Gluten-free cornbread casserole is the perfect sweet yet slightly salty side dish. It is cozy, comforting and so easy to make!
Gluten-Free Cornbread Casserole
I love making this cornbread casserole because it is a bit more hearty than regular cornbread and slightly sweeter. It has a good combination of fresh corn and creamed corn alone with cornbread mix and plenty of delicious butter.
We typically serve it on Thanksgiving, with our gluten-free green bean casserole (with homemade fried onions), gluten-free turkey and gluten-free gravy. However, it is fantastic any time of year.
It is great served up with our green Chile rice, BEST roast chicken, gluten-free crescent rolls and creamy gluten-free funeral potatoes or just with your favorite gluten-free chili recipe like this one from my friend Chrystal of Gluten-Free Palate.
What is the best gluten-free cornbread mix?
I really like using Bob’s Red Mill bagged cornbread or Pamela’s GF cornbread mix for making this gluten-free cornbread casserole. Both bring great flavor to the table.
I also love that they aren’t too expensive and both can easily be found at most grocery stores.
Is canned creamed corn gluten-free?
Del Monte creamed corn is gluten-free. For any other brand, be sure to check ingredients. Some use traditional flour as a thickener.
How to make gluten-free cornbread casserole
- Gather all ingredients and slightly melt the butter
- Combine corn, creamed corn and sour cream together in a bowl
- Pour in melted butter
- Add salt, nutmeg and cheese
- Combine with GF cornbread mix until well combined
- Spread into a greased 9×13 glass pan and sprinkle with sugar
- Bake at 350 degrees for 50 minutes
Gluten-free cornbread variations
If you’d like to make this a spicy Mexican version, add in a can of green chilis and a dash of chili powder. You can also add in some diced red pepper and top with jalapeños for even more of a kick!
If you are looking for a dairy-free cornbread option, this one from TexanErin is great!
How do you store leftovers?
Leftovers can be stored in the refrigerator for 3-4 days. To serve, simply heat up in the microwave util hot.
If you love this recipe, be sure to give these a try…
Gluten-Free Stuffing with Apple and Sausage
Turkey, Corn and Cream Cheese Fried Flautas
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Gluten-Free Cornbread Casserole
Ingredients
- 2 C fresh or frozen corn
- 1 (15 oz) can gluten-free creamed corn
- 1 C sour cream
- 1/2 C butter, melted
- 1 1/4 C cheddar cheese, shredded
- 1/4 tsp salt
- 1/4 tsp nutmeg, fresh ground
- 1 C gluten-free cornbread mix
Instructions
- Gather all ingredients and slightly melt the butter
- Combine corn, creamed corn and sour cream together in a bowl
- Pour in melted butter
- Add salt, nutmeg and cheese
- Combine with gluten-free cornbread mix until well combined
- Spread into a greased 9x13 glass pan and sprinkle with 1-2 T sugar
- Bake at 350 degrees for 50 minutes
Hi! Quick question for you. I normally make a super similar non gluten free variation of this dish and I always use two eggs, Would this change your recipe for the worse if I added them to the gluten free option? It makes the non GF option “fluffier”. Thanks for sharing your recipe!
Hi Candace, I bet it would work great! Please let me know though 🙂
I’m totally trying this! I’ve never made corn casserole myself but this recipe looks easy and tasty. Thank you!