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    Home ยป Recipes ยป Side Dishes

    Gluten-Free Corn Casserole (Dairy-Free Option)

    Published: Aug 11, 2023 by Rebecca Taig ยท This post may contain affiliate links ยท 46 Comments

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    Gluten-Free Corn Casserole is one of my family's favorite recipes! It's the perfect balance of both sweet and savory with a creamy cornbread-like texture. This no Jiffy Mix corn casserole recipe is perfect for holiday dinners and special events.

    Corn casserole in a large white ceramic baking dish with a spoon.

    Growing up, we would serve this creamy corn casserole every year for Thanksgiving dinner, and it was always the first side dish to be devoured. This nostalgic dish is comfort food at its finest, with minimal ingredients, and super easy to make. You could prepare this casserole the night before to save time, as it reheats wonderfully the next day. The original recipe uses Jiffy Corn Muffin Mix, but to make this recipe gluten-free, we used a combination of gluten-free cornmeal and gluten-free all-purpose flour. No one will be able to tell the difference, it's that good! It's the one casserole dish we look forward to every single year, and we always ask ourselves why we don't make this more often.

    For more delicious Thanksgiving side dishes, check out my Honey Roasted Carrots, Gluten-Free Green Bean Casserole, Savory Roasted Delicata Squash, Gluten-Free Stuffing, and Homemade Cranberry Sauce With Red Wine.

    Ingredients in Corn Casserole

    Corn casserole ingredient shot.

    • Gluten-Free Flour: I love using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour For the best texture and structure. 
    • Gluten-Free Cornmeal: Arrowhead Mills Yellow Organic Cornmeal works great.
    • Eggs: The eggs serve as a binder while making the texture light and fluffy. You can eliminate them for a vegan option.
    • Butter: Unsalted melted butter gives this casserole great flavor while moistening the recipe. Use vegan butter for both a vegan and dairy-free option.
    • Cream-Style Corn: Make sure to check the labels for gluten-free options. Two brands I like to use are Del Monte Sweet Cream Corn and Green Giant Cream Style Sweet Corn.
    • Regular Whole Kernel Corn: You can use canned, frozen, or fresh corn kernels that have been cooked.
    • Sour Cream: Sour cream creates a creamy, moist corn casserole by activating the baking powder. For a vegan/dairy-free option, use 8 ounces of dairy-free yogurt with a tablespoon of lemon juice mixed in.
    • Sugar: The sugar adds a touch of sweetness and moisture to the casserole.
    • Baking Powder: Helps the casserole to rise.
    • Salt: Add flavor and brings out the sweetness. 

    How to Make Gluten-Free Corn Casserole

    Corn casserole dry ingredient photo in a large clear bowl.

    Preheat the oven to 350ยฐF. Grease a 2 quart or  11" X 8" ceramic baking dish and set it aside.

    In a large mixing bowl, whisk together the dry ingredients for the cornbread mix.

    Corn casserole wet ingredients photo in a large clear bowl.

    In a separate medium-sized bowl, whisk together the wet ingredients.

    Corn Casserole dry ingredients added to the wt ingredients in a large clear bowl.

    Add the wet ingredients to the bowl with the dry ingredients. Stir until combined.

    Corn casserole raw batter poured into ceramic baking dish with a spatula smoothing out the batter.

    Pour the mixture into the casserole dish.

    Fully baked corn casserole in a large white cermaic baking dish.

    Bake uncovered for 45-50 minutes. The edges will be golden brown and the center will be set.

    Cornbread Casserole in a bowl.

    Serve Warm and Enjoy! Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days.

    5 Corn Casserole Variations

    There are many ways to adjust this recipe to your liking. Here are some other gluten-free versions:

    1. Cheesy Corn Casserole: Fold in one cup of cheddar cheese for a savory version. Other cheese options include Monterey Jack Cheese, Mexican Cheese, or Colby Jack Cheese.
    2. Spicy Corn Casserole: Add one cup of cheese, two finely diced jalapeno peppers, seeded, a teaspoon of garlic powder, and a pinch of black pepper.
    3. Sweet Corn Casserole: For an even sweeter version, bump up the sugar to ยฝ cup. This produces a dessert-style dish. For a refined sugar-free version, you can use honey, maple syrup, or coconut sugar. 
    4. Egg Free: If you leave out the eggs this will create what's known as corn pudding and is a bit dense in structure. Using eggs produce a light and fluffy cornbread-like texture resembling a corn soufflรฉ, but it is not required. 
    5. Vegan or Dairy-Free:  Skip the eggs, substitute the butter with a vegan-friendly alternative,  and use dairy-free yogurt with a tablespoon of lemon juice mixed in, in place of the sour cream.
    Close up photo of corn casserole in a white ceramic dish.

    Frequently Asked Questions

    Can you bake gluten-free corn casserole in advance?

    You can bake the casserole 24 hours in advance.

    Remove the casserole from the refrigerator and let it slowly come to room temperature, for around 20 minutes.

    Preheat the oven to 300ยฐF. Place the covered dish in the oven for 15-20 minutes, or until warmed through.

    Can I use a premade gluten-free cornbread mix?

    You can use 8.5 ounces of store-bought gluten-free cornbread mix in place of the gluten-free flour, cornmeal, and baking powder in this. I prefer this homemade version, which is more reliable.

    Can I double the recipe?

    This recipe can be doubled using a rectangular 9x13-inch baking dish. An extra 10-15 minutes may be needed.ย 

    Is creamed corn naturally gluten-free?

    No, not all brands of creamed corn are gluten-free. You want to watch out for hidden ingredients by checking the labels.ย Brands like Del Monte and Green Giant do not label their cream corn as certified gluten-free, but the listed ingredients do not contain gluten.

    Can I make this recipe in a slow cooker?

    Add all of the ingredients to a slow cooker. Cook on high forย 2 ยฝ hours or on low for 4 hours.

    Recipe

    Gluten-Free Corn Casserole (Dairy-Free Option)

    Recipe Author : Rebecca Taig
    Gluten-Free Corn Casserole is one of my family's favorite holiday recipes. Sweet and savory with a corn bread-like texture, this side dish is one of the best, and super easy to make!
    5 from 41 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Servings 8 people
    Calories 226 kcal
    Prevent your screen from going dark

    Ingredients
     

    Wet Ingredients

    • 1 (15 oz can) whole kernel sweet corn, drained
    • 1 (14.75 oz can) creamed corn
    • 1 cup sour cream, see notes for a dairy-free option
    • ยฝ cup unsalted butter, melted, see notes for a dairy-free option
    • 2 large eggs

    Dry Ingredients

    • ยพ cup (102g) gluten-free flour, (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
    • ยพ cup (105g) gluten-free cornmeal
    • ยผ cup sugar
    • 2 teaspoons baking powder
    • ยฝ teaspoon salt

    Instructions
     

    • Preheat the oven to 350ยฐF. Grease a 2 quart or ย 11" X 8" ceramic baking dish and set it aside.
    • Whisk together the dry ingredients in a large bowl. Set the bowl aside. In a separate bowl whisk together the wet ingredients. Make sure to drain the whole-kernel canned corn.
    • Add the wet ingredients to the dry ingredients. Fold in the mixture using a rubber spatula until there are no lumps.
    • Pour the mixture into the casserole dish and bake uncovered for 45-50 minutes, or until baked through.
    • Remove the casserole from the oven and allow it to sit for 10 minutes. Serve warm.

    Notes

    Dairy-Free/ Vegan Option:
    Sourcream: 1 cup non-dairy yogurt + 1 tablespoon lemon juice
    Butter: Non-dairy vegan butter sticks such as Earth Balance
    Eggs: Omit for vegan
    Can you bake gluten-free corn casserole in advance?
    You can bake the casserole 24 hours in advance.

    Remove the casserole from the refrigerator and let it slowly come to room temperature, for around 20 minutes.

    Preheat the oven to 300ยฐF. Place the covered dish in the oven for 15-20 minutes, or until warmed through.
    Can I double the recipe?
    This recipe can be doubled using a rectangular 9x13-inch baking dish. An extra 10-15 minutes may be needed.ย 
    Can I make this recipe in a slow cooker?
    Add all of the ingredients to a slow cooker. Cook on high forย 2 ยฝ hours or on low for 4 hours.

    Nutrition

    Serving: 0.5cupCalories: 226kcalCarbohydrates: 25gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 54mgSodium: 158mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 388IUCalcium: 59mgIron: 1mg
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    Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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      Crispy Roasted Sweet Potatoes With Chili Powder And Cumin

    Reader Interactions

    Comments

      5 from 41 votes (30 ratings without comment)

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      Recipe Rating




    1. Chris H says

      February 15, 2025 at 8:34 pm

      5 stars
      This turned out perfect. I did add a can of roasted green chilies into the mix and then scattered some sliced jalapeรฑos across the top. Elevated my mixed bean soup to the Next Level for a satisfying dining experience.
      Like the ideas for other options, so I will definitely try them later. Thank you.

      Reply
      • Rebecca Taig says

        February 16, 2025 at 6:54 am

        Thank you for leaving a review Chris, I'm so glad you enjoyed this recipe. The green chilies and jalapenos sound delicious!

        Reply
    2. Melissa says

      January 20, 2025 at 5:07 am

      5 stars
      My family loves this recipe. I have also used it to make modified versions like crawfish cornbread and Mexican cornbread

      Reply
      • Rebecca Taig says

        January 20, 2025 at 6:00 am

        Thank you for leaving a review Melissa.
        Your variations sound delicious!

        Reply
    3. Michelle says

      January 03, 2025 at 10:30 am

      5 stars
      โ€œHey itโ€™s not too sweet!โ€ is how Asian families compliment desserts, and my family loved this addition to our thanksgiving meal. It was perfect to balance out all the other savory dishes.

      Reply
      • Rebecca Taig says

        January 03, 2025 at 10:34 am

        I couldn't agree more, it has just the right amount of sweetness which balances the dish perfectly.

        Reply
    4. B. Kime says

      November 29, 2024 at 5:54 pm

      5 stars
      I really liked the recipe, perfect amount of sweetness, and corn to "mush" ratio. I sauteed a shallot and half a yellow onion, as well as added 2 green onions to the batter to add some savory element.

      Reply
      • Rebecca Taig says

        November 29, 2024 at 8:44 pm

        I love the savory elements you added to the dish, sounds delicious.
        Thank you so much for leaving a review.

        Reply
    5. Luna M. says

      June 21, 2024 at 7:49 am

      5 stars
      I took part in a solstice celebration last night and I was looking for a gluten free corn casserole recipe. I am so grateful I was guided to this recipe! It was the big hit at the party! It is now one of my new favorite recipes! I shared the link today with all who attended! I love all of the different options you added for the recipe. I made a triple recipe. I used the add cheese option. Also, I wanted to share with you that I used a yellow cornmeal that is precooked.. I donโ€™t really know exactly what this means but I had trouble finding gluten-free cornmeal in the regular section. So I looked in the mexican foods section. It worked great.! I also used a Bobโ€™s red mill baking flour. It turned out wonderful. Anyway thank you so very much for this recipe. Sometimes when I find recipes online, they donโ€™t really work out but yours sure did. You definitely have a new follower!

      Reply
      • Rebecca Taig says

        June 21, 2024 at 11:24 am

        Luna,

        Thank you for such a beautiful review, it truly moved me. I'm so glad you were able to enjoy this recipe with loved ones, this is what life is all about.
        The addition of cheese sounds so scrumptious!

        Happy Summer Solstice!

        Reply
    6. Heather says

      December 26, 2023 at 10:03 am

      5 stars
      I have made this recipe now twice for my family and everyone LOVES IT! First time was for Thanksgiving and it was such a hit that it was requested again for Christmas! No one can even tell it is gluten free...5 stars!

      Reply
      • Rebecca Taig says

        December 26, 2023 at 11:41 am

        Heather,

        Thank you so much for leaving a review, it is much appreciated. To make this recipe for both holidays is truly the greatest compliment.

        Happy Holidays!

        Reply
    7. Karen says

      December 25, 2023 at 5:30 pm

      5 stars
      This was made for Christmas. It was so good. Everyone Loved it and many went back for seconds!

      Reply
    8. Lillia says

      December 04, 2023 at 11:16 am

      5 stars
      World's Best Corn Casserole! My favorite Thanksgiving/holiday dish and the best corn casserole you will EVER have!!

      Reply
    9. Dana says

      November 21, 2023 at 10:15 am

      Hi! I have a question: I am Internet searching for a gluten-free version of this casserole and came across yours. You say to double your recipe as written to fit a 9 x 13 pan. But the other several recipes Iโ€™ve found start with a 9 x 13 pan using Roughly the same measurements youโ€™ve got for an 8 x 11 pan. If I double your ingredients they were actually fit in a 9 x 13 pan? Is that tested? Thank you!

      Reply
      • Rebecca Taig says

        November 21, 2023 at 11:03 am

        Hi Dana,

        I find the 8x11 gives the casserole just right the height and width, but you could even use an 8x8 inch pan, it's all personal preference.
        The 9x13 inch pan will fit double the recipe, just note the overall bake time may increase.
        You could also use a slow cooker, or divide the doubled recipe in two separate pans.

        Reply
    10. Melinda says

      November 14, 2023 at 9:02 am

      Anyone ever try to lessen the amount of butter in this recipe?

      Thnx for the crock pot direction!

      Reply
      • Rebecca Taig says

        November 14, 2023 at 9:27 am

        Hi Melinda,

        I wouldn't drop the butter amount to anything lower than 6 tablespoons for fear that the recipe would become too dry. If you have an intolerance to dairy, you could always use the Earth Balance Vegan butter sticks or ghee.

        Happy Holidays!

        Reply
    11. Sarah says

      October 30, 2023 at 7:29 am

      5 stars
      I gambled and used a store-bought mix, and luckily it turned out great! I could see how this could be unreliable depending on the brand, so do a test batch with a store-bought mix if you plan to serve for a special occasion. I do have a random question, though ... it's technically supposed to be "creamed corn" not "cream corn," right?

      Reply
      • Rebecca Taig says

        October 30, 2023 at 8:02 am

        You are right, it is creamed corn. ๐Ÿ™‚

        So glad this recipe worked out, it's our favorite Thanksgiving side dish.

        Happy Holidays!

        Reply
      • Amanda says

        December 19, 2023 at 5:05 am

        Hi! Curious which store bought mix you used? Thanks!

        Reply
        • Rebecca Taig says

          December 19, 2023 at 6:08 am

          For this recipe I do not use a store bought mix, but a combination of Bob's Red Mill 1:1 Gluten-Free Flour and Arrowheads Gluten-Free Cornmeal. I would highly recommended using both for accuracy.
          But there have been some readers that used Bob's Red Mill Cornbread Mix, I just can't guarantee the success of the outcome. If using that brand make sure to measure carefully and leave out the added baking powder advised in my recipe.

          Happy Holidays!

          Reply
    12. Norma Ewbank says

      November 21, 2022 at 8:54 pm

      Hello I want to double this recipe however when I hit the X2 or Xโ€™3 it still only shows the same ounces for both the corn and creamed corn?
      Please let me know as I would think I would double everything.
      Thank you

      Reply
      • Rebecca Taig says

        November 22, 2022 at 4:54 am

        Hi Norma,

        Thank you for making me aware of the recipe card, it should be fixed now.
        You are correct that when doubling the recipe you will need two cans of corn and two cans of creamed corn.
        Add 10-15 minutes of extra baking time if needed, and use a 9x13-inch baking dish.

        Happy Holidays

        Reply
        • Norma Ewbank says

          November 23, 2022 at 9:49 am

          5 stars
          Your welcome! Thank you for getting back to me!
          Happy Thanksgiving!

          Reply
    13. Christine says

      October 27, 2022 at 11:24 am

      Can the finished product be frozen? Thanks

      Reply
      • Rebecca Taig says

        October 27, 2022 at 11:54 am

        Hi Christine,

        Yes, this casserole can be frozen. Let it cool completely after baking and then cover it tightly before freezing. Individual portions may also be sliced and frozen separately. You can freeze this casserole for up to 3 months.
        Prior to serving, allow the casserole to thaw completely in the refrigerator 1 day prior. Pull the casserole out of the refrigerator prior to baking. Once it reaches room temperature, you can reheat the casserole in a preheated oven at 300 degrees for 15-20 minutes.

        Becca

        Reply
        • Christine says

          October 29, 2022 at 6:25 pm

          Awesome!! Thanks so much for the reply. Will leave a further review after I bake it!!

          Reply
    14. Sarah says

      October 08, 2022 at 10:51 am

      Hi,

      Do you think this could be made without the sugar? Or do you think it would work with maple syrup or date syrup as a replacement?

      Thanks so much!

      Reply
      • Rebecca Taig says

        October 08, 2022 at 11:54 am

        Hi Sarah,

        The sugar can be left out completely and will not alter the recipe. It provides a subtle sweetness but is not crucial.
        Let me know how the casserole turns out.

        Becca

        Reply
    15. Lisa says

      November 24, 2021 at 10:41 am

      Have you ever made this in the crock pot? I would love to know if any adjustments need to be made to the recipe, and how long it takes to cook on low or high setting.

      Reply
      • Rebecca Taig says

        November 24, 2021 at 5:59 pm

        Hi Lisa,

        I have never made this in the crockpot so I wouldn't know how long it would take.
        If you experiment, let me know! ๐Ÿ™‚

        Happy Thanksgiving

        Reply
    16. Juniper says

      November 19, 2021 at 9:37 am

      What GF flour do you use?

      Reply
      • Rebecca Taig says

        November 19, 2021 at 6:47 pm

        Hi there,

        I love using Bob's Red Mill 1:1 Gluten-Free flour.

        Becca

        Reply
    17. Paula says

      November 27, 2020 at 10:20 am

      5 stars
      Made this for Thanksgiving and it was so amazing! I made my own cream of corn with frozen corn, almond milk, and cornstarch in a food processor and it was perfect. Thanks!

      Reply
      • Rebecca Taig says

        November 27, 2020 at 1:53 pm

        I'm so glad you enjoyed this recipe!

        Next time I will make it with homemade creamed corn, great idea!

        Happy Holidays!

        Reply
    18. Jill Dailey Smith says

      November 25, 2020 at 1:22 pm

      quick question! do I drain the canned corn?

      Reply
      • Rebecca Taig says

        November 26, 2020 at 5:50 am

        Hi there!

        Yes, you will drain the canned corn. ๐Ÿ™‚

        Happy Holidays!

        Reply
        • Jill says

          November 26, 2020 at 3:12 pm

          Thanks for responding on Thanksgiving Day Rebecca....impressive! I made that assumption to drain the corn. The dish was a huge hit with the whole family. Thank you again!!

          Reply
          • Rebecca Taig says

            November 27, 2020 at 10:13 am

            Oh, I'm so glad you enjoyed this dish, it is truly one of our favorites! ๐Ÿ™‚

            Happy Holidays!

            Reply
    19. Annie says

      November 15, 2020 at 9:24 am

      Do you have any idea what adjustments might need to be made to make this in an instant-pot or Ninja Foodie?

      Reply
      • Rebecca Taig says

        November 15, 2020 at 10:27 am

        Hi there!

        I have never made this in an instant pot so I'm not quite sure.

        Please let me know if you try it!

        Becca

        Reply
    20. Carie says

      November 08, 2020 at 5:44 am

      This looks delicious and love it is GF. Do you know what the ounces of GF flour and corneal would be in cups?

      Reply
      • Rebecca Taig says

        November 08, 2020 at 1:23 pm

        Hi there!

        The gluten-free flour would measure around 3/4 cup and the gluten-free cornmeal is around 2/3 cup. ๐Ÿ™‚

        Hope you enjoy this recipe!

        Becca

        Reply
    21. Julie Wagner says

      October 26, 2020 at 4:40 pm

      So glad I found this recipe. We make this exact original version. I have recently gone GF DF so I am very excited to give this a try!

      Reply
      • Rebecca Taig says

        October 27, 2020 at 6:23 pm

        I grew up eating this every Thanksgiving, so I had to make sure it was still incorporated, but allergen friendly.
        I hope you enjoy this recipe, it's one of our favorites!

        Reply

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