This delicious gluten free corn casserole is a hybrid of cornbread and corn pudding. Moist, tender, flavorful, and a must have on your Thanksgiving menu.
Today I want to share a favorite side dish of mine. It’s unique in that it is not quite cornbread or corn pudding but a mixture of both. It takes the qualities of both that I love so much.
First, this casserole is full of all the corn flavor that you love in cornbread. Whole corn kernels, cream corn, and cornmeal all come together to produce a dish that truly pays homage to one of America’s favorite ingredients: corn.
Where cornbread can often tend to be dry, and at times, a bit grainy, this casserole is moist, rich, and smooth. This is not a pick-a-piece-up-and-eat-it type of casserole; it’s a dig-your-spoon-in-and-enjoy kind of dish. It is requested at every holiday table, and without fail, is completely devoured leaving zero leftovers.
Simple ingredients, simple instructions
What I really love about this dish is its simplicity. It truly is a dump, mix, and bake type of recipe. No fuss, no fancy ingredients….something that comes together with such ease I often put one of my children in charge of making it.
This casserole is more decadent than I usually make, but for Thanksgiving, I am willing to make an exception. First, melted butter, sour cream, eggs, and cream corn are mixed together until smooth. Then, whole kernel corn, corn meal, flour, salt, sugar, and baking powder are added. Everything is mixed together until smooth.
Next, spread the mixture into a lightly greased 8″ x 11″ baking dish. Bake at 350 degrees for 40 minutes. That’s it. Simple and easy with amazing results.
Other options for your gluten free corn casserole.
While this casserole can be served as a side dish on its own, I also find that it is delicious served with chili. Simply cut six generous squares from your pan, place onto a plate, and top with a generous serving of your favorite chili and toppings.
Also, while I opt to keep the flavor profile rather simple, you can certainly add 1/2 – 3/4 cup of your favorite ingredients such as:
- cooked, crisp, crumbled bacon
- sundried tomatoes
- sauteed peppers
They would all be great add ins. Simply stir into the batter prior to baking
A few months ago I was able to reconnect with a friend from my childhood courtesy of Facebook. In the months to follow a steady stream of Facebook posts from her would highlight her husband’s various woodworking projects. I adore natural wood and was completely smitten with his work.
Turns out he has taken his love (and talent) for woodworking and created his own company: Red Rock Wood Works GA. He creates beautiful, solid wood creations such as cutting boards, clipboards, and trivets. All of their items are free of paints, stains, and dyes. All of the beautiful colors are natural to the hardwoods used. Pop over to their Facebook page to take a peek.
I put my own order in for a trivet (pictured above). My trivet, which I just love, is featured in some of this post’s photos. Each trivet is 6″ x 6″ and comes with care instructions. If you are looking for a beautiful gift for the foodie in your life, check out their offerings over at Red Rock Wood Works GA. You’ll also be supporting small business owners at the same time. They are currently accepting orders for holiday delivery until December 5, 2018.
But you can enter below to win your own! Wanting to have a giveaway on the blog, I reached out to Red Rock Wood Works GA and asked if they would want to partner with me. They said, “Yes”. Enter below to win a trivet of your own (design may differ from photograph). Simply visit and follow the Facebook pages of the Gluten Free Gathering and Red Rock Wood Works GA to be entered.
Gluten Free Corn Casserole
- 1 egg, lightly beaten
- 8 ounces sour cream
- 1/2 cup (1 stick) butter, salted, melted
- 14.25 ounces (1 can) creamed corn
- 15 ounces (1 can) whole kernel corn, drained
- 1 cup very finely ground corn meal, yellow or white
- 1/2 cup gluten free flour blend with xanthan gum (I used Bob's 1 to 1)
- 1/4 cup granulated sugar
- 2 teaspoons double acting baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 350 degrees.
- Melt the butter and allow to cool for 5 minutes.
- Place the egg, sour cream, and creamed corn into the bowl of a stand mixer fitted with a paddle attachment. Cream together until smooth. With the mix running on low, slowly pour the melted butter into the bowl. Mix until incorporated.
- Add the whole corn, corn meal, flour, sugar, baking powder, salt, and pepper to the wet ingredients. Mix until all of the ingredients come together.
- Lightly spray a 8" x 11" baking dish with nonstick cooking spray.
- Spread the corn batter into the prepared dish. Smooth out with a silicone spatula.
- Bake, uncovered, for 40 minutes.
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