Gluten-Free Corn Casserole

Name: Corn Casserole Gluten-Free
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 (15 oz can) whole kernel sweet corn, drained; 1 (14.75 oz can) creamed corn; 1 cup (240g) sour cream; 1/2 cup (113g) unsalted butter, melted; 2 large eggs; 3/4 cup (102g) gluten-free flour, (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour); 3/4 cup (105g) gluten-free cornmeal; 1/4 cup (50g) sugar; 2 teaspoons baking powder; 1/2 teaspoon salt

Modified: May 4, 2026 · Published: Aug 11, 2023 by Rebecca Taig · This post may contain affiliate links · 48 Comments

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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.

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

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

Corn casserole dry ingredient photo in a large clear bowl.

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.

Corn casserole wet ingredients photo in a large clear bowl.

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.

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

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.

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

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.

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

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.

Close up photo of gluten free corn casserole in a white ceramic dish.

Common Questions

Can you bake gluten-free corn casserole in advance?

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.

Can I double this corn casserole recipe?

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.

Can I use homemade gluten-free creamed corn?

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

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.

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Comments

5 from 42 votes (30 ratings without comment)