Meaningful Eats
Gluten-Free Corn Casserole (Jiffy-Style!)
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