Don’t wait for the holidays to make this ultra-delicious Gluten-Free Corn Casserole. It’s good any time of year.
One of the most challenging aspects of the holidays for me is visiting other people for festive meals. I prepare myself in advance to ask those difficult questions: Is this gluten-free? What ingredients are in this? Is there any wheat or gluten in this dish? Inevitably, there are always a few delicious-looking dishes that I know are off limits. However, whenever I’m able to bring dishes to contribute to the meal, this gluten-free corn casserole always seems to tag along.
Why do I love this dish so much that it has become a holiday staple, not just for me, but for many families as well? First, who doesn’t like corn casserole? Cornbread is always a hit at any meal, any time of the year. And, when you combine it with the creaminess of creamed corn (my favorite vegetable growing up) and the fresh taste of corn kernels, you have a winning dish. You get savory and sweet all in one delectable bite. Let’s not forget about that amazing aroma while it bakes.
Next, it is so easy to prepare. It takes me only 10 minutes to go from preparation to oven. Only two bowls, one whisk, and one spatula are needed to combine the ingredients. Once you pour your mixture into your baking pan, the oven does the rest, and the cleanup of those two bowls and mixing utensils is quick. If only everything in life were as easy as this.
Although the recipe specifies using a 9 x 9-inch baking dish, you can also pour your mixture into a similarly sized rectangular dish (as shown in the photo) or a round baking dish. You want to ensure that the dish is not so full that it overflows while baking, nor is it so large that it overcooks and dries out because the mixture is spread too thin. Ensure that you bake this casserole as soon as you combine all the ingredients, as the baking powder will begin reacting with the wet ingredients, which can alter the outcome if left to sit before cooking.
My tips for making this casserole
There are many ways you can enjoy this gluten-free corn casserole by swapping an ingredient or two. The last time I made this dish, I was out of my gluten-free flour, so I substituted almond flour, and it was just as amazing. Do not try to substitute coconut flour, as you would need far less of it or risk a dry dish that doesn’t turn out well. Maple syrup is an excellent substitute for honey, adding a subtle maple flavor that complements other fall dishes well.
Sliced or chopped scallions add a savory touch, but for an extra indulgence, consider adding cooked and chopped bacon, shredded cheddar cheese, and substituting honey for hot honey. Those who like a lot of heat can even add some seeded and diced jalapeños.
Another thing that I’ve learned over the years is that when mixing eggs with melted butter, it is best to either let the butter cool to room temperature (the eggs and sour cream should also be at room temperature) or combine the butter with the other cold or liquid ingredients first. That’s why the recipe lists melted butter, honey, sour cream, and eggs in that order. If you combine the first three and then add in the eggs, you don’t have to worry about them starting to cook or curdle in hot, melted butter.
How do I store leftovers?
Allow leftover gluten-free corn casserole to cool to room temperature before transferring to an airtight container or covering the baking dish tightly with aluminum foil, plastic wrap, or its provided cover. Refrigerate for up to 4 days. Reheat leftovers in a 350°F oven for 15 to 20 minutes, or enjoy them cold straight from the fridge (I love them this way). Leftovers always taste better the next day.
Serving suggestions
Holiday tables make me think of turkey, green beans, sweet potatoes with marshmallows, pumpkin pie, and, of course, this gluten-free corn casserole. However, you don’t need to wait that long to enjoy turkey and this casserole together. Create an anytime feast by serving it with Turkey Sloppy Joes or this Turkey Burger Recipe. The casserole is also great with Instant Pot Pork Chops, Salisbury Steak, and this Salmon Loaf Recipe. Although some of these recipes may contain gluten, they can all be made gluten-free by substituting the appropriate ingredients.
Gluten-Free Corn Casserole
Ingredients
- 1/2 cup gluten-free all-purpose flour use a 1:1 replacement
- 1/2 cup fine gluten-free cornmeal
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter melted
- 2 tablespoons pure honey
- 1 cup sour cream
- 2 large eggs
- 1 15-ounce can creamed corn
- 1 15-ounce can whole kernel sweet corn drained
Instructions
- Preheat your oven to 350°F. Whisk together the gluten-free flour, gluten-free cornmeal, sugar, baking powder, and salt in a mixing bowl.
- Separately, in a large bowl, mix the melted butter, honey, sour cream, and eggs. Stir in the creamed corn and drained whole-kernel sweet corn.
- Fold the dry ingredients into the wet ingredients until just combined. Grease a 9×9-inch baking dish with butter or non-stick spray.
- Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the center is set.
- Let the casserole cool for about 10 minutes before serving.
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