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Easy Gluten-Free Corn Casserole (Dairy-Free)

This gluten-free corn casserole is chock full of sweet corn kernels, with a moist and tender crumb and baked till golden brown perfection on top. It’s the perfect side dish for your Thanksgiving table or any holiday dinner. Totally dairy-free too.

Top down view of gluten-free corn casserole on plate.

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What is Corn Casserole?

Corn casserole is basically an American side dish -that is a mix between cornbread, creamed corn and corn souffle- and baked in a casserole dish.

Usually eaten at Thanksgiving dinner and during the holidays, corn casserole is a nostalgic dish that is a must-have for corn lovers at this time of year!

Is Corn Casserole Gluten-Free?

Traditionally, corn casserole uses Jiffy corn muffin mix, which contains wheat flour, and so is not usually gluten-free or safe for those with Celiac disease or gluten intolerance, unless specifically said to be gluten-free.

Today, we’re making a gluten free version of this comforting holiday side that’s also dairy-free!

cornbread in a cast iron skillet
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A half-eaten gluten-free corn casserole on plate.

Why This Recipe Works:

  • Simple Ingredients: The ingredients required for making this gluten-free dairy-free corn casserole recipe are easily accessible at the local grocery store (no Jiffy cornbread mix or anything fancy required)!
  • Easy to Make: Preparing this classic comfort food side dish is just a matter of mixing the dry ingredients with the wet ingredients and folding in the corn kernels before baking!
  • Totally Gluten-Free & Dairy-Free: The best part is that this corn casserole recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this simple side dish without issues!
Up close shot of gluten-free baked corn casserole on plate.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free corn casserole recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for gluten-free corn casserole recipe laid out on board.

Recipe Notes + Substitutions:

  • Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
  • Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
  • Cornmeal: I used a medium-ground cornmeal, but you may also use coarse-ground cornmeal if you enjoy your corn casserole with more texture. If you are Celiac or gluten-intolerant, make sure to use gluten-free cornmeal.
  • Sugar: I used regular white granulated sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
  • Corn Kernels: I used canned sweet corn kernels for convenience, but you may also use fresh corn kernels if you prefer.
  • Baking Powder: Baking powder is the only leavening agent here, and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
  • Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may also use regular sour cream instead.
  • Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
  • Eggs: Eggs are necessary for binding the ingredients together and helping the batter to rise. I have not made this recipe without eggs, but if you are allergic to eggs, you may try replacing the eggs with acquafaba or an egg-replacer.

How to Make Gluten Free Corn Casserole (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F and grease an 8” x 8” casserole dish with cooking spray.

2. Whisk Dry Ingredients

Whisk all dry ingredients in a large bowl – the gluten-free all-purpose flour, xanthan gum (if using), cornmeal, sugar, baking powder and salt.

Flour mixture in white mixing bowl.

3. Combine Wet Ingredients

In another bowl, mix the dairy-free sour cream, melted unsalted dairy-free butter and eggs.

Yellow mixture in white bowl.

4. Prepare Batter

Combine the dry and wet ingredients, then fold in the corn kernels.

Corn casserole mixture in white bowl.

5. Transfer to Baking Dish

Transfer the corn casserole mixture into the prepared casserole dish.

Corn casserole mixture in baking dish.

6. Bake Until Ready

Place in the oven and bake for 40 minutes or until the top of the casserole is firm enough. It will still be slightly moist inside.

Freshly baked corn casserole (gluten-free)

7. Serve and Enjoy

Serve this gluten-free cornbread casserole warm, garnished with fresh herbs and dairy-free sour cream if desired.

Half-eaten corn casserole in baking dish

Dish by Dish Tips/Trips:

  • Use Cast Iron Skillet: I used a casserole dish, but you may also use a cast iron skillet to cook the casserole in if you prefer.
  • Corn Kernels: I used canned sweet corn kernels for convenience, but you may also use fresh corn kernels if you prefer.

Recipe FAQs:

How to Store Leftover Corn Casserole

To store, cover the gluten-free dairy-free corn casserole with plastic wrap, or store casserole in an airtight container and keep in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.

Can You Freeze Corn Casserole?

To freeze,  place this gluten-free cornbread casserole in a freezer-safe container and freeze for up to 2 months. Let the corn casserole thaw fully overnight in the refrigerator before reheating in the oven or microwave and enjoying.

Half-eaten gf corn casserole on plate.

Gluten-Free Corn Recipes You’ll Love:

Other Gluten-Free Casseroles to Bake:

Gluten-Free Side Dishes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Corn Casserole (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This gluten-free corn casserole is chock full of sweet corn kernels, with a moist and tender crumb and baked till golden brown perfection on top. It’s the perfect side dish for your Thanksgiving table or any holiday dinner. Totally dairy-free too.


Ingredients

Scale

Instructions

  1. Preheat and Grease: Preheat the oven to 350F. Grease an 8” x 8” casserole dish.
  2. Whisk Dry Ingredients: In a large bowl, mix the gluten-free all-purpose flour, xanthan gum (if using), cornmeal, salt, baking powder and sugar.
  3. Combine Wet Ingredients: In another bowl, mix the dairy-free sour cream, melted unsalted dairy-free butter, and eggs.
  4. Prepare Batter: Combine the dry and wet ingredients, then fold in the corn kernels.
  5. Transfer to Baking Dish: Transfer the corn casserole mixture into the prepared casserole dish.
  6. Bake Until Ready: Place in the oven and bake for 40 minutes or until the top of the casserole is firm enough. It may be slightly moist inside.
  7. Serve and Enjoy: Serve this gluten-free corn casserole warm, garnished with fresh herbs and dairy-free sour cream if desired.

Notes

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Cornmeal: I used a medium-ground cornmeal, but you may also use coarse-ground cornmeal if you enjoy your corn casserole with more texture.

Sugar: I used regular white granulated sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Corn Kernels: I used canned sweet corn kernels, but you may also use fresh corn kernels if you prefer.

Baking Powder: Baking powder is the only leavening agent here, and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may also use regular sour cream instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Eggs: Eggs are necessary for binding the ingredients together and helping the batter to rise. I have not made this recipe without eggs, but if you are allergic to eggs, you may try replacing the eggs with acquafaba or an egg-replacer.

Storing/Freezing: To store, cover the gluten-free dairy-free corn casserole with plastic wrap, or store it in an airtight container and keep in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving. To freeze,  place the casserole in a freezer-safe container and freeze for up to 2 months. Let the corn casserole thaw fully overnight in the refrigerator before reheating in the oven or microwave and enjoying.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

2 Comments

  1. So moist and absolutely delicious! Everyone in my family loves it and my daughters can’t wait until I make it again !






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