Gluten free corn casserole is the perfect sweet yet slightly salty side dish. It is cozy, comforting and so easy to make!
This easy recipe is perfect for holiday dinners. It is one of my go-to gluten-free recipes when I need a simple side dish for a holiday meal. It is the perfect balance of sweet and savory that the whole family will love.
Gluten Free Corn Casserole
I love making this corn casserole because it is a bit more hearty than regular cornbread and slightly sweeter. It has a good combination of fresh corn kernels and creamed corn along 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. We also enjoy this pumpkin spice mug cake for Thanksgivings we aren’t at home. However, this casserole 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.
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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 corn casserole. Both bring great flavor to the table.
I also love that they aren’t too expensive and both can easily be found at any grocery store. Just be sure you get a gluten-free version, some mixes have wheat flour.
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.
What you need
This gluten free corn casserole recipe only requires a few easy to find ingredients. For the dry ingredients you’ll need salt, ground nutmeg, grated cheese, gluten-free cornbread mix and corn. For wet ingredients pick up sour cream, melted butter, and creamed corn. As far as time, you’ll need about an hour of total time to make this classic comfort food side dish.
How to make gluten free corn casserole
Even if this is your first time making this recipe, all it takes is a few easy steps to make this sweet and savory side dish.
Other helpful information: Here is what we recommend for how early can you make Thanksgiving sides. You can also use our Thanksgiving non perishable foods list to help you with shelf stable cooking.
- Gather all ingredients and slightly melt the butter
- In a large mixing bowl, 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 or casserole dish and sprinkle with sugar
- Place in a preheated oven and bake at 350 degrees for 50 minutes and the top is a nice golden brown
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. If you want to give it even more of a kick, my favorite way is to add in some diced red pepper and top with jalapeños!
If you are looking for a dairy-free cornbread option, this one from TexanErin is great! Or this keto cornbread is another great option.
How do you store leftovers?
Leftover corn casserole is still amazing the next day! It can be stored in an airtight container in the refrigerator for 3-4 days. To serve, simply heat up in the microwave util hot.
If you love this simple 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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Easy Gluten Free Corn 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 9×13 glass pan and sprinkle with 1-2 T sugar
- Bake at 350 degrees for 50 minutes
Essie says
Absolutely delicious. I brought this to a potluck and EVERYONE was asking for the recipe. I didn’t even tell them it was gluten free hehe 🙂
Phoebe says
Being from the South, I LOVE cornbread. I was recently diagnosed with celiac, so I was so bummed that I couldn’t eat a lot of foods, especially cornbread. This recipe is so good and you can’t even tell it is gluten free.
Candace says
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!
Chandice says
Hi Candace, I bet it would work great! Please let me know though 🙂
Lyn says
I’m totally trying this! I’ve never made corn casserole myself but this recipe looks easy and tasty. Thank you!