This easy-to-make gluten-free corn casserole is both moist and delicious, making it an ideal dish to add to your menu rotation. The delightful flavor of cornmeal combined with the creamy texture, similar to a bread pudding, creates a perfect side dish. Known by many as either corn pudding or corn casserole, it pairs wonderfully with a variety of meals. Try my corn salad and air-fryer corn on the cob for more corn recipes.
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If you want to have pre-made corn muffin mix to have on hand, try my gluten-free corn muffin mix for a copycat Jiffy corn muffin mix.
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Ingredients
Dry Ingredients:
gluten-free flour mix
gluten-free cornmeal
baking powder
salt
pepper
garlic powder
Wet Ingredients:
cream corn
whole kernel corn
almond milk
dairy-free butter, melted
sugar
eggs, lightly whisked
Ingredient notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Gluten-Free Cornmeal: I like to use Arrowhead Gluten-Free Organic Yellow Cornmeal and Bob’s Red Mill Gluten-Free Cornmeal
Dairy-Free Butter: Suggested brands for dairy-free butter are Country Crock Plant Butter, Smart Balance, and Earth Balance.
If you don’t need this to be dairy-free, you can use regular milk or sour cream for the almond milk and regular butter for the buttery spread.
Tips for measuring flour
When baking with gluten-free flour, it’s essential how you measure the flour. Fluff first and then use the scoop and sweep method.
- Fluff: Before measuring your flour, use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff, stir around the flour, lifting it and letting it fall back loosely.
- Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
Instructions
Preheat oven to 350°. Grease a 9 x 13 baking pan with cooking spray. I like to use an oil spritzer with avocado oil in it.
In a large mixing bowl, whisk together the dry ingredients. Then, add the wet ingredients until combined.
Pour into a greased baking pan and bake uncovered for 55-60 minutes or until the center is set and golden brown. If the top is browning too much before it is finished baking, you can cover it with foil during the last ten minutes of baking.
Store
Keep covered in the refrigerator for 3-4 days.
Can I make it ahead?
Yes, prepare and bake the corn casserole as directed and let it completely cool. Cover and refrigerate for up to two days. Reheat in an oven at 350° for 15-25 minutes until completely heated through.
Corn casserole variations
There are a lot of ways to change this casserole. For more of a corn cake or corn pudding, you can add more sugar. For some added zing, you can pick one or all of the following add-ins like jalapenos, bacon, and cheese.
- For a sweeter casserole, add an additional 1/4 cup of sugar to the mixture.
- Add sliced jalapeno slices to the top of the casserole.
- Add a 4 oz. can of chopped chiles
- Add 1 cup of shredded dairy-free cheddar cheese to the mixture
- Add 1/3 cup of crumbled cooked bacon
- Add a second 15 oz can of whole corn kernels.
More gluten-free recipes you’ll love:
Easy Gluten-Free Corn Casserole (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
- Category: Sides
- Method: Oven
- Diet: Gluten Free
Description
This easy-to-make gluten-free corn casserole is so moist and delicious.
Ingredients
Dry Ingredients
- ⅔ cup gluten-free flour mix*
- ½ cup gluten-free cornmeal**
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Wet Ingredients
- 1 15 oz can cream corn
- 1 15 oz whole kernel corn, drained
- ⅔ cup almond milk
- ½ cup dairy-free butter, melted***
- ¼ cup sugar
- 2 eggs, lightly whisked
Instructions
- Preheat oven to 350°. Grease a 9 x 13 baking pan with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients. Then, stir in the wet ingredients until combined.
- Pour into a greased baking pan and bake uncovered for 55-60 minutes or until the center is set and golden brown. If the top is browning too much you can cover it with foil for the last ten minutes.
Notes
Recipes Variations:
For a sweeter casserole add an additional 1/4 cup of sugar to the mixture.
Add sliced jalapeno slices to the top of the casserole.
Add a 4 oz. can of chopped chiles.
Add 1 cup of shredded dairy-free cheddar cheese to the mixture.
Add 1/3 cup crumbled cooked bacon.
Add a second 15 oz can of whole corn kernels.
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
**I like to use Arrowhead Gluten-Free Organic Yellow Cornmeal and Bob’s Red Mill Gluten-Free Cornmeal.
***Suggested brands for dairy-free butter: Country Crock Plant Butter, Smart Balance, and Earth Balance.
If you don’t need this recipe to be dairy-free you can use regular milk and butter if desired.
Nadine
Was wondering do you drain the regular corn?
Cynthia K Rhine
I love this GF Corn Casserole, but the last few times it has not risen very much – only about 1 inch. It’s almost like the pan is too big or there is not enough ingredients. It also cooks quickly – like in 30 minutes for the jiggle to stop. Any suggestions?
MamaShire
I’m not sure what has happened for you, but I did retest and update the recipe.
Susan Breeden
Double check your baking Powder that it has not expired. Make sure you don’t accidentally use baking soda ( I did that once). And add the extra can of whole kernel corn as recommended in notes. I don’t use eggs but you might try adding a third egg. Since we don’t eat eggs, we use egg substitute called “just egg” and used 1/2 cup of the Just Egg.
Amy
This corn casserole tastes just like my family made when I was young.
Susan Breeden
I made several adjustments but loved the results. I used Krusteaz brand gluten free honey cornbread and muffin mix 15oz box. Thus I did not use any flour in the recipe. I increased the almond milk to 1 full cup. I used Earth Balance vegan buttery sticks. I used 1/2 cup sugar, and added the second can of whole kernel corn as recommended in the notes. And to make it egg free I used 1/2 cup liquid “Just Egg” substitute. Result is gluten dairy and egg free!
MamaShire
That sounds great and thanks for the tip for making it egg free. 🙂
Betsy
I agree! I was transported back to my mom’s wonderful corn casserole I loved and now I can safely experience it again!
MamaShire
I love that!
Eileen Varoli
If don’t need this recipe to be gluten free, just dairy free, can you use non-gluten free flour and non-gluten free corn meal? Thanks
MamaShire
Yes, that would be fine.
Kathryn R Pergentile
How many people does this feed? I see the scale but there is no way that this is for 1 person.
MamaShire
The scale changes the recipe so that if you want to double or triple it. At 1 scale it’s for the recipe as is and should make 8-10 servings.
Ursula
Can you use pre-cooked cornmeal? I have PAN white corn meal here but don’t know if it’ll work too
MamaShire
I haven’t made it with pre-cooked cornmeal, but from what I’m reading you should be able to.
Karen
Can I use almond or coconut flour?
MamaShire
I haven’t made it with those flours, but you could try almond flour. Coconut flour would not work as a replacement.
Laura O
Would you be able to make this in a crockpot?
MamaShire
I haven’t made it in a crockpot, but I think it should work. It would be best in an oval crockpot and not a round one. Cook on low for 4-6 hours or high for 2-3 hours.