Creamy, Fluffy Gluten-Free Corn Casserole (Extra Easy)

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!

Prep Time 5

Cook Time 40

Total Time 45

Servings

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

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

The 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 Kitchen

Nutrition