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A spoon of gluten free corn casserole being served from a dish.
5 from 1 vote

Gluten Free Corn Casserole

This easy gluten free corn casserole is a staple on our table year round, but is especially popular for the holidays.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 285 kcal

Ingredients

Instructions

  • 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 (167 g) + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ½ Cup (100 g) Sugar, 1 Tablespoon (15 g) 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 (168 g) Eggs, 4 Tablespoon (56 g) Vegan Butter, ¼ Cup (60 ml) 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.

Notes

NOTE: Do not place the aluminum foil on your dish until is has baked for 30 minutes, otherwise it will stick to the top of the casserole when it rises.  If you wait 30 minutes, the outside will be set and will not stick to the foil.
STORAGE: If you're storing for 1 day, you can cover the original dish with aluminum foil and refrigerate.  For longer storage (up to 4 days) place leftover corn casserole into an airtight container and refrigerate.
DOUBLE THE RECIPE: For a large gathering, you can double the recipe and bake in a 9x13 baking dish.