Featured Comment
From Dianne: “This is a favorite family casserole. Friends request that I make for potlucks. It’s a Thanksgiving and Christmas tradition. ★★★★★”
From Noel: “This was delicious as a side for our Thanksgiving meal! Everyone loved it. We had no leftovers. ★★★★★”
From Sarah: “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! ★★★★★”
Why Try This Gluten-Free Corn Casserole
Corn casserole, corn pudding, corn soufflé…It’s not the holidays without a dish like this! I worked hard to create a gluten-free version that’s just as amazing as the original. This easy gluten-free Thanksgiving recipe uses canned corn and other simple ingredients to keep your holiday food prep simple and stress-free!
- My homemade Jiffy cornbread mix. The gluten-free dry cornbread mix in this recipe mimics the classic Jiffy recipe, but tastes even better. You won’t feel like you’re missing out on anything!
- Completes your holiday meal. This recipe belongs on a holiday spread alongside turkey, ham, and all the cozy sides, like gluten-free green bean casserole and gluten-free sweet potato casserole.
- A reader favorite for family gatherings. Readers have shared how much everyone loves this gluten-free corn casserole at their Thanksgiving and Christmas dinners, not just those needing gluten-free. The reviews say it all: there are rarely any leftovers!
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free sweet potato casserole. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: To get the right structure, this casserole needs a gluten-free measure-for-measure flour that contains xanthan gum. My go-to is King Arthur!
- Cornmeal: I prefer to use fine gluten-free cornmeal for this recipe to get a smoother, more tender consistency. I like Arrowhead Mills.
- Sugar: I like a sweet corn casserole, but this is one recipe where you can adjust the sugar to taste. I’ve found you can reduce the sugar by half without affecting the overall structure.
- Creamed corn: This is key to this recipe’s signature creamy texture! It adds moisture and sweetness while helping create that almost pudding-like consistency. Most canned creamed corn is naturally gluten-free, but be sure to check the label!
- Sour cream/butter: Sour cream and butter add richness and flavor. I recommend full-fat sour cream and unsalted butter for the best taste and texture!
- Corn: I use canned corn for convenience since it gives consistent results year-round. Just be sure to drain it well! You can also use fresh corn if you prefer.
How to Make Gluten-Free Corn Casserole
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the dry cornbread mix. I throw all of the cornbread mix ingredients in a medium bowl and whisk them together.
Combine the liquid ingredients. I whisk the sour cream and melted butter together first, then add in the eggs before stirring in both kinds of corn.
Erin’s Tip
I love that my homemade Jiffy-style mix only takes minutes to whisk together, but you can also use a store-bought gluten-free cornbread mix to skip that step if you prefer!
Combine the two mixtures. I like to use a rubber spatula to fold the dry cornbread mix into the wet mixture until fully combined.
Bake. To tell when the casserole is done, I look for the center to no longer jiggle and test the center with a toothpick. If it comes out clean, the casserole is done!
More Gluten-Free Holiday Side Dishes
Gluten-Free Corn Casserole (Jiffy-Style!)
Ingredients
For the Gluten-Free Cornbread Mix:
- 1/2 cup (75g) gluten-free measure-for-measure flour
- 1/2 cup (60g) fine gluten-free cornmeal
- 1/4 cup (50g) granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
For the Casserole:
- 1/2 cup (113g) butter, melted
- 1 cup (240g) sour cream
- 2 large eggs
- 1 15 oz can creamed corn
- 1 15 oz can whole corn, well drained
Instructions
- Preheat the oven to 350°F. 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!
This was delicious as a side for our Thanksgiving meal! Everyone loved it. We had no leftovers.
No leftovers is always a great sign! Thanks for sharing your positive feedback with us, Noel. We’re so glad the recipe was a hit!
Can this be prepared the night before, refrigerated(not baked), and the baked the next morning?
Hi there, you can prep the dry mixture in one container and the wet mixture in a second container a day in advance, but we don’t recommend fully mixing the batter until you’re ready to bake. Just make sure to refrigerate the wet mixture. We hope you enjoy the recipe!
Can this be made the day before and then reheated?
Hi Debbie, that should work! Let the casserole fully cool and then cover tightly with plastic and store in the refrigerator. To reheat: Warm in a 300°F oven for 10-20 minutes, or until warmed through. We hope you enjoy!
If I use a store-bought gluten-free corn muffin mix, do I still want the traditional Jiffy 8.5 oz size? In my area so far I’ve only found gluten-free Jiffy Honey Corn Muffin mix versus the traditional non-honey Jiffy option. The other gluten-free brands come in larger sizes. How do you think the Honey option would work in this recipe?
Also, the non-gluten-free corn casserole recipe I typically use calls for half a stick of butter for the single serving and this one calls for a full stick. Would it work for this recipe for me to use less butter or is the full stick required/preferred?
Hi Anne, our mixture is around the same amount as the 8.5 box. If using the honey version of the GF Jiffy, it would add some sweetness, but our mix also has sweetness with the 1/4 cup of sugar so we don’t know how much the sweetness levels would differ. For the butter, we haven’t tried cutting it in half. It would reduce the moisture content some. If you decide to give these substitutions a try, we’d love to hear how it goes!
Can this be prepared day before; then baked day of?
Hi Cris, for this one, a day ahead you can prep the dry mixture in one container and the wet in another, but you don’t want to fully mix the batter together until you’re ready to bake. Make sure both parts are stored in airtight containers and refrigerate the wet mixture. We hope you enjoy the recipe!
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 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)
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
Like the recipe looks good and will bake it soon.Can you leave out the whole corn?