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.