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 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
- 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
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.
In a separate medium-sized bowl, whisk together the wet ingredients.
Add the wet ingredients to the bowl with the dry ingredients. Stir until combined.
Pour the mixture into the casserole dish.
Bake uncovered for 45-50 minutes. The edges will be golden brown and the center will be set.
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:
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
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.
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.
This recipe can be doubled using a rectangular 9x13-inch baking dish. An extra 10-15 minutes may be needed.ย
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.
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)
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
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.
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
โHey itโs 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.
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 donโt 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 Bobโs red mill baking flour. It turned out wonderful. Anyway thank you so very much for this recipe. Sometimes when I find recipes online, they donโt 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 Iโve found start with a 9 x 13 pan using Roughly the same measurements youโve 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. ๐
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!
Norma Ewbank says
Hello I want to double this recipe however when I hit the X2 or Xโ3 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! ๐
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. ๐
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! ๐
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. ๐
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!