This gluten free corn casserole, also called corn pudding or corn soufflé, is a family favorite. It began as a holiday side and quickly became a year‑round staple. The recipe is simple — no special equipment required, just a bowl and a spatula. You can mix it in about five minutes and bake it while you prepare the rest of your meal. It yields a soft, slightly sweet and comforting casserole that pairs beautifully with roasted meats, green vegetables, or a hearty salad.
If you enjoy holiday sides, consider pairing this casserole with other gluten free dishes like dinner rolls or stuffing — it’s a comforting complement to any festive spread.
Why You’ll Love This Gluten-Free Corn Casserole Recipe
- Classic comfort food with a balanced sweet and savory flavor.
- No boxed cornbread mix required — everything is homemade and gluten free.
- An easy and reliable side dish for potlucks, weeknight dinners, or holiday meals.
- A hint of poblano pepper and red pepper flakes adds gentle heat and interest.
- Both gluten free and adaptable to be dairy free.
Ingredient Notes
This recipe uses straightforward ingredients that are commonly available. A few notes to help you choose the best options:
- Gluten Free Flour Blend – Use a 1-to-1 gluten free baking flour that contains a binder such as xanthan gum for best texture.
- Eggs – Three large eggs provide structure and a moist interior. The recipe has not been tested with egg replacers.
- Sugar – This is a slightly sweet casserole; the sugar balances the corn’s natural sweetness.
- Baking Powder – Adds lightness and lift to the casserole.
- Non-Dairy Milk – Unsweetened coconut milk works well for a dairy‑free version; almond or other neutral non‑dairy milks are fine. If you do not need dairy free, use whole milk.
- Poblano Pepper – Provides mild warmth without overwhelming the dish. A small can of diced green chiles can substitute when poblano peppers are unavailable.
- Vegan or Unsalted Butter – Use plant butter for dairy‑free or regular unsalted butter if not avoiding dairy.
- Salt & Spices – A pinch of cumin, coriander, and red pepper flakes adds depth and complexity.
- Creamed Corn – One 15-ounce can or about 1 ¾ cups; homemade creamed corn may be used as well.
See the recipe card below for precise measurements and full instructions.
Substitutions & Variations
- Not dairy free: swap plant butter and non‑dairy milk for regular unsalted butter and whole milk in the same amounts.
- No poblano pepper: use a small can of diced green chiles or omit for a milder dish.
- Add cheese: fold in ½ cup shredded cheddar or more to taste for a richer casserole.
How to Make a Gluten Free Corn Casserole
The recipe requires only a quick 5–10 minute prep and no mixer. Follow these simple steps for a reliable result.
Step 1: Preheat the oven to 350°F. Lightly grease a deep‑dish pie pan or an 8×8-inch baking pan. In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, salt, red pepper flakes, cumin, and coriander until evenly combined.
Step 2: Add the eggs, melted butter, and non‑dairy milk to the dry ingredients. Whisk until smooth and there are no lumps.
Step 3: Fold in the creamed corn and diced poblano pepper with a spatula until evenly distributed.
Step 4: Pour the batter into the prepared dish and let it rest at room temperature for 10 minutes. Bake for 30 minutes, then loosely cover with aluminum foil and bake an additional 30 minutes until set. Let cool briefly before serving.
Is canned creamed corn gluten free?
Labeling and manufacturing practices vary by brand. Check the product label for current allergen information and manufacturing notes before purchasing. If avoiding cross‑contact is essential, verify each brand’s packaging or contact the manufacturer for the most recent information.
Storage
Store leftover corn casserole covered in the original baking dish for up to one day. For longer storage (up to 3–4 days), transfer to an airtight container and refrigerate to prevent drying out.
To reheat the whole casserole, cover with foil and warm in a 350°F oven until heated through, about 25–35 minutes. Reheat individual portions in the microwave for about two minutes on high, adjusting time for portion size and microwave power.
More gluten free side dishes to try
-
Maple Glazed Carrots -
Green Beans with Bacon
-
Broccoli Rice Casserole
-
Gluten Free Cornbread Stuffing with Sausage
If you try this recipe, please leave a star rating and share your thoughts in the comments below — I love hearing how it turned out for you.
Recipe
Gluten Free Corn Casserole
Ingredients
- 1 cup + 2 tablespoons gluten free 1-to-1 flour blend
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon coriander
- 3 large eggs
- 4 tablespoons melted vegan butter (or unsalted butter)
- ¼ cup non‑dairy milk (or whole milk)
- 1 poblano pepper, diced
- 1 (15 oz) can creamed corn (about 1 ¾ cups)
Instructions
- Preheat the oven to 350°F. Lightly grease a deep dish pie pan or an 8×8-inch square baking pan.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, salt, red pepper flakes, cumin, and coriander.
- Add the eggs, melted butter, and milk to the dry ingredients. Whisk until smooth and fully incorporated.
- Fold in the diced poblano pepper and the can of creamed corn until evenly mixed.
- Pour the batter into the prepared dish and let rest at room temperature for 10 minutes before baking.
- Bake uncovered for 30 minutes. Carefully place a sheet of aluminum foil loosely over the top (do not press it into the casserole) and bake an additional 30 minutes covered. Remove foil and let cool for a few minutes before serving.
Notes
Tip: Wait 30 minutes before covering with foil. If you cover too early while the top is still soft, the foil can stick as the casserole rises. After 30 minutes the outside is set and will not adhere to the foil.
Storage: Refrigerate leftovers up to 3–4 days in an airtight container. For a short overnight stay, covering the original dish is fine.
Make a double batch: Double the recipe and bake in a 9×13-inch pan for a larger crowd.