This easy Gluten-Free Corn Casserole is a fail-proof, go-to for family dinners or festive gatherings. This gluten-free gem is a delightful blend of sweet corn and comforting casserole, that strikes the ideal sweet-savory note. The whole family is in for a treat!
Making this corn casserole brings a delightful twist to the table. Heartier than traditional cornbread, it hosts a delightful sweetness. Combining fresh corn kernels, creamed corn, and our gluten-free cornbread mix (don’t miss out on that!), along with generous helpings of butter, it’s a flavorful treat worth savoring.
We love serving this simple side dish on thanksgiving with our gluten-free green bean casserole alongside a tender gluten-free turkey, however this casserole is fantastic anytime of year. This or these creamy gluten-free funeral potatoes are the best side dishes to bring to your next potluck.
Why I Love This Simple Casserole
- A comfort food favorite, this recipe is always a hit at family gatherings or holiday dinners.
- It’s an irresistible balance between sweet and savory, even the picky eaters will want seconds.
- Made with common pantry staples, this is the perfect side dish accessible to cooks of all levels.
- With only 10 minutes of prep, this an easy recipe you can put together in no time.
- The leftovers taste just as good the next day, and usually even better.
Ingredients You Need
- Corn – You can use fresh, frozen, or canned corn for this recipe. Do note, that if you’re using canned corn you’ll need to drain excess liquid.
- Creamed corn – Some brands of creamed corn are not gluten free. Del Monte creamed corn is gluten free but for any other brand, be sure to check the ingredient label. Some use traditional flour as a thickener.
- Sour cream – Full fat sour cream works best.
- Butter – You’ll need butter for the cornbread-mix topping.
- Cheddar cheese – Shredded sharp cheddar cheese gives the most flavor for this cheesy corn casserole. If you have time, I reccomend grating your own cheese.
- Mix – This is my favorite gluten-free cornbread mix, but you can see other options in the following paragraph.
What Is the Best Gluten-Free Cornbread Mix?
Have you ever wondered, is cornbread gluten-free? Most cornbread is not gluten-free but I really like using Bob’s Red Mill bagged cornbread or Pamela’s GF cornbread mix for making a gluten free version. They’re made with a gluten-free flour blend that brings out the best in this nostalgic dish. Both provide great flavor while keeping the perfect texture that normal cornbread has.
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.
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. And trust me, this recipe is so very easy. If you want another corn recipe, these air fryer corn ribs are a great option.
Step 1: Prep
Gather all ingredient and melt the butter
Step 2: Mix wet ingredients
In a large bowl, combine all wet ingredients.
Step 3: Butter = better
Add melted butter to wet ingredients.
Step 4: The good stuff
Add seasoning and cheese.
Step 5: Dry ingredients
Stir in the cornbread mix until combined.
Step 6: Bake
Add the batter to a greased casserole dish and bake until golden brown.
Pro tip: Try different cheese variations like pepper jack, smoked gouda, or Monterey jack for a unique flavor.
Mix it Up: Recipe Variations
Spicy – Add in a can of green chilis and a dash of chili pepper for a spicy, Mexican version. If you just want to add a little spice, throw in some diced red peppers with jalapeños.
Dairy-free option – If you are looking for a dairy-free cornbread, this one from TexanErin is great! It’s made with almond milk or another type of dairy free milk.
Keto – This keto cornbread is another simple recipe that’s made with almond flour and coconut flour. It’s a great option for those looking to lower their carbs.
What Goes Well with Cornbread Casserole?
Sweet corn casserole pairs wonderfully with several dishes, elevating your meal experience. Savor it alongside my flavorful green Chile rice, perfectly complementing the richness of the BEST roast chicken. For a complete feast, add my soft and buttery gluten-free crescent rolls.
Storage
Storing – You can store leftover corn casserole in an airtight container in the fridge for 3-4 days. It’s still delicious the next day and makes for a quick lunch. To serve, heat it up in the microwave until hot.
Freezing – You can freeze this recipe for up to 3 months. Let the casserole cool completely, place in an airtight or freezer-safe container, and freeze. To serve, let thaw on the counter and bake in the oven until hot.
More Recipes to Love
- This gluten-free stuffing with apple and sausage and gluten-free gravy are always big hits at the Thanksgiving table.
- You can never go wrong serving a gluten free chicken pot pie during those cold winter months.
- If you like this cornbread casserole, then you’ll love my classic gluten-free cornbread recipe.
- For something different, try my rolled tacos with spicy white queso.
Other helpful information: Here is what we recommend for how early can you make Thanksgiving sides. You can also use the Thanksgiving non perishable foods list to help you with shelf-stable cooking.
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Easy Gluten Free Corn Casserole
Ingredients
- 2 cups fresh or frozen corn
- 1 (15 oz) can gluten-free creamed corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 1/4 cup cheddar cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, fresh ground
- 1 cup 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
Notes
Variations
Spicy – Add in a can of green chilis and a dash of chili pepper for a spicy, Mexican version. If you just want to add a little spice, throw in some diced red peppers with jalapeños.Storage
Storing – You can store leftover corn casserole in an airtight container in the fridge for 3-4 days. It’s still delicious the next day and makes for a quick lunch. To serve, heat it up in the microwave until hot. Freezing – You can freeze this recipe for up to 3 months. Let the casserole cool completely, place in an airtight or freeze safe container, and freeze. To serve, let thaw on the counter and bake in the oven until hot.Nutrition
This post has been updated from our 2019 version as of November 8, 2023 with more helpful information.
Adolfo Diaz says
Hi is it possible to mix everything, put it into the baking dish then store it in the refrigerator and bake it the next day, has anyone tried this?
Chandice says
Absolutely, we do it all the time!
Racheal says
There are no ingredient quantities on this website? Not helpful.
Chandice says
They are listed in the recipe card at the bottom of each and every post.
Suzanne says
Very, very good. I did add two eggs to the batter but other than that followed it as written. Everyone loved it for dinner. I made baked beans and pulled pork to go with it. Thanks for a great recipe.
Chandice says
Thanks Suzanne, I am so glad you loved it!
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 🙂