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Gluten-Free Corn Casserole Recipe

Easy Gluten-Free Corn Casserole (Dairy-Free)

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Bake my Easy GlutenFree Corn Casserole DairyFree A quick comforting familyapproved side dish tested in my Texas kitchen My kids love this Get the recipe

Ingredients

Scale
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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!
  • 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.
  • 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!

Notes

This gluten-free corn casserole is creamy, savory, and has just the right amount of sweetness. It’s a warm, comforting side dish that’s perfect for any meal, and easy enough for even the busiest weeknights.