This easy gluten free corn casserole (also known as corn pudding or corn souffle) is one of my family's favorite dishes. For us it started as a holiday side dish and turned into a year round dinner treat. It's so easy to make, it doesn't require any special equipment (just a bowl and a spatula). You can mix it up in about 5 minutes and then just bake it while you're making the rest of your meal. You're going to love it!
Why You'll Love This Corn Pudding
- It's classic comfort food - sweet and filled with corn and seasoning.
- No Jiffy cornbread mix needed.
- It's the perfect side for turkey or chicken.
- We've added a little bit of Poblano pepper and some red pepper flakes to make things interesting.
- It's gluten free and dairy free!
- Gluten Free Flour Blend - I have created this recipe using Bob's Red Mill 1-to-1 Gluten Free Flour Blend. You can use the gluten free flour of your choice, but the results may not be the same.
- Eggs - Three large eggs to hold everything together. They also help create that soft, moist interior.
- Sugar - This is a sweetened casserole.
- Baking Powder - To provide leavening and keep things light.
- Non Dairy Milk - I use unsweetened coconut milk, you can use any non-dairy or dairy milk in the same quantity.
- Poblano Pepper - This pepper provides just the right amount of spice, but not so much that kids will complain it's too hot.
- Vegan Butter - I use Country Crock Plant Butter for this recipe. If you're not dairy free, you can use regular butter in the same measure.
- Salt & Spices - To give you a little more complex flavor. You'll love it.
- Creamed Corn - One can of creamed corn. Be careful to buy gluten free creamed corn.
See recipe card for full list with measurements.
Substitutions & Variations
- Not Dairy Free - use dairy butter and milk in the same measure.
- No poblano pepper - Sometimes it can be tricky to find poblanos out of season, you can substitute with a small can of green chilis.
How to Make a Gluten Free Corn Casserole
This corn casserole takes less than five minutes to mix and doesn't require a mixer.
STEP 1: Combine the gluten free flour, sugar, baking powder, salt and spices together in a large mixing bowl. Whisk until well combined.
STEP 2: Add the eggs, milk and melted butter to the dry ingredients and whisk until well mixed with no lumps remaining.
STEP 3: Add the can of creamed corn and the chopped poblano peppers to the batter and fold together with a spatula.
STEP 4: Pour the batter into a baking dish and bake.
Is canned creamed corn gluten free?
I checked every brand of creamed corn in my grocery store and none were marked certified gluten free on the label.
Upon some investigation online, I found Del Monte Creamed Corn is gluten free. It does not contain any gluten ingredients but it is made in a shared facility with cleaning protocols in place.
How to Store & Reheat Corn Casserole
Leftover corn casserole can be stored in the original baking dish covered with foil if storing overnight. If you will be storing for longer, I'd suggest transferring the corn casserole to an air tight container to avoid drying out. The corn casserole should be refrigerator and will last 3-4 days.
To reheat corn casserole in the original dish, cover with foil and bake at 350 degrees until inside is warm, about 30 minutes. Reheat individual servings in the microwave at full power for about two minutes.
More gluten free side dishes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Sweet Corn Casserole
- 1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Cumin
- ½ teaspoon Coriander
- 3 Eggs
- 4 Tablespoon Vegan Butter melted & cooled
- ¼ Cup Non-Dairy Milk
- 1 Poblano Pepper diced
- 1 can Creamed Corn (15 oz) Del Monte is gluten free
- Preheat the oven to 350F degrees. Lightly grease a deep dish pie pan or 8x8 square baking pan.
- In a large bowl, combine the gluten free flour, sugar, baking powder, salt, red pepper, cumin and coriander. Whisk together.1 Cup + 2 tablespoon 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
- Add the eggs, melted butter and milk to the dry ingredients. Whisk until all of the dry ingredients have been incorporated.3 Eggs, 4 Tablespoon Vegan Butter, ¼ Cup Non-Dairy Milk
- Add the diced peppers and the creamed corn to the batter. Fold together until the peppers are evenly distributed.1 Poblano Pepper, 1 can Creamed Corn (15 oz)
- Pour the batter into your prepared dish. Let sit at room temperature for 10 minutes prior to baking.
- Bake in preheated oven for 30 minutes. Then gently place a piece of aluminum foil over the top, it is not necessary to fold it around the sides of the dish. Bake another 30 minutes covered.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.