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4.67 from 9 votes

Gluten-Free Cornbread Casserole

Gluten-free cornbread casserole is the perfect sweet yet slightly salty side dish. It is cozy, comforting and so easy to make!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: cornbread, gluten-free cornbread casserole, side dishes
Servings: 12 slices
Calories: 214kcal
Cost: $8

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

Notes

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. 
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!
Leftovers can be stored in the refrigerator for 3-4 days. To serve, simply heat up in the microwave util hot. 

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 345mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg