Easy Gluten Free Corn Casserole

Gluten free corn casserole on a fork and plate

4.74 from 38 votes

This gluten free corn casserole is delightful blend of sweet corn and comforting casserole, completely gluten-free. Perfect for family dinners or festive gatherings.

Enjoy the simplicity of this easy gluten free gem! My fail-proof go-to for gluten-free gatherings, this casserole recipe strikes the ideal sweet-savory note. The whole family is in for a treat!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Keyword: cornbread, gluten-free cornbread casserole, side dishes

Servings: slices

Calories: 214kcal

Cost: $8

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 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.

Pro tip: You can try different cheese variations like pepper jack, smoked gouda, or Monterey jack for a unique flavor.

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.

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