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.

Growing up, we would serve corn casserole during 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.
This is easy corn casserole gluten-free recipe is made with just a handful of natural ingredients.
Ingredients in Corn Casserole
This is easy corn casserole recipe is made with just a handful of natural ingredients.
- Gluten-Free Flour: For texture and structure. I love using Bob's Red Mill brand.
- Gluten-Free Cornmeal: For texture and structure.
- Egg: This will help to bind the ingredients together.
- Unsalted Melted Butter: The butter helps to flavor and moisten the casserole. You can use vegan butter sticks for a dairy-free version.
- 1 Can (15 ounces) Cream-Style Corn (Look for Gluten-Free Brands): Check the labels for gluten-free options. A brand I like to use is Del Monté, which is gluten-free
- 1- Can (15 ounces) of Regular Whole Kernel Corn: Any brand will work. You can also use fresh corn that has been cooked.
- Sour Cream: For a dairy-free option, use 8 ounces of dairy-free yogurt with a tablespoon of lemon juice mixed in.
- Sugar: Recommended with optional for a touch of sweetness.
- Baking Powder: Helps the casserole to rise.
- Salt: For flavor.
5 Corn Casserole Variations
There are many ways to adjust this recipe to your liking. Here are some other gluten-free versions:
- Cheesy Corn Casserole: Add 1 cup of cheddar cheese to this recipe, and omit the sugar. You could also use Monterey Jack Cheese, Mexican Cheese, or Colby Jack Cheese.
- Spicy Corn Casserole: You can add 1 cup of cheese with a few slices of jalapenos, and 1 teaspoon of garlic powder. Omit the sugar.
- Sweet Corn Casserole: For an even sweeter version, bump up the sugar to ½ cup. This produces a dessert-style dish. Another option is ¼ cup of honey or maple syrup.
- Egg Free: If you leave out the eggs this will create a "corn pudding recipe". The eggs produce a light and fluffy cornbread-like texture resembling a corn soufflé, but it is not required.
- Vegan or Dairy-Free: Skip the eggs, substitute the butter for Vegan Butter Earth Balance Sticks, and use dairy-free yogurt with a tablespoon of lemon juice in place of the sour cream.
How to Make Gluten-Free Corn Casserole
This recipe requires one bowl and can be made in under an hour! Simple ingredients bursting with flavor!
- Preheat the oven to 350°F. Grease a round 3 qt ceramic dish or an 11" X 8" ceramic rectangular baking dish.
- Open the can of whole corn kernels and carefully drain the water. Add the corn to a large mixing bowl with the rest of the remaining ingredients. Stir everything until well combined.
- Pour the mixture into the casserole dish and bake uncovered for 45-50 minutes. The outer edges will be slightly golden brown and the center slightly soft.
- Remove the casserole from the oven and allow it to rest for 10 minutes before serving.
- Serve warm and enjoy!
- Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Can you bake the gluten-free corn casserole in advance?
Yes! You can bake the casserole 24 hours in advance. Remove the casserole from the refrigerator and let slowly come to room temperature, for around 20 minutes. Keep the casserole covered. To reheat, simply pre-heat the oven to 300°F and place the dish in the oven for 15-20 minutes, or until warmed through.
Can I use premade gluten-free corn mix?
There are a few different ways you can make this recipe gluten-free. One way is to make your own gluten-free corn muffin mix, which is what I provide in this recipe.
I have also used Bob Mills Gluten-Free Corn Muffin Mix with great success, but it's not always easy to find.
For the Bob Mills version use: 8.5 ounces of Bob Mills Corn Muffin Mix, and omit the gluten-free flour, gluten-free cornmeal, and baking powder.
Can I double the recipe?
Yes, you can double this recipe. Instead of a round 3 qt ceramic dish or an 11" X 8" ceramic rectangular baking dish, use a rectangular 9x13 -inch baking dish. Add 10-15 minutes of extra time.
Is Cream Corn Naturally Gluten-Free?
No, not all brands of cream corn are gluten-free. You want to watch out for hidden ingredients by checking the labels.
Two brands I like are Kuner's and Del Monté. Both of these brands use corn starch instead of wheat.
For More Tasty Holiday Recipes, Check Out These Favorites
- Gluten-Free Stuffing (Dairy-Free)
- Honey Roasted Carrots (Gluten-Free)
- Gluten-Free Green Bean Casserole (Dairy-Free)
- Gluten-Free Rosemary Roasted Potatoes
Recipe
Gluten-Free Corn Casserole (Dairy-Free Option)
Ingredients
Wet Ingredients
- 1 (15 oz can) sweet corn, drained
- 1 (14.75 oz can) creamed corn
- 1 cup sour cream (see notes for dairy-free option)
- ½ cup unsalted butter, melted (see notes for dairy-free option)
- 2 large eggs
Dry Ingredents
- ¾ cup gluten-free flour (102 grams)
- ¾ cup gluten-free cornmeal (105 grams)
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease an 11" X 8" ceramic rectangular baking dish.
- In a large bowl, whisk together the dry ingredients. Set the bowl aside. In a separate bowl whisk together the melted butter and sour cream. Whisk in the eggs.
- Open the can of whole-kernel corn and carefully drain the water. Add the whole-kernel corn and creamed corn to the dry ingredients. Pour the wet ingredients over the top of the corn and 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 50-60 minutes, or until baked through.
- Remove the casserole from the oven and allow it to sit for 10 minutes. Serve warm.
Norma Ewbank says
Hello I want to double this recipe however when I hit the X2 or X’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
Rebecca Taig says
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
Norma Ewbank says
Your welcome! Thank you for getting back to me!
Happy Thanksgiving!
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!