Easy Gluten-Free Corn Casserole (Dairy-Free)

The smell of sweet corn baking in the oven always takes me back to summer suppers on my grandma’s porch in East Texas. I’ve been craving that comforting flavor lately, but with a gluten and dairy intolerance in our family, I needed a version everyone could enjoy. This gluten-free corn casserole is the answer! It’s creamy, savory, and has just the right amount of sweetness. I’ve made this at least a dozen times in my own kitchen, tweaking it until it’s just right for our family. I promise, you’ll get a warm, comforting side dish that’s perfect for any meal, and easy enough for even the busiest weeknights.

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and practical. This gluten-free corn casserole ticks all the boxes. It’s:

• Quick and Easy: Minimal prep time means it’s ready to go in under an hour.
• Kid-Approved: Even picky eaters love the slightly sweet and creamy texture.
• Make-Ahead Friendly: Prepare it ahead of time for stress-free entertaining or busy weeknights.

Through my recipe testing, I’ve found that using the right combination of ingredients creates a casserole that’s both flavorful and holds together beautifully without any gluten or dairy.

Ingredients

• 2 (15-ounce) cans sweet corn, drained
• 1 (15-ounce) can creamed corn
• 1 cup dairy-free sour cream (such as Tofutti or Kite Hill)
• ½ cup dairy-free milk (such as almond, soy, or oat)
• ½ cup cornmeal (make sure it’s certified gluten-free)
• ½ cup granulated sugar
• ¼ cup melted vegan butter (such as Miyoko’s Kitchen or Melt)
• 1 large egg, lightly beaten
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Ingredient Notes

Sweet Corn: Using both drained and creamed corn provides a great balance of texture and flavor. If you only have frozen corn on hand, use about 3 cups and thaw it completely before using.

Dairy-Free Sour Cream: This is essential for creaminess! I prefer Tofutti or Kite Hill brands, but any unsweetened dairy-free sour cream will work. If you’re not dairy-free, you can substitute regular sour cream.

Dairy-Free Milk: Almond, soy, or oat milk all work well in this recipe. Choose your favorite unsweetened variety. If you’re not dairy-free, use regular milk.

Cornmeal: Make sure to use a cornmeal that is certified gluten-free to ensure the casserole is safe for those with gluten sensitivities. I like Bob’s Red Mill brand.

Vegan Butter: Adds richness and flavor. I prefer Miyoko’s Kitchen or Melt brand for their buttery taste and texture. Regular melted butter can be used if you are not dairy-free.

Step-by-Step Instructions

1. Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Lightly grease a 8×8 inch baking dish. I like to use a little vegan butter or cooking spray to prevent sticking.
2. Step 2: Combine Wet Ingredients. In a large bowl, combine the dairy-free sour cream, dairy-free milk, melted vegan butter, and egg. Whisk until smooth and well combined. The mixture should be light and creamy.
3. Step 3: Add Dry Ingredients. Add the cornmeal, sugar, baking powder, salt, and pepper to the wet ingredients. Stir until just combined. Be careful not to overmix, as this can make the casserole tough.
4. Step 4: Incorporate the Corn. Gently fold in the drained sweet corn and the creamed corn until evenly distributed throughout the batter. You want to make sure every bite has some corn in it!
5. Step 5: Bake. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. I’ve found that baking time can vary slightly depending on your oven, so keep an eye on it.
6. Step 6: Cool and Serve. Let the casserole cool for at least 10 minutes before serving. This allows it to set up slightly and makes it easier to slice. Enjoy!

Storage & Meal Prep

Storage: Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until warmed through. You can also reheat the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Make-Ahead: You can prepare the casserole up to 24 hours in advance. Simply assemble it in the baking dish, cover tightly with plastic wrap, and store in the refrigerator. When ready to bake, remove from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.

Substitutions & Variations

Spicy Corn Casserole: Add a pinch of cayenne pepper or a diced jalapeño to the batter for a little kick.

Cheesy Corn Casserole: For a dairy-free cheesy version, stir in ½ cup of shredded dairy-free cheddar cheese (such as Daiya or Violife) before baking. If you aren’t dairy-free, feel free to use regular cheddar.

Herbed Corn Casserole: Add 1 tablespoon of chopped fresh herbs, such as chives, parsley, or thyme, to the batter for a more savory flavor.

Sweet Potato Corn Casserole: Stir in 1 cup of mashed cooked sweet potato for a fall-inspired twist. I haven’t personally tested this variation, but it sounds delicious!

Frequently Asked Questions

Can I use frozen corn?

Yes, you can use frozen corn! Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. You’ll need about 3 cups of frozen corn to replace the canned corn.

How do I know when the casserole is done?

The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean. The center should be set and not jiggly.

Can I make this without eggs?

I haven’t tested this recipe without eggs, but you could try using a flax egg as a substitute. Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken before adding it to the batter. Keep in mind that this may slightly alter the texture of the casserole.

Is this recipe kid-friendly?

Absolutely! The slightly sweet and creamy texture of this casserole makes it a hit with kids. You can even add a little extra sweetness by increasing the sugar slightly, if desired.

Can I freeze this corn casserole?

Yes, you can freeze the baked casserole. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

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