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Creamy Gluten-Free Corn Casserole

This Creamy Gluten-Free Corn Casserole is a comforting dish with a velvety texture and bursting with sweet corn flavor, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn kernels (fresh, frozen, or canned) Well-drained if using canned.
  • 1 cup gluten-free cornmeal
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup sour cream (or dairy-free alternative) Greek yogurt can be substituted for tangy flavor.
  • 1/4 cup butter (or dairy-free margarine), melted Can substitute with olive oil.
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheese (optional, or dairy-free alternative)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine gluten-free cornmeal, baking powder, salt, and black pepper. Stir well.
  3. In another bowl, whisk together milk, sour cream, melted butter, and eggs until well combined.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Add in the corn kernels and optional cheese if desired.
  5. Grease a 9x13 inch baking dish and pour in the corn mixture, spreading it evenly.
Baking
  1. Place the dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and the center is firm to the touch.
  2. Once baked, allow the casserole to cool for a few minutes before serving.

Notes

Store leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave or preheated oven at 350°F (175°C).