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.

Want to make the best gluten-free corn casserole? You’re in the right place. Check out these expert tips and tricks to make an award-winning holiday side dish.

An overhead view of corn casserole in a baking dish

I’ve worked so hard to create a gluten-free corn casserole recipe that absolutely will not disappoint you! It’s the perfect savory side dish that’s warm, comforting, and has a hint of sweetness.

The gluten-free dry cornbread mix in this recipe mimics Jiffy cornbread mix, but tastes even better. You’re not missing out on anything!

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.

It’s a great option for a Thanksgiving dinner, other holiday meal, or any family gatherings in the cooler months.

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Why You’ll Love this Recipe

  • Warm and comforting
  • Easy recipe
  • Great for holiday meals
  • Uses a homemade Jiffy corn bread mix

For more holiday side dishes, check out these recipes for gluten-free gravy, gluten-free sweet potato casserole, gluten-free scalloped potatoes, and gluten-free green bean casserole.

You also might like this gluten-free stuffing and gluten-free cornbread stuffing.

Ingredients for You’ll Need

For the Gluten-Free Corn Bread Mix

Here’s how to make dry corn bread mix that’s even better than the traditional Jiffy corn mix!

Ingredients for cornbread mix on the counter top
  • 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.
  • Salt: Salt enhances the flavor of the cornbread!
  • Baking soda: Baking soda helps the corn bread rise.
  • Sugar: If you want to reduce the sweetness of your corn 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:

Ingredients for corn casserole on a counter top
  • 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 corn adds more corn flavor and a bit of texture to this comfort food!
  • Eggs: I use large eggs for this recipe. They’re an important binder for the gluten-free corn casserole and add richness.
  • Butter: Everything is better with butter! I use one stick of melted, unsalted butter for this recipe.

How to Make Gluten-Free Corn Casserole

cornbread dry mix in a bowl, and wet ingredients in a bowl
  • Preheat the oven to 350F. Spray a 9 by 9-inch or 11 by 7-inch casserole 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. 
Corn added to the bowl of wet ingredients, and a bowl of all the ingredients mixed together
  • Add the creamed corn and the drained whole corn and stir the corn mixture to evenly combine.
Dry ingredients poured on top of wet ingredients, and a bowl with everything mixed together
  • Add the cornbread dry mix to the wet ingredients and fold together with a rubber spatula or spoon until well-combined.
Corn casserole ingredients in a baking dish, and baked corn casserole
  • 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

  • Cover leftover corn casserole with plastic wrap or in an airtight container and store in the fridge for up to five days.
Gluten-free corn casserole slices stacked on a plate

FAQs

Is canned cream-style corn gluten-free?

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.

What cornbread mix is gluten-free?

Many brands make gluten-free cornbread mix, including Krusteaz and Martha White. (But I like to make homemade gluten-free cornbread mix, instead!)

Does Jiffy Corn Muffin Mix contain gluten?

Yes, Jiffy corn muffin mix contains gluten and is not safe for those who are on a gluten-free diet.

A serving of corn casserole on a plate with a fork next to it

Expert Tips & Tricks

  • Want to reduce the sweetness of the gluten-free corn casserole? Reduce the sugar by half!
  • You can also use fresh corn rather than canned corn for this gluten-free corn recipe, if you have access to it.
  • You can save time by using a store-bought gluten-free corn bread mix, but I definitely prefer and recommend the homemade version!
An overhead shot of corn casserole in a baking dish

More Gluten-Free Recipes

I hope you love this recipe as much as we do! If you try this gluten-free corn casserole, be sure to leave me a comment/rating below. I’d love to hear from you!

Corn casserole in a baking dish
5 from 5 votes

Gluten-Free Corn Casserole (Jiffy-Style!)

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings
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.

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

RECIPE 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

Calories: 227kcal | Carbohydrates: 13g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 402mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 588IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 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?

    1. 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.

      1. 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

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