Gluten-Free Creamy Corn Casserole
A simple, one-bowl corn casserole combining creamed and whole corn kernels with sour cream, butter, and cornbread mix for a moist, tender side dish. The topping cracks and browns while the interior stays soft and custard-like. Perfect for weeknight dinners, potlucks, and holiday tables. This version skips separate steps and layering, mixing everything together for minimal prep and foolproof results.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Combine creamed corn, drained corn kernels, sour cream, melted butter, mayonnaise, and cornbread mix in a large bowl until just mixed.
- 3
Spray a 9-inch baking pan with cooking spray.
- 4
Pour batter into pan.
- 5
Bake until top cracks and edges brown, about 60 minutes.
- 6
Cool 10 minutes before serving.
- 7
Garnish with parsley and/or scallions if desired.
Tips
Do not overmix the batter; lumps from cornbread mix are normal and create better texture.
If you prefer firmer casserole, bake 5 minutes longer; if softer, check at 55 minutes.
Corn kernels must be fully drained to avoid excess liquid and soggy bottom.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes until warm.
Assemble unbaked casserole in pan, cover, refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to baking time.
Serve warm as a side dish with pulled pork, brisket, fried chicken, or grilled vegetables.
Common Mistakes
Do not skip draining corn kernels to avoid soggy, watery casserole.
Do not use cold butter straight from fridge; melt it first to avoid lumps.
Do not overbake past top cracking; another 5 minutes dries it out.
Substitutions
Dairy-Free Swaps
General Alternatives
note: requires adding leavening; less convenient
FAQ
Can I make this casserole ahead of time?
Yes, mix and pour into pan up to 24 hours before baking. Cover and refrigerate, then bake from cold, adding 10-15 minutes to cook time. Or bake fully, cool, refrigerate, and reheat covered at 350F for 15-20 minutes.
What if the top is browning too fast?
Tent loosely with foil after 40 minutes of baking to prevent over-browning while interior finishes. Remove foil for final 5 minutes to re-crisp edges if needed.
Can I freeze this casserole?
Yes, freeze unbaked or baked. Unbaked: cover tightly and freeze up to 2 months; bake from frozen, adding 20-30 minutes. Baked: cool, wrap tightly, freeze up to 3 months; thaw overnight and reheat at 350F for 20 minutes.