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!

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.)

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

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.

frequently asked questions

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

More gluten-free holiday Recipes 

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

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