This gluten-free corn casserole includes a homemade gluten-free Jiffy cornbread mix that beats the boxed version any day! It’s savory, sweet, creamy, and perfect for holidays or any kind of gathering.
You might also like this sweet corn soup, confetti corn, or gluten-free corn muffins.
I’ve worked so hard to create a gluten-free corn casserole recipe that absolutely will not disappoint you! It’s the perfect savory, simple side dish that’s warm, comforting, and has a hint of sweetness.
Comparable to corn pudding, corn spoonbread, or corn souffle, this gluten-free corn casserole side dish is the perfect balance to ham or turkey, mashed potatoes, green beans, rolls, and salad.
Table of Contents
Why I love this recipe
- Warm and comforting – This is comfort food at its finest! It’s a classic, nostalgic dish that will warm you from the inside out and fill you up in the cooler months!
- Great for holiday meals – This gluten-free casserole is a perfect side dish for a Thanksgiving dinner, other holiday dinner, or any family gathering in the winter.
- Uses a homemade Jiffy cornbread mix – The gluten-free dry cornbread mix in this recipe mimics the classic Jiffy recipe, but tastes even better. You’re not missing out on anything!
Ingredients for You’ll Need
Here are a few notes on the key ingredients to make this gluten-free corn casserole.
For the Gluten-Free Corn Bread Mix
Here’s how to make a dry cornbread mix that’s even better than the traditional Jiffy mix!
- Gluten-free flour: Be sure to use a high-quality, 1:1 gluten-free flour for this casserole. It will make all the difference in the texture!
- Cornmeal: Use fine gluten-free cornmeal for this recipe. I like Arrowhead Mills brand.
- Sugar: If you want to reduce the sweetness of your gluten-free cornbread casserole, reduce the amount of sugar by half.
For the Corn Casserole
Here are the ingredients you’ll need for this nostalgic side dish recipe:
- Creamed corn: Most canned creamed corn is naturally gluten-free, but be sure to check the label! I like Del Monte or Green Giant brand.
- Sour cream: Sour cream is essential to creating a creamy, moist corn casserole.
- Corn: Canned, sweet whole kernel corn adds more corn flavor and a bit of texture to this comfort food!
- Butter: Everything is better with butter! I use one stick of melted, unsalted butter for this recipe.
How to Make Gluten-Free Corn Casserole
Make the cornbread mix. In a medium bowl, whisk together the dry ingredients for the cornbread mix.
Add wet ingredients. In a large bowl, whisk together the melted butter and sour cream. Whisk in the eggs.
Add corn. Add the creamed corn and the drained whole corn and stir the corn mixture to evenly combine.
Add cornbread mix. Add the cornbread dry mix to the wet ingredients and fold together with a rubber spatula or spoon until well combined.
Bake. Pour the gluten free corn casserole into the prepared baking dish and bake until set and golden brown, about 40-50 minutes. A toothpick inserted into the middle of the gluten-free corn casserole should come out clean and the center should no longer jiggle. Let the creamed corn casserole cool for 10-15 minutes before serving. Enjoy!
Storage Instructions
To store: Cover leftover corn casserole with plastic wrap or in an airtight container and store in the fridge for up to five days.
To make ahead: You can save time by making the dry cornbread mix up to two weeks in advance. Store the mix in a Ziplock back or airtight container, then follow the other steps on the day you want to make the casserole.
Recipe Tips
- Low sugar option: Want to reduce the sweetness of the gluten-free corn casserole? Reduce the sugar by half!
- Use fresh corn: You can also use fresh corn rather than canned corn for this gluten-free corn recipe, if you have access to it.
- Use store-bought corn bread mix: You can save time by using a store-bought gluten-free corn bread mix, but I definitely prefer and recommend the homemade version!
More Gluten-Free Holiday Side Dishes
- Gluten-Free Gravy: An easy and flavorful gluten-free gravy! Make it in under 10 minutes for your Thanksgiving feast!
- Gluten-Free Sweet Potato Casserole: This gluten-free sweet potato casserole with pecan praline topping is a long-time reader and family favorite recipe. It always steals the show!
- Gluten-Free Scalloped Potatoes: Based on a famous restaurant’s potato recipe (Flemings potatoes au gratin potatoes!) these gluten-free scalloped potatoes are sure to knock your socks off!
- Gluten-Free Green Bean Casserole: This gluten-free version has an extra buttery topping made with gluten-free French fried onions and gluten-free breadcrumbs!
- Gluten-Free Stuffing: Dozens of reviews agree this is the most delicious gluten-free stuffing recipe around. This recipe was originally published in 2016 and continues to be a reader and family favorite!
- Gluten-Free Cornbread Stuffing: This gluten-free cornbread sausage stuffing makes a comforting and flavorful gluten-free Thanksgiving or Christmas side.
- Gluten-Free Thanksgiving Recipes: This 100% gluten-free blog has hundreds of recipes — but I’ve rounded up the TOP 25 reader and family favorite Thanksgiving recipes into one convenient post!
Gluten-Free Corn Casserole (Jiffy-Style!)
Ingredients
For the Gluten-Free Cornbread Mix:
- 1/2 cup gluten-free 1:1 baking flour 80 grams
- 1/2 cup fine gluten-free cornmeal 80 grams (I like the brand Arrowhead Mills)
- 1/4 cup granulated sugar 50 grams (reduce for less sweet casserole)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
For the Casserole:
- 8 tablespoons butter melted
- 1 cup sour cream
- 2 large eggs
- 1 15 oz can creamed corn
- 1 15 oz can whole corn, well drained
Instructions
- Preheat the oven to 350F. Spray a 9 by 9-inch or 11 by 7-inch baking dish with cooking spray and set aside.
- In a medium bowl, whisk together the ingredients for the cornbread mix.
- In a large bowl, whisk together the melted butter and sour cream. Whisk in the eggs. Add the creamed corn and the drained whole corn and stir to evenly combine. Add the cornbread dry mix to the wet ingredients and fold together with a rubber spatula or spoon until well-combined.
- Pour into the prepared baking dish and bake until set, about 40-50 minutes. A toothpick inserted into the middle of the casserole should come out clean and the center should no longer jiggle.
- Let cool for 10-15 minutes before serving. Enjoy!
Notes
- If you want to reduce the sweetness you can reduce the sugar by half.
- You can also use fresh corn rather than canned corn in this recipe.
- You can save time by using a store-bought gluten-free corn bread mix, but I definitely prefer and recommend the homemade version!
Nutrition
FAQs
Most canned cream-style corn is naturally gluten-free, but it’s best to check the label to be sure. Brands like Butter Kernel, Del Monte, and Green Giant do not label their corn as gluten-free, but the listed ingredients do not contain gluten.
Many brands make gluten-free cornbread mix, including Krusteaz and Martha White. (But I like to make homemade gluten-free cornbread mix, instead!)
Yes, Jiffy corn muffin mix contains gluten and is not safe for those who are on a gluten-free diet.
Thank you for sharing the recipe! This GF corn casserole was so delicious! I made this for a friend who has wheat allergies. Even those of us without gluten sensitivities loved it too. I made with 11x 7inch baking dish and there were no left over. Next time, I will make it double. I am glad to find this recipe!
This recipe is really fantastic! My family loved it for Christmas and had the rest for New Years. I had doubled the recipe and it really worked out well. Excited to find a gf Jiffy corn muffin recipe as well.
My brother has celiac disease and has to be gluten free. I made this for Thanksgiving this year and it was AMAZING. Even those of us without gluten sensitivities loved it. There were no leftovers. Thank you for sharing this recipe! New favorite!
I want to make this ahead of time. Can I make it, bake it, then freeze it?
Yes that will work great!
Can the corn casserole be frozen?
Yes it freezes great!
How do I get a hard copy of your cookbook. I would like it instead of the e-book? Is it possible???? Thanks!
I don’t have a hard copy of a cookbook yet! It’s something I’d love to do someday though 🙂
Fantastic recipe! I made this for Christmas dinner. My daughter-in-law was so surprised that she could eat it. She misses a lot of the comfort type food since being diagnosed with a gluten allergy. Everyone loved it and I think it is better than the original Jiffy recipe. I used Bob’s Red Mill 1:1 flour and corn meal.
I’m so happy your daughter-in-law enjoyed it! I’m honored you think it’s even better than the original recipe 🙂 Thanks for the comment!
This looks delicious! What brand of gluten free flour did you use?
I use King Arthur Flour Gluten-Free Measure-for-Measure flour!
So I want to make the day before so how should I reheat it the next day? Also can I use a 13×9 pan if so how long should I cook it?
Great question! Let the casserole fully cool and then cover tightly with plastic and store in the refrigerator. To reheat: Warm in a 300 degree oven for 10-20 minutes, or until warmed through.
I saw a 11×7 pan in the store n it’s small actually. I’m thinking I should double recipe n cook in 13×9. Have u done this before I’m just thinking it won’t be enough for everyone using the 9×9 or 11×7 plus I don’t own either. Even the dollar store didn’t have the pans
Excited to make this for Thanksgiving!
This casserole was DELICIOUS. I used an 8 x 8 pan, so I had to cook it for a bit longer, but it was incredible and definitely worth the wait. And so easy!!!! This is now a ‘must make’ for every holiday. Thanks for an amazing recipe!
Hooray! I’m so glad it turned out for you. Thanks for the comment!
Can you use a 9×12 and double the recipe?
Yes that will work great!
Can this be made in the crockpot?
I think that will work! I would cover and cook on low for 4-6 hours. (Note: you can cook on high for 2-3 hours but be careful and keep an eye so that it doesn’t burn – some slow cookers run VERY hot when on high – especially newer ones)
Like the recipe looks good and will bake it soon.Can you leave out the whole corn?