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You are here: Home / Course / Side Dishes / Gluten-Free Corn Casserole

Gluten-Free Corn Casserole

By: Melissa Erdelac · On: October 6, 2021 · Updated: November 9, 2021

This post may contain affiliate links.
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corn casserole pinterest pin

Never miss out on your favorite holiday dish again! Gluten-free corn casserole makes a creamy, comforting cornbread casserole with an easy 5-minute prep and no Jiffy mix necessary!

close up of gluten-free cornbread casserole

Gluten-free corn casserole without jiffy mix

Corn casserole may be a recipe with many names (corn pudding, corn spoonbread, scalloped 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 gluten-free corn muffins or 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 corn pudding, gluten-free green bean casserole made with gluten-free fried onions, or gluten-free stuffing!

Ingredients notes 

  • 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. See this article for my recommended gluten-free flour brands.
  • 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. It also works well in gluten-free corn chowder.

How To Make Gluten-free corn casserole

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

images showing how to make gluten-free corn casserole
  1. Preheat the oven to 350 degrees fahrenheit. Grease a 9X13 baking dish.
  2. 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. 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.

optional variations

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  1. 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.
  2. 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.
  3. Sweet: Add up to 1/2 cup sugar for a slightly intensified sweetness.
  4. Spicy: Omit the sugar and add 1 cup Mexican or Jack cheese, 1-2 diced fresh jalapenos, and 1/2 teaspoon garlic powder.
  5. 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.

storing, freezing, and MAKE-AHEAD tips

Home cooks most often ask if this dish may be made ahead of time. In short, no. 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.

However, 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.

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frequently asked questions

Can I make savory cornbread casserole without sugar?

Yes. The sugar may be omitted without affecting the recipe.

Is cream-style corn gluten-free?

Always read the label to make sure there are no hidden ingredients, questionable food starches or wheat. Major brands, such as Del Monte and Green Giant are gluten-free.

How do I make this recipe dairy-free?

Substitute vegan butter for the melted butter and dairy-free yogurt for the sour cream.

What is cream-style corn?

Although “cream” is in its name, canned cream-style corn contains no dairy. It’s a mixture of whole kernel corn, pureed corn, and the milky residue scraped from the cob. If you cannot find cream-style, see the “Optional Variations” heading above for how to make it without.

How do you serve corn casserole?

Although it’s called casserole, this dish is more of a spoon bread. Like sweet potato spoonbread, it is scooped with a large spoon to serve.

Click here to see the
step-by-step web story instructions for this recipe!

a large spoon in a casserole dish with gluten-free corn casserole

More gluten-free holiday Recipes 

  • Broccoli Cauliflower Casserole
  • Gluten-Free Cornbread Stuffing
  • Raspberry Cranberry Jello Salad
  • Harvest Salad

SAVE THIS recipe for gluten-free corn casserole TO YOUR PINTEREST BOARD!

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close up of gluten-free cornbread casserole

Gluten-Free Corn Casserole

Never miss out on your favorite holiday dish again! Gluten-free corn casserole makes a creamy, comforting cornbread casserole with an easy 5-minute prep and no Jiffy mix necessary!
4.71 from 78 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 12
Author: Melissa Erdelac

Ingredients

  • 3 large eggs
  • ½ cup sour cream
  • ⅓ cup granulated sugar
  • 4 tablespoons butter, melted and cooled
  • ½ cup all-purpose gluten free flour, I use and recommend Cup4Cup brand
  • 6 tablespoons cornmeal, certified gluten-free
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • (2) 15 ounces cans cream-style corn
US Customary – Metric
Text Ingredient List
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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.
  • 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.
  • Let cool for 10 minutes before serving. Scoop with a large spoon to serve.
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Equipment Needed

  • Whisk
  • 9X13 Baking Dish

Recipe Notes

 
optional variations
  1. 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.
  2. 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.
  3. Sweet: Add up to 1/2 cup sugar for a slightly intensified sweetness.
  4. Spicy: Omit the sugar and add 1 cup Mexican or Jack cheese, 1-2 diced fresh jalapenos, and 1/2 teaspoon garlic powder.
  5. 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.
  6. Dairy-Free: Substitute vegan butter for the melted butter and dairy-free yogurt for the sour cream. 
 
storing, freezing, and MAKE-AHEAD tips
Home cooks most often ask if this dish may be made ahead of time. In short, no. 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.
However, 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 Kitchen

Nutrition

Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 307mg | Potassium: 215mg | Fiber: 2g | Sugar: 8g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
Course: gluten free side dish, Side Dish
Categories: Baking Christmas Dairy Free Fall Gluten Free Holidays Quick and Easy Recipes Side Dishes Thanksgiving Vegetarian Winter

This 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.

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Reader Interactions

Comments

  1. Bill R. says

    November 28, 2022 at 9:54 AM

    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.

    Reply
    • Melissa Erdelac says

      November 29, 2022 at 9:38 AM

      Thank you, Bill! I appreciate you taking the time to let me know!
      Best,
      Melissa

      Reply
  2. Sandra Reynolds says

    November 2, 2022 at 4:17 AM

    Made for a party for bring a dish and it disappeared! Everyone raved about it !

    Reply
    • Melissa Erdelac says

      November 2, 2022 at 9:36 AM

      So happy to hear, Sandra! Thanks for letting me know!
      Best,
      Melissa

      Reply
  3. Judy says

    November 27, 2021 at 7:22 PM

    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.

    Reply
    • Melissa says

      November 28, 2021 at 12:49 PM

      So glad to hear this, Judy! Thank you so much for taking the time to let me know. It’s always appreciated!
      Best,
      Melissa

      Reply
  4. Joy Beeman says

    November 25, 2021 at 5:27 PM

    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.

    Reply
  5. Joy Beeman says

    November 24, 2021 at 9:21 AM

    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?

    Reply
    • Melissa says

      November 24, 2021 at 11:16 AM

      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

      Reply

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Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

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