This Gluten Free Corn Casserole is a classic side dish for fall holidays, potlucks, or winter family dinners. It is a simple recipe with only six ingredients and can be made ahead and re-warmed making your dinner prep easy and stress-free.
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A corn casserole is creamy, slightly sweet, and filled with the texture of fresh corn. The best part of this casserole is that it is gluten free, allowing for everyone to enjoy it.
What sets this gluten free corn casserole apart is that it starts with either fresh or frozen corn, uses a gluten free cornbread mix and a ton of cheese, giving this dish that cheesy taste you love. With a golden crust and a custard-like center, this dish is indulgent yet simple.
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This is a comforting addition to any table and is a typical dish served for Thanksgiving dinners. I love serving it alongside Whole Berry Cranberry Sauce, Gluten Free Sweet Potato Casserole, and the Gluten Free Cornbread Recipe on Thanksgiving.
A corn casserole is also easy to vary and spice up depending on your tastebuds. Change the cheese, add jalapeno's or bacon to make this casserole your own. Like the typical Jiffy Corn Casserole recipe, this gluten free version will be your new friend on the dinner table.
Why You Will Love This Recipe
- Easy Recipe - This is a simple recipe that comes together quickly with just a handful of ingredients.
- Six Ingredients - Six simple ingredients you will most likely already have on hand.
- Make Ahead - This casserole can be made ahead, frozen, and re-warmed.
- Warm And Comforting - A corn casserole is like a warm hug in the fall and winter.
Ingredients
You will need the following ingredients to make this corn casserole:
Ingredient Notes
- Corn - You can use fresh or frozen corn for this recipe. I prefer fresh.
- Creamed Corn - While you can easily buy a can of creamed corn, this recipe for Gluten Free Creamed Corn is super simple to make and will make a huge difference in taste and texture in this recipe.
See the recipe card for quantities.
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Additions & Substitutions
Additions
- Spice - You can easily add some red pepper, cayenne, or chopped jalapeno to this recipe if you want to up the spice level.
- Bacon - Cook 4-6 slices of bacon. Drain and chop into pieces. Add the bacon to the mixture before cooking.
- Sweeter - If you like your corn casserole a bit sweeter, add about ½ cup of sugar to the mixture.
Substitutions
- Cheese - This recipe calls for cheddar cheese but you can substitute mozzarella cheese. You can also add some parmesan cheese or swap out a jack cheese to pop the flavor.
- Vegan or Dairy-Free: Skip the eggs, substitute the butter with a vegan-friendly alternative, and use dairy-free yogurt with a tablespoon of lemon juice mixed in, instead of the sour cream.
How To Make Gluten Free Corn Casserole: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350℉.
Grease a 9x13 casserole dish and set aside.
Cut the corn off of the cobs by running a knife down the sides over a bowl.
Or, quickly defrost the frozen corn by putting it into a strainer and running it under warm water.
Step 2: In a large bowl, add the corn, cornbread mix, sour cream, creamed corn, melted butter, and ½ of the shredded cheddar cheese.
Step 3: Pour the mixture into the casserole dish.
Bake for 45 minutes, or until golden brown.
Step 4: Remove from the oven and top with the rest of the cheese. Return the casserole to the oven.
Bake for 5-10 minutes more until the cheese is melted.
Let stand for 5 minutes before serving.
Confidence Tip
When I am in a hurry I will add all of the cheese into the mixture before cooking. It still comes out delicious. So, if you forget to add the cheese on top it is fine.
Storage And Reheating
- Refrigerate - Once cooled, store in an airtight container in the refrigerator for 4-5 days.
- Freeze - This casserole can be made ahead and frozen for up to two months. Wrap the casserole tightly before freezing.
- Re-warm - Defrost the casserole in the refrigerator overnight and then re-warm in a 250 degree Fahrenheit oven for 30 minutes.
Equipment
- One 9x13 casserole dish.
Frequently Asked Questions
Yes. The first ingredient is wheat flour.
Yes, you can bake this casserole up to 24 hours in advance. Store covered in the refrigerator. Reheat on a low heat in the oven for 15-30 minutes.
No, not all brands of creamed corn are gluten-free. You want to watch out for hidden ingredients by checking the labels. Brands like Del Monte and Green Giant do not label their cream corn as certified gluten free, but the listed ingredients do not contain gluten.
Add all of the ingredients to a slow cooker. Cook on high for 2 hours or on low for 4 hours.
Other Delicious Side Dishes
Let me know your thoughts on this Gluten Free Corn Casserole by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Gluten Free Corn Casserole (Cheesy Jiffy Style)
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Equipment
Ingredients
- 5 ears of fresh corn or 2 - 10 oz packages of frozen corn
- 14 oz can creamed corn or the Gluten Free Cream Corn Recipe
- 1 cup gluten-free cornbread mix
- 1 cup sour cream
- ½ cup butter melted
- 1 ½ cups cheddar cheese shredded, divided
Instructions
- Preheat the oven to 350℉.
- Grease a 9x13 casserole dish and set aside.
- Cut the corn off of the cobs by running a knife down the sides over a bowl.
- Or, quickly defrost the frozen corn by putting it into a strainer and running it under warm water.
- In a large bowl, add the corn, cornbread mix, sour cream, creamed corn, melted butter, and ½ of the shredded cheddar cheese.
- Pour the mixture into the casserole dish.
- Bake for 45 minutes, or until golden brown.
- Remove from the oven and top with the rest of the cheese. Return the casserole to the oven.
- Bake for 5-10 minutes more until the cheese is melted.
- Let stand for 5 minutes before serving.
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