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Easy Gluten-Free Corn Casserole

This easy gluten-free corn casserole is creamy, sweet, and perfect for busy weeknights or holiday gatherings, with simple ingredients and minimal cleanup.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • ⅔ cup gluten-free flour mix
  • ½ cup gluten-free cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
Wet Ingredients
  • 1 15 oz can cream corn
  • 1 15 oz can whole kernel corn, drained
  • ⅔ cup almond milk
  • ½ cup dairy-free butter, melted
  • ¼ cup sugar
  • 2 large eggs, lightly whisked

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Grease a 9 x 13 baking pan with cooking spray.
  3. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, cornmeal, baking powder, salt, pepper, and garlic powder.
  4. Stir in the wet ingredients: cream corn, whole kernel corn, almond milk, melted dairy-free butter, sugar, and eggs until everything is combined.
Baking
  1. Pour the mixture into the greased baking pan.
  2. Bake uncovered for 55-60 minutes or until the center is set and turns a lovely golden brown. If it’s browning too much, cover it with foil for the last ten minutes.
Serving
  1. Serve warm, optionally with a crisp salad or roasted veggies.

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave until heated through. For a creamier texture, bake at a lower temperature for a longer period. Canned corn can be swapped with fresh or frozen, adjusting the cooking time as needed.