Cheesy Gluten-Free Corn Casserole Recipe for Every Occasion

This gluten-free corn casserole features a homemade gluten-free Jiffy-style cornbread mix that outshines the boxed version. It’s savory, slightly sweet, creamy, and ideal for holidays or any gathering.

An overhead view of corn casserole in a baking dish

I developed this gluten-free corn casserole to deliver the same comforting, nostalgic flavor as traditional corn pudding or spoonbread, while keeping it naturally gluten-free. It’s warm, creamy, and balances nicely with ham, turkey, mashed potatoes, green beans, rolls, or a simple salad.

Why I love this recipe

Warm and comforting – Classic comfort food that’s perfect for cooler months and family dinners.
Great for holiday meals – Works wonderfully as a side for Thanksgiving, Christmas, or special gatherings.
Homemade Jiffy-style mix – The gluten-free dry cornbread mix in this recipe mimics the familiar boxed mix while tasting even better.

Ingredients you’ll need

Below are notes on key ingredients and what to use for best results.

For the gluten-free cornbread mix

Ingredients for cornbread mix on the counter top

Gluten-free 1:1 baking flour: Use a high-quality 1:1 blend for the best texture.
Fine cornmeal: Choose fine, gluten-free cornmeal for a smooth crumb.
Sugar: Adjust to taste — reducing the sugar by half will make the casserole less sweet.

For the corn casserole

Ingredients for the casserole itself:

Ingredients for corn casserole on a counter top

Creamed corn: Most brands are naturally gluten-free, but check labels if needed.
Sour cream: Adds moisture and creaminess.
Whole kernel corn: Adds texture and extra corn flavor; drain well if canned.
Butter: Melted unsalted butter enriches the casserole.

How to make gluten-free corn casserole

cornbread dry mix in a bowl, and wet ingredients in a bowl

Make the dry cornbread mix. Whisk the gluten-free flour, fine cornmeal, sugar, salt, and baking soda together in a medium bowl.

Combine wet ingredients. In a large bowl, whisk melted butter with sour cream, then add the eggs and mix until smooth.

Corn added to the bowl of wet ingredients, and a bowl of all the ingredients mixed together

Add the corn. Stir in the creamed corn and the well-drained whole kernel corn until evenly combined.

Dry ingredients poured on top of wet ingredients, and a bowl with everything mixed together

Fold in the dry mix. Add the dry cornbread mix to the wet ingredients and gently fold until just combined.

Corn casserole ingredients in a baking dish, and baked corn casserole

Bake. Pour the mixture into a prepared 9×9-inch or 11×7-inch baking dish. Bake at 350°F (175°C) for about 40–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean and the center no longer jiggles. Let cool 10–15 minutes before serving.

Storage instructions

To store: Cover leftovers and refrigerate for up to five days.

To make ahead: Prepare the dry cornbread mix up to two weeks in advance and store in an airtight container. Finish the casserole the day you plan to bake it.

Gluten-free corn casserole slices stacked on a plate

A serving of corn casserole on a plate with a fork next to it

Recipe tips

Lower sugar: Cut the sugar in half for a less sweet casserole.
Fresh corn: Use fresh cooked corn kernels in season for a brighter flavor and firmer texture.
Store-bought mix: A store-bought gluten-free cornbread mix can be used to save time, but the homemade mix yields the best texture and flavor.

An overhead shot of corn casserole in a baking dish

More gluten-free holiday side dishes

Gluten-Free Gravy: An easy, flavorful gravy ready in under 10 minutes for your holiday table.
Gluten-Free Sweet Potato Casserole: A reader favorite topped with pecan praline.
Gluten-Free Scalloped Potatoes: Rich, cheesy potatoes that make a standout side.
Gluten-Free Green Bean Casserole: Classic flavors with a gluten-free crunchy topping.
Gluten-Free Stuffing: A highly-rated, traditional-style stuffing the whole family will enjoy.
Gluten-Free Cornbread Stuffing: A savory cornbread and sausage stuffing perfect for festive meals.
Gluten-Free Thanksgiving Recipes: A collection of tried-and-true gluten-free recipes for the holiday season.

Gluten-Free Corn Casserole (Jiffy-Style!)

Author Erin Collins

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings 8 servings

This gluten-free corn casserole includes a homemade Jiffy-style cornbread mix that beats the boxed version. It’s savory, sweet, creamy, and perfect for holidays or gatherings.

Ingredients

For the Gluten-Free Cornbread Mix:

1/2 cup gluten-free 1:1 baking flour (80 grams)
1/2 cup fine gluten-free cornmeal (80 grams)
1/4 cup granulated sugar (50 grams) — reduce for a less sweet casserole
3/4 teaspoon salt
1/2 teaspoon baking soda

For the Casserole:

8 tablespoons (1 stick) butter, melted
1 cup sour cream
2 large eggs
1 (15 oz) can creamed corn
1 (15 oz) can whole kernel corn, well drained

Instructions

Preheat oven to 350°F (175°C). Spray a 9×9-inch or 11×7-inch baking dish with cooking spray.
In a medium bowl, whisk together the dry ingredients for the cornbread mix.
In a large bowl, whisk melted butter and sour cream. Whisk in the eggs. Add creamed corn and drained whole corn, stirring to combine. Fold in the dry cornbread mix until just combined.
Pour into the prepared baking dish and bake 40–50 minutes, until set and golden. A toothpick inserted in the center should come out clean and the center should not jiggle.
Let cool 10–15 minutes before serving. Enjoy!

Notes

Reduce sugar by half for a less sweet casserole.
Fresh corn can be substituted for canned corn when available.
Store-bought gluten-free cornbread mix works in a pinch, but the homemade mix gives better flavor and texture.

Nutrition