Gluten-Free Corn Casserole (Jiffy-Style!)

Meaningful Eats

Gluten-Free Corn Casserole (Jiffy-Style!)

8 servings

This gluten-free corn casserole includes my homemade gluten-free Jiffy cornbread mix that beats the boxed version any day! It's savory, sweet, creamy, and perfect for the holidays or any kind of gathering.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Author Erin Collins

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!

Notes

Gluten-Free: Use a high quality gluten-free measure-for-measure flour that contains xanthan gum plus gluten-free cornmeal.

Dairy-Free: The sour cream and butter play an important part in this corn casserole. Dairy-free substitutes may change the consistency.

To Make-Ahead: The dry cornbread mix can be prepped up to 2 weeks ahead and stored in an airtight container at room temperature. I recommend mixing the rest right before baking.

To Store: Store leftovers in an airtight container and refrigerate for up to 4 days.

To Freeze: Cool completely, then wrap tightly in plastic wrap and foil to freeze for up to 2 months. Thaw overnight in the fridge then reheat in a 325°F oven, covered, until heated through. The texture may be slightly softer after freezing and thawing.

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