!
Best,
Melissa
I made this recipe for Thanksgiving…mostly, for my daughter who eats GF, but we all loved it!! It was super easy and came together very quickly. So good!! I actually added some butter to a pan this morning and heated up the last piece to go with my breakfast. Delicious! (Cup 4 Cup is my favorite GF flour to use too!)
Love hearing this! Thanks so much for taking the time to let me know.
Best,
Melissa
Used almond flour & still was excellent!
Great to know! Thanks for sharing!
Best,
Melissa
Could you use gluten free bisquick instead of gluten free all purpose flour?
Hello,
I haven’t tried this, but since it’s such a small amount, I don’t think it would make that big of a difference. I would cut back on the baking powder in the recipe by 1/8 tsp.
Best,
Melissa
I’ve made this several times with gluten free and regular APF, and it’s a hit every single time. Thanks for the delicious recipe!
You are so welcome, Casey! Thanks for commenting.
Best,
Melissa
I got gf cornbread mix from Aldi and was wondering how much of that I could use since it’s already prepared. Maybe about the same ounces as a jiffy box??
Hi,
Did you want to replace all the dry ingredients with the Jiffy corn mix? If so, I would probably find a recipe that use Jiffy corn mix and swap out the GF version. I haven’t tested this recipe with a mix and I don’t want to risk wasting your time or ingredients!
Best,
Melissa
Can this be made in a crockpot? If so, recommendations on instructions? Thanks!
Hi Angela,
I haven’t tried it in a crockpot, but I don’t see why not. I would do on Low for about 4 hours. Hope this helps!
Best,
Melissa
Hard to find easy tasty GF. This is our side at dinner tonight. Paired with steamed vegetables rice and baked chicken casserole.
Sounds amazing! Thanks for sharing, Elizabeth!
Best,
Melissa
Easy and good!
Thanks, Elizabeth!
Best,
Melissa
I probably won’t get this answer in time, but I am planning on making this in a casserole dish because it’s much prettier to serve in. I don’t know about the cooking time because it will be more dense a taller amount.
Hello,
I’m sorry for the delay. What size is your casserole dish?
Best,
Melissa
can this be converted to an instant pot recipe?
Hi Kimberly,
I’ve never tried that with corn casserole. Have you done it with other recipes? If so you can try, but the consistency would be different, more like a corn pudding. Let me know if you decide to give it a try!
Best,
Melissa
Corn Casserole has always been a family favorite, but now that my wife is G.F. this recipe is loved just as well.
Makes me so happy to hear! Thanks so much, David!
Best,
Melissa
I doubled this recipe using KING ARTHUR MEASURE For MEASURE GF flour this Thanksgiving and my family loved it. Thanks for this recipe.
I made this for Christmas dinner. My two vegetarian nieces and one vegetarian grandniece all *raved* about it, as did my gluten-averse sister. I’m heading to the grocery store this afternoon to buy supplies to make my own batch. This is an excellent and super-easy recipe; thanks!!
Thanks for sharing, Lele! This makes so happy!
Best,
Melissa
Thank you, Lele! This makes me so happy! It doesn’t hurt that it’s so easy to make too. You don’t have to tell people that when you they say it’s good!
Best,
Melissa
I must say this recipe is far better than the jiffy mix recipe. I found this recipe when I was trying to re-create the Jiffy corn soufflé that my aunt always brought to Thanksgiving.. only I needed it to be gluten-free due to having celiac disease.
To my surprise, I found this to be much more moist and more like a corn pudding. It is a nice addition to our Thanksgiving dinner, and always gets high praises from everyone! Thank you so much!
Thank you so much, Missy! This makes me so happy and I’m grateful you took the time to let me know!
Best,
Melissa
Can I use gluten free corn muffin mix in place of the flour and cornmeal. And if so how much?
Hi Dawn,
I haven’t tested the recipe this way, but this is also a recipe hard to mess up! I would guess a cup of the gluten-free corn muffin mix. I would also cup back on the baking powder to 1 tsp. Let me know how it works!
Best,
Melissa
can I use gf almond flour?
Hi Barbara,
Since it’s a smaller amount, I think that would be fine, but it will change the texture. It probably won’t have as much height, a little more rustic.
Best,
Melissa
This looks wonderful! Do you think it could be made in a crockpot or Instant Pot?
Hi Bethany,
I understand oven space is a premium on Thanksgiving, but unfortunately I don’t think this would work. I would bake it ahead of time and cover with foil while other things are finishing in the oven. It does not have to be served piping hot and as long as it’s slightly warm or room temp it will be fine!
Best,
Melissa
Great recipe. I made a double recipe of this for Thanksgiving and it was very well received. I did add an extra egg, an extra 1/3 cup sour cream, 2 extra tablespoons of butter, and a can of drained corn, and I left the salt out.
Thank you, Bill! I appreciate you taking the time to let me know!
Best,
Melissa
when you doubled the recipe, how long did you cook it?
Hi Jane,
If you are doubling the recipe and still baking in a 9X13 pan, I would say an extra 15-20 minutes. If you are doing placing it in a larger pan, I would guess 10-15 minutes extra. You can stick a knife in the middle and make sure it doesn’t come out liquidy. It will have moist crumbs, though.
Best,
Melissa
Made for a party for bring a dish and it disappeared! Everyone raved about it !
So happy to hear, Sandra! Thanks for letting me know!
Best,
Melissa
I’m giving this a 5 star bc it was so easy to assemble, the recipe was well explained for those who need it, and everyone of the eight people who ate this on thanksgiving 2021 loved it and had seconds. I loved being able to eat as much as I wanted! I might try a can of drained regular corn or even fresh kernels next time just to break up the creamed corn taste a little.
So glad to hear this, Judy! Thank you so much for taking the time to let me know. It’s always appreciated!
Best,
Melissa
I one-and-a-halved this recipe and it did totally fine in a 9×13 dish.
Just for fun I also added one small can of green chilies.
Quick question… If I were to 1 1/2 this recipe or even double it, do you think it would cook OK in a 9 x 13 casserole dish?
Hi Joy,
Yes it would be fine in a 9X13, but the cooking time might decrease a little, check about 10 minutes before. Enjoy!
Best,
Melissa