Easy Gluten-Free Corn Casserole (Dairy-Free)

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!

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.)

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.

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 will still be slightly moist inside.

7. Serve and Enjoy

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

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: