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.
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 cornbread, 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!
- 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:
- 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
- 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.
- Add the creamed corn and the drained whole corn and stir the corn mixture 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 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.
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.
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!
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!
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!
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!
Like the recipe looks good and will bake it soon.Can you leave out the whole corn?