This easy to make gluten-free corn casserole is the perfect sweet and savory side dish for your next Thanksgiving meal or potluck! Everyone loves this creamy cornbread dish filled with corn kernels. It's made from scratch without the need for a gluten-free cornbread mix!
Jump to:
Why You'll Love This Recipe
This dish, also referred to as corn spoonbread or corn soufflé, is traditionally served around Thanksgiving because it makes such a large quantity of cornbread-like goodness, but you don't have to save it just for the holidays! Serve this gluten-free cornbread casserole along with a big bowl of chili on a cold night or with a roasted chicken for Sunday dinner. Also, consider bringing it to your next potluck or football tailgate party!
If you love cornbread, be sure to check out these fluffy gluten-free cornbread muffins, too! If you're planning your Thanksgiving menu, don't miss out on this gluten-free sweet potato casserole or these fluffy Hawaiian rolls! Also, check out this list of gluten-free potluck recipes to get some ideas for your next potluck!
Ingredients and Dietary Substitutions
- Jiffy cornbread mix: The original version of this recipe calls for a box of Jiffy cornbread mix, which is not gluten-free. This gluten-free version is made from scratch, without a cornbread mix, which is very easy to do and doesn't add much extra time to the entire process. Plus, it is much more cost effective than buying the gluten-free mixes from the grocery store, which all come in different sizes. This from scratch version includes:
- Gluten-free flour blend: Use a gluten-free flour blend for baking that has xanthan gum or another binder already included. I've tested this with a few different brands, such as King Arthur Measure for Measure and Bob's Red Mill 1:1. All have worked just fine.
- Yellow Cornmeal: Look for a gluten-free yellow cornmeal or an allergen statement to make sure your cornmeal is ok for gluten-free.
- Canned Creamed Corn: May also be labeled 'cream-style' corn. While this corn is typically thickened with cornstarch, it is still a good idea to double-check the labels.
- Dairy-Free: Substitute Earth Balance Vegan Buttery Sticks and dairy-free sour cream.
- Egg-Free: You can eliminate the eggs in this recipe, which will result in a more creamy dish, similar to a corn pudding.
- Vegan: Follow both the dairy-free and egg-free substitutions.
Variations
This casserole is slightly sweet but somewhat plain in flavor, think of a corn-filled cornbread. If you'd llike to jazz it up you can try these variations!
- Cheesy: Stir in 1 cup of grated cheddar cheese or a cheddar blend. Sprinkle some extra cheese on top of the casserole.
- Spicy: Stir two finely diced jalapeño peppers into the mix.
- Southwest: In a small pan, sauté ½ cup diced red bell pepper and ½ cup diced onion. Stir the sautéed peppers and onions along with a 4 ounce can of diced green chilies and 1 cup of shredded cheddar cheese into the mixture before baking.
- Boost of flavor: Add 1 tablespoon dried minced onion into the mixture.
- Extra sweet: Increase the sugar to ½ cup.
How to Make Cornbread Casserole
This simple recipe is prepared in just 4 easy steps, all in one-bowl!
- Step 1: Whisk the dry ingredients in a large bowl.
- Step 2: Dump in the remaining ingredients.
- Step 3: Stir it up.
- Step 4: Pour into greased casserole dish and bake!
Slow Cooker
Traditionally the casserole is baked in the oven but this casserole can also be cooked in a slow cooker or crock pot! Cook on high for 2 ½ hours or on low for 4 hours.
Make Ahead and Storage
- Make ahead: You can mix up this casserole one day in advance. Cover the casserole and refrigerate it. Remove the pan from the refrigerator about 30-60 minutes before you put it in the oven. If the casserole is still cold, it may take some extra time to bake.
Baking ahead to serve later is not recommended, it is best fresh. If you are making this for Thanksgiving but don't have room in the oven, consider baking your side dishes after you remove the turkey from the oven and while the turkey rests, or cook it in the crock pot. - Storage: Refrigerate or freeze leftovers tightly wrapped. Reheat in the microwave or oven.
FAQ
Most creamed corn is naturally gluten-free and thickened with corn starch. It is always a good idea to check labels, just in case.
Canned corn is naturally gluten-free. Double-check labels to be sure nothing was added.
While cornmeal is naturally gluten-free, it could be processed on shared equipment with wheat products.
For this reason, it is best to check the labels for a gluten-free claim or an allergen statement. The safest options are Bob's Red Mill and Arrowhead Mills, which make gluten-free cornmeal.
Yes, Jiffy mixes contain gluten from wheat flour. They do not have a gluten-free mix at this time.
Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!
Join my VIP community so you never miss a recipe! I send about one email per week.
Share this on Facebook and Pinterest using the social share buttons! Sharing helps more people like you enjoy these great recipes!
If you made this recipe, leave a comment and add a star-rating below!
Thank you for your support! ♡
More Gluten-Free Thanksgiving Recipes
Recipe
Gluten-Free Corn Casserole
Ingredients
Dry Ingredients
- ⅔ cup gluten-free flour blend, such as King Arthur Measure for Measure, Namaste Perfect Blend, or Bob's Red Mill 1:1
- ½ cup yellow cornmeal
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 (15 oz) can whole kernel corn , drained
- 1 (15 oz) can cream-style corn, not drained
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs
Instructions
- Preheat oven to 375°F. Grease a 2-quart casserole dish.
- In a large bowl, whisk together the dry ingredients.
- Dump in the remaining ingredients.
- Stir until combined.
- Pour into a greased casserole dish. Bake at 375°F for 50-55 minutes or until golden brown on top and set in the center.
Notes
- Dairy-Free: Substitute Earth Balance Vegan Buttery Sticks and dairy-free sour cream.
- Egg-Free: You can eliminate the eggs in this recipe, which will result in a more creamy dish, similar to a corn pudding.
- Vegan: follow both the dairy-free and egg-free substitutions.
- Cheesy: Stir in 1 cup of grated cheddar cheese or a cheddar blend. Sprinkle some extra cheese on top of the casserole.
- Spicy: Stir two finely diced jalapeño peppers into the mix.
- Southwest: In a small pan, sauté ½ cup diced red bell pepper and ½ cup diced onion. Stir the sautéed peppers and onions along with a 4 ounce can of diced green chilies and 1 cup of shredded cheddar cheese into the mixture before baking.
- Boost of flavor: Add 1 tablespoon dried minced onion into the mixture.
- Extra sweet: Increase the sugar to ½ cup.
Barb
Made this for our Christmas family gathering. It was delicious. Everyone enjoyed it.
Katie | Wheat by the Wayside
So happy you enjoyed it, Barb! 😉