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!
Preheat the oven to 350°F. Grease a 2 quart or 11" X 8" ceramic baking dish and set it aside.
Whisktogether 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 juiceButter: Non-dairy vegan butter sticks such as Earth BalanceEggs: Omit for veganCan 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 300°F. 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. Can I make this recipe in a slow cooker?Add all of the ingredients to a slow cooker. Cook on high for 2 ½ hours or on low for 4 hours.