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!
What brand of cream corn do you use? I haven’t found a brand that was marked gluten free.
Hi Julie, cream corn is naturally gluten-free, but most brands don’t label it gluten-free in case of cross contamination, but Great Value brand is one that marks their cans gluten-free. We hope you enjoy the corn casserole!
Any chance I can make this in a crockpot? I had a friend bring a crockpot version to a potluck but it wasn’t gluten free. I can eat it but my family can not and would love to make it for thanksgiving but don’t have the oven space
Hi Rebecca! We haven’t tested it in a crockpot, but it may work. We would try low for 4-6 hours. We’d love to hear how it goes!
I’m planning on trying this recipe and am wondering if you’ve ever tried adding shredded cheese to the mix before baking?
Hi Shelly! We haven’t tried cheese in this recipe before, but that sounds like a fun idea. If you decide to test it out, we’d love to hear how it goes!
Hi! I was so excited to make this and I used Greek yogurt instead of sour cream as I usually do in many recipes but it was a fail! Never firmed up and was still mushy and falling apart even after an hour and 10 mins of cooking time! Ugh I’m so bummed. I need to try again w sour cream. The crust is yummy though!
Hi Julie, sorry this didn’t turn out with that substitution! We definitely recommend using sour cream for this one. Would love to hear back if you try it again!
Hi,
Do you use yellow cornmeal in this recipe? I just see fine cornmeal. It doesn’t look yellow in the photo is why I’m asking.
Thank you!
Hi Lindsey, yes, yellow cornmeal!
RE: Leftovers: Can leftovers be frozen and if so for how long?
Hi Rich, yes you can freeze the corn casserole for 2-3 months. Let it cool completely, then wrap tightly or store in an airtight container for freezer storage. Reheat it in the oven or microwave (covered, so it stays moist).
I made this yesterday and although I liked it a lot, it was not as sweet as the Jiffy one. Would it be ok to add a little extra sugar?
Hi Diane, yes, you can definitely add a bit more sugar!
Can you use Pamela’s cornbread mix (gf) in place of the normal Jiffy cornbread mix?
Hi Ali, good question! We haven’t tried it with a boxed mix. This recipe is specifically designed for the homemade version, so we can’t guarantee the results. Let us know how it turns out if you try it!
I would like to take this to a bring a dish to share. Can it be served at room temperature?
Hi Sue, yes, this dish can be served at room temperature or reheated! If at room temperature, it’s best not to leave it out for more than 2 hours. It will be more firm and sliceable, versus soft and custardy right out of the oven.
How much fresh corn would I use if I don’t want to use the canned corn or creamed corn?
Hi Elaine, we’d estimate 4-6 ears of corn or roughly 3 cups of kernels when using fresh. We hope you enjoy the recipe!
I need to eat dairy free. Can I use dairy free milk, butter, and sour cream with same results?
Thank you!
Hi Lynn, we haven’t tested dairy-free products with this one. Those swaps should work with minor impact on texture. It may just be a little softer. We’d love to hear how it goes!
I made a dairy-free version of this last night and it turned out great! I used Forager sour cream and Melt plant butter. My husband and I both enjoyed it with our tortilla soup. Will definitely make again!
That’s great to hear, Shelly! Thank you for sharing which DF products worked well for you in this dish. We’re so glad you and your husband both loved it enough to want to make it again!
Is it possible to double this? If so, would it work in a 9×13 pan, and how would you adjust the cooking time?
Thanks!
Hi Karla, yes that should work great! It may need 5-10 minutes more in the oven so keep an eye on how the center is setting and use a toothpick to judge the best baking time for the double recipe. We hope you enjoy the corn casserole!
This is a favorite family casserole. Friends request that I make for potlucks. It’s a Thanksgiving and Christmas tradition.
We’re so happy to hear this recipe has become such a go-to for you, Dianne! Thank you for sharing your kind feedback with us!
Does this recipe freeze well?
Hi Jenna, yes this one freezes well! We hope you love the corn casserole!
Fine corn meal??? Not seeing it locally… should I just process regular corn meal on food processor some or use regular corn meal as is???
Thanks…. Dishes like this I miss at holiday time….
Hi Mary, we recommend the Arrowhead Mills cornmeal, but you can grind regular gluten-free cornmeal to be finer or use it as-is (it will produce a slightly coarser texture in the casserole). We hope you enjoy the recipe!
Made as is…. Very good recipe… tried it today before the holidays…will likely add a bit more sugar and maybe butter the top while it’s still hot…..
I didn’t use food processor on the corn meal.
Would you know if it freezes well???
So glad I came across your recipe… a definite keeper!!!!