Gluten Free Corn Casserole
Creamy, slightly sweet gluten-free corn casserole made in one bowl with a gluten-free cornbread mix or a homemade five-ingredient mix. Make-ahead and freezer-friendly.
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Servings: 8
Ingredients
- 2 eggs
- ½ cup unsalted butter, melted and cooled
- 1 ¼ cup gluten free cornbread mix
- 1 14.5 oz can of corn
- 1 14.5 oz can of cream style corn
- 1 cup fulll fat sour cream
Instructions
- Prepare an 8 x 8 casserole dish by spraying it with cooking spray. Preheat oven to 350 degrees Fahrenheit.
- Add the eggs, melted butter, and sour cream and stir well with a whisk. Add the dry ingredients to the wet ingredients and continue to stir until combined.
- Pour into a casserole dish and bake for about 35-45 minutes until the top is golden brown. The casserole will be done when a toothpick inserted into the center comes out clean.
- Let cool and bit and serve while warm. It is best to use a spoon to serve this.
Notes
- Full-fat sour cream gives the best texture. Low-fat versions will loosen the casserole.
- For a 9x13, double everything and bake 50–60 minutes.
- To make your own mix: whisk ½ cup fine cornmeal, ½ cup gluten free 1-to-1 flour, ¼ cup sugar, 2 teaspoon baking powder, ½ teaspoon salt.
- Assemble up to 24 hours ahead, refrigerate, and add 5–10 minutes to the bake.
- Leftovers keep 4 days refrigerated and freeze up to 3 months.
- Serve warm, with butter.
Nutrition
Calories: 245kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 289mg | Potassium: 55mg | Fiber: 0.004g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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