This gluten-free corn casserole has been a beloved Thanksgiving and Christmas staple in our home for over 12 years. It strikes the perfect balance between sweet and savory, with a texture reminiscent of a rich, soft, and creamy cornbread.
Growing up, this was the ultimate crowd-pleaser at our dinner table—consistently the first side dish to be finished every single year. Each time we make it, we find ourselves wondering why we don't do so more often; it truly is the one casserole dish we look forward to most.
Why We Love Gluten-Free Corn Casserole
- Nostalgic Comfort Food: While the traditional recipe calls for a box of Jiffy Cornbread Mix, we’ve elevated this gluten-free version with a custom blend of gluten-free cornmeal and gluten-free all-purpose flour. The result is so seamless that even the most loyal traditionalists won't be able to spot the difference!
- Make-Ahead Friendly: You can easily prepare this casserole dish the night before to save precious time on the day of your holiday meal. It reheats beautifully, maintaining its signature creaminess without drying out.
Ingredients
- Gluten-Free Flour: I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the best texture and structure.
- Gluten-Free Cornmeal: Bob's Red Mill Gluten-Free Cornmeal has been my go-to choice for consistent results, and it's certified gf cornmeal.
- Butter: Unsalted butter adds a rich, savory flavor and ensures a moist crumb. Swap vegan butter to make this dish dairy-free.
- Eggs: Two large eggs serve as a binder while making the texture light and fluffy. You can eliminate them for a vegan option
- Cream-Style Corn: This provides the signature creaminess. Always check labels to ensure they are gluten-free; I personally like Del Monte sweet cream corn or Green Giant. See common questions below for my homemade creamed corn substitute.
- Regular Whole Kernel Corn: You can use canned, frozen, or fresh corn kernels that have been cooked.
- Sour Cream: This is the secret to a moist casserole—it reacts with the baking powder to create a tender texture. Vegan/Dairy-Free Swap: Use 8 ounces of unsweetened dairy-free yogurt.
- Sugar: Just a touch to enhance the corn's natural sweetness and help retain moisture.
- Baking Powder: Essential for giving the casserole its proper rise.
- Salt: Adds flavor and brings out the sweetness.
Find the printable recipe card with full instructions and measurements below.
How to Make Gluten-Free Corn Casserole
- Step 1: Prep and Mix Dry Ingredients. Preheat your oven to 350°F and grease an 11" x 8" ceramic baking dish. In a large mixing bowl, whisk together the gluten-free flour, gluten-free cornmeal, granulated sugar, baking powder, and salt until well combined.
- Step 2: Combine the Wet Ingredients. In a medium-sized bowl, whisk together the melted butter, sour cream, and eggs. Once smooth, stir in the drained whole kernel corn and creamed corn until fully incorporated.
- Step 3: Combine the Wet and Dry Ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until just combined.
- Step 4: Fill the Baking Dish. Pour the corn casserole batter into your prepared baking dish. Use a spatula to spread the mixture into an even layer, smoothing out the top.
- Step 5: Bake and Serve. Place the casserole in the preheated oven and bake uncovered for 45–50 minutes. You’ll know it’s ready when the edges are a beautiful golden brown, and the center is fully set. Remove from the oven and let the casserole sit for 10 minutes before serving; this allows the texture to firm up perfectly. Serve warm and enjoy!
Variations
There are many ways to customize this dish to fit your taste! Here are a few popular gluten-free variations:
- Cheesy Corn Casserole: Fold in one cup of grated cheddar cheese for a savory twist. Other excellent options include Monterey Jack, Mexican blend, or Colby Jack for a perfect melt and extra flavor.
- Spicy Corn Casserole: For a bit of heat, add one cup of cheese, two finely diced (and seeded) jalapenos, a teaspoon of garlic powder, and a pinch of black pepper.
- Sweet Corn Casserole: If you prefer a dessert-style dish, increase the sugar to ½ cup. This highlights the corn’s natural sweetness and creates a richer, more indulgent treat often referred to as corn pudding.
Storage and Reheating Instructions
To keep your corn casserole tasting fresh, follow these simple storage and reheating tips:
How to Store
- Refrigerate: Once the casserole has cooled completely, cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
How to Reheat
- Oven (Best for Texture): Remove the dish from the refrigerator and let it sit at room temperature for about 30-60 minutes. Preheat your oven to 350°F. Cover the casserole with foil to prevent it from drying out and bake for 15–20 minutes, or until warmed through.
- Microwave (Quickest): Place a single serving on a microwave-safe plate. Cover with a damp paper towel to maintain moisture and heat in 30-second intervals until hot.
Common Questions
Yes! You can bake this casserole up to 24 hours in advance, making it a fantastic time-saver for holiday hosting.
When you're ready to serve, follow these steps to ensure it stays moist and delicious:
Take the Chill Off: Remove the dish from the refrigerator and let it sit at room temperature for about 30-60 minutes.
Reheat Gently: Preheat your oven to 350°F.
Warm it Up: Keep the dish covered and bake for 15–20 minutes, or until it is warmed through.
Absolutely! This recipe can easily be doubled to feed a larger group. Simply use a 9x13-inch baking dish and keep an eye on the oven—you may need an extra 10–15 minutes of baking time, bringing the total time to approximately 60–65 minutes to ensure the center is fully set.
Yes! My homemade creamed corn has been tested specifically for this recipe and can easily be substituted with a few small tweaks. Because the homemade version is slightly thicker than the canned variety, follow these steps for the best results:
Measure out 2 cups (430 grams) of the homemade creamed corn.
Thoroughly blend it in a food processor, then stir in ⅓ cup of water to reach the proper consistency.
Once blended and thinned, measure out 400 grams on a food scale to equal one standard can for the recipe.
More Thanksgiving Side Recipes
- Gluten-Free Green Bean Casserole (Dairy-Free)
- Gluten-Free Stuffing
- Yukon Gold Mashed Potatoes
- Creamy Baked Four Cheese Macaroni and Cheese
- Mashed Brown Butter White Sweet Potatoes
- Red Wine Cranberry Sauce
I hope you love this gluten-free corn casserole recipe as much as I do—it's become our favorite way to make chicken. If you make it, I’d love to hear how it turned out in the comment box below! Your review helps other readers in the community.
Recipe
Gluten-Free Corn Casserole
Ingredients
Wet Ingredients
- 1 (15 oz can) whole kernel sweet corn, drained
- 1 (14.75 oz can) creamed corn
- 1 cup (240g) sour cream
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
Dry Ingredients
- ¾ cup (102g) gluten-free flour, (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
- ¾ cup (105g) gluten-free cornmeal
- ¼ cup (50g) sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Prep and Mix Dry Ingredients. Preheat your oven to 350°F and grease an 11" x 8" ceramic baking dish. In a large mixing bowl, whisk together the gluten-free flour, gluten-free cornmeal, granulated sugar, baking powder, and salt until well combined.
- Combine the Wet Ingredients. In a medium-sized bowl, whisk together the melted butter, sour cream, and eggs. Once smooth, stir in the drained whole kernel corn and creamed corn until fully incorporated.
- Combine the Wet and Dry Ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until just combined.
- Combine the Wet and Dry Ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until just combined.
- Bake and Serve. Place the casserole in the preheated oven and bake uncovered for 45–50 minutes. You’ll know it’s ready when the edges are a beautiful golden brown, and the center is fully set. Remove from the oven and let the casserole sit for 10 minutes before serving; this allows the texture to firm up perfectly. Serve warm and enjoy!
Jess B says
I made this for thanksgiving. It was very good for having no cows milk. I can have sheeps milk so I shredded sheets milk cheese for the top but I used a fine grate and should have used a more traditional thick grating to look more like cheddar. I am saving this one and plain to make it next time just maybe I won't double it. It's never going to be as good as Paula deans with all that butter but it's perfect for those of us who can't eat the original and still want to enjoy a southern style option at thanksgiving. I use Melts vegan butter and it worked great. Thank you!
ann says
Amazing! I will definitely be making this again. No notes!
Rebecca Taig says
Ann,
Thank you for leaving a review, I'm so glad you enjoyed this recipe.
Vivian Weeks says
Hi, I love receiving your recipes! I do have a question on this recipe. Can you use frozen corn only because my family & I eat Non GMO corn only & I don't know of any canned corn that is Non GMO. Thank you for your help. Have a blessed Thanksgiving!
Rebecca Taig says
Thank you so much Vivian!
Yes, you can use thawed frozen corn. A 14-ounce can of corn is approximately equal to 1.5 to 2 cups of corn, so you will need to use about that much from a bag of frozen corn to make a 1:1 substitution for the canned corn.
As far as the creamed corn, I do have a homemade creamed corn recipe. You could always use this for the creamed corn portion. I would add an extra tablespoon of sugar to the casserole recipe when using homemade creamed corn.
If you use frozen corn in place of both the canned creamed corn AND the regular canned corn, you'll use 3-4 cups total of thawed frozen corn.
Keep in mind this version may be a tad bit drier as the creamed corn provides some moisture, and you'll want to adjust the sugar from 1/4 cup to 1/3.
- Also just a side note, the Del Monte brand of whole kernel corn and creamed style corn that I recommended is Non GMO. Anything to make Thanksgiving planning easier!
Chris H says
This turned out perfect. I did add a can of roasted green chilies into the mix and then scattered some sliced jalapeños 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.
Rebecca Taig says
Thank you for leaving a review Chris, I'm so glad you enjoyed this recipe. The green chilies and jalapenos sound delicious!
Melissa says
My family loves this recipe. I have also used it to make modified versions like crawfish cornbread and Mexican cornbread
Rebecca Taig says
Thank you for leaving a review Melissa.
Your variations sound delicious!
Michelle says
“Hey it’s not too sweet!” 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.
Rebecca Taig says
I couldn't agree more, it has just the right amount of sweetness which balances the dish perfectly.
B. Kime says
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.
Rebecca Taig says
I love the savory elements you added to the dish, sounds delicious.
Thank you so much for leaving a review.
Luna M. says
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 don’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 Bob’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 don’t really work out but yours sure did. You definitely have a new follower!
Rebecca Taig says
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!
Heather says
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!
Rebecca Taig says
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!
Karen says
This was made for Christmas. It was so good. Everyone Loved it and many went back for seconds!
Lillia says
World's Best Corn Casserole! My favorite Thanksgiving/holiday dish and the best corn casserole you will EVER have!!
Dana says
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 I’ve found start with a 9 x 13 pan using Roughly the same measurements you’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!
Rebecca Taig says
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.
Melinda says
Anyone ever try to lessen the amount of butter in this recipe?
Thnx for the crock pot direction!
Rebecca Taig says
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!
Sarah says
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?
Rebecca Taig says
You are right, it is creamed corn. 🙂
So glad this recipe worked out, it's our favorite Thanksgiving side dish.
Happy Holidays!
Amanda says
Hi! Curious which store bought mix you used? Thanks!
Rebecca Taig says
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!
Christine says
Can the finished product be frozen? Thanks
Rebecca Taig says
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
Christine says
Awesome!! Thanks so much for the reply. Will leave a further review after I bake it!!
Sarah says
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!
Rebecca Taig says
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
Lisa says
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.
Rebecca Taig says
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! 🙂
Happy Thanksgiving
Juniper says
What GF flour do you use?
Rebecca Taig says
Hi there,
I love using Bob's Red Mill 1:1 Gluten-Free flour.
Becca
Paula says
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!
Rebecca Taig says
I'm so glad you enjoyed this recipe!
Next time I will make it with homemade creamed corn, great idea!
Happy Holidays!
Jill Dailey Smith says
quick question! do I drain the canned corn?
Rebecca Taig says
Hi there!
Yes, you will drain the canned corn. 🙂
Happy Holidays!
Jill says
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!!
Rebecca Taig says
Oh, I'm so glad you enjoyed this dish, it is truly one of our favorites! 🙂
Happy Holidays!
Annie says
Do you have any idea what adjustments might need to be made to make this in an instant-pot or Ninja Foodie?
Rebecca Taig says
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
Carie says
This looks delicious and love it is GF. Do you know what the ounces of GF flour and corneal would be in cups?
Rebecca Taig says
Hi there!
The gluten-free flour would measure around 3/4 cup and the gluten-free cornmeal is around 2/3 cup. 🙂
Hope you enjoy this recipe!
Becca
Julie Wagner says
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!
Rebecca Taig says
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!