Gluten Free Corn Casserole

With Thanksgiving, Christmas, and other winter-y holidays approaching, I feel it’s time to share this recipe for the best gluten free corn casserole ever. No festive table is complete without it, in my opinion, and it’s just as good next to your Monday night chicken dish or even barbecue. This comforting side is the perfect mix of sweet and savory with just the right amount of tang from Greek yogurt. It’s wonderfully rich (without being too heavy) and has this creamy texture that feels like a cross between Cornbread and Corn Pudding.

Made with just a few pantry staples, you can whip this easy casserole up in no time and customize it as you please with a kick of smoked paprika or a dash of gooey, melty cheese. Plus, it’s gluten-free, so it’s a crowd-pleaser for everyone, regardless of dietary restrictions. And, I’d wager that no one will even think to guess it’s gluten-free. It’s that good!

This Belongs on Every Holiday Table

I mean it when I say you’re going to want to make this corn casserole all day, every day, especially over the holidays. Here’s why:

• Incredible, versatile flavor. Between the sweet corn, the rich butter, and the tangy Greek yogurt, this casserole’s got it all. I love how easy it is to customize, too (see the section below titled “Tips and Variation Ideas”).
• Perfect texture. Every bite of this heartwarming side is wonderfully soft. It’s almost mushy, actually, but in the best way possible. It’s like creamy corn pudding and classic cornbread got together and made a baby. And the top develops this lovely golden-brown color in the oven while the center sets perfectly.
• Effortless to make. With just six simple ingredients (including boxed cornbread mix) and easy steps, this casserole is a breeze to make. It’s one less thing to stress about when planning your holiday meal.

What You’ll Need

• Large eggs – I expect a liquid egg substitute will work just fine, but I have not tested other egg substitutes for baking, so if you do, let me know how it turns out!
• Canned cream-style corn – Canned creamed corn is great (and so convenient), but be sure to read the labels for a brand that is gluten free. At this time, Del Monte, Green Giant, and Libby’s are gluten free, as is many store brands – just check the current information!
• Canned whole kernel corn – Be sure to drain ALL the liquid from the kernels before using. Thawed frozen corn or fresh corn (cooked and removed from the cob) would also work.
• Plain Greek yogurt – I used Greek yogurt because it’s what I usually have on hand, but sour cream would totally do the trick.
• Unsalted butter (melted) – You can use salted butter in a pinch, but most cornbread mixes have added salt, so you might find that your casserole turns out overly salty.
• Gluten Free Cornbread Mix – King Arthur Flour, Krusteaz, and Aldi LiveGFree all have their own version. I tested them all, and they all work great. Pick your favorite, just be sure it’s about 14-15 oz. Bob’s Red Mill also has a mix, but it’s a smaller amount, so it may not work quite right.

How to Make This GF Corn Casserole

Here’s a quick look at how to make this easy savory-sweet casserole. Have a look at the recipe card below for more thorough instructions.

• Prep. Preheat the oven to 350°F and coat a 13×9-inch baking dish with nonstick.
• Combine the wet ingredients. Lightly beat the eggs before mixing in the cream-style corn, whole kernel corn, yogurt, and butter.

• Put it all together. Mix in the boxed cornbread mix.

• Bake. Pour the mixture into the baking dish and bake at 350°F for 60-85 minutes.

Tips and Variation Ideas

Time for some pro tips. Check these out before you get started. I threw in a few fun variations, too:

• Use room-temperature eggs. Cold eggs have a tough time incorporating into batters. So, let yours sit out at room temperature for a bit before beginning for the smoothest batter possible.
• Know when your casserole is done. You’ll know your corn casserole is ready to come out of the oven when it’s golden brown on top and set but still slightly jiggly in the center.
• Firm things up. Corn casserole naturally has a soft, almost “mushy” texture. It’s a cross between corn pudding and cornbread. If you prefer a firmer, more cornbread-like consistency, reduce the Greek yogurt to 1 cup.
• Make a smaller batch. This recipe yields a larger batch than traditional “Jiffy” corn casseroles. That’s because the gluten-free cornbread mixes I found had larger volumes than Jiffy mix (about double), and I wanted to save you from wasting half a costly mix. For a smaller batch, simply halve all ingredients (weigh out half of your muffin mix and save the rest for another time) and bake the casserole in an 8×8-inch pan for about 45-60 minutes.
• Smoky twist. If you’d like to add a dash of smoked paprika to your casserole, go for it. I love the smoky feel. Want to take it one step further? Swap the canned corn kernels out for grilled corn. Just grill some corn on the cob, cut off the kernels, and use those.
• Cheesy addition. Corn casserole often has some cheese mixed into it. I didn’t do that here, but you 100% can. Shred some cheddar cheese (or pepper jack) and fold it into the batter before baking.

How to Store and Reheat Extras

• Refrigerator. Once the leftovers have cooled to room temperature, wrap the casserole in a double layer of plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
• Freezer. Once cool, transfer any leftovers to a freezer-safe airtight container. You can store this casserole in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
• To reheat. Preheat the oven to 350°F and transfer the leftovers to a baking dish (if necessary). Cover and bake for 10-15 minutes, or until heated through. You can also microwave smaller portions in 30-second intervals until warm or crisp up individual squares in the air fryer (this is my favorite way – I love the crispy edges!).

Make It a Meal

This corn casserole is one of my favorite things to serve at a holiday meal. That said, you can enjoy it year-round with your favorite mains and sides. Here are a few ideas for you:

• Hearty main courses. Whether it’s a holiday feast or a weeknight dinner, this casserole pairs beautifully with a variety of meats. For Thanksgiving, my Herb Roasted Turkey is a must. Christmas calls for this savory Bottom Round Roast. And for an everyday meal, you can’t beat my Rosemary Balsamic Roasted Chicken.
• Fresh vegetable sides. Balance the richness of the casserole with some vibrant greens and/or roasted veggies. My elegant Poached Pear Salad or simple greens dressed with Fig Balsamic Vinaigrette would be fantastic. Not a salad fan? You’ll love these Cranberry Balsamic Green Beans or my easy Air Fryer Roasted Carrots.
• Classic potato dishes. Potatoes are a timeless accompaniment to this corn casserole, whether they’re sweet, traditional, mashed, or roasted. For a decadent option, try my Cheddar Bacon Mashed Potatoes. For something a little different, my Goat Cheese Sweet Potato Gratin is incredible.
• Warm, gluten-free bread. A comforting meal isn’t complete without some warm, tender bread (ideally with butter). My Dinner Rolls, these savory Garlic Bread Sticks, or my renowned Focaccia are all fantastic (and gluten-free).