Gluten-Free Corn Casserole That Will Wow Your Taste Buds

This Gluten-Free Corn Casserole is a delightful, comforting dish perfect for family gatherings and caters to varied dietary needs.

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Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Gluten-Free Flour Mix Use a blend like Pamela’s Artisan Blend or Better Batter
1 cup Gluten-Free Cornmeal Recommended brands are Arrowhead or Bob’s Red Mill
1 tbsp Baking Powder Ensure it's fresh for the best rise
1 tsp Salt Enhances flavor
1 tsp Pepper Adds seasoning for depth
1 tsp Garlic Powder Provides savory depth
1 tbsp Sugar Sweetens the casserole

For the Wet Ingredients

1 cup Cream Corn Do not drain
1 cup Whole Kernel Corn Introduces texture
1 cup Almond Milk Can be substituted with regular milk
1/2 cup Dairy-Free Butter Brands like Country Crock or Earth Balance
2 large Eggs Whisk lightly for incorporation

Equipment

Oven
9 x 13-inch baking pan
Mixing Bowl
whisk
Spatula

Method

Directions

Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
Combine the dry ingredients in a large mixing bowl: gluten-free flour mix, cornmeal, baking powder, salt, pepper, and garlic powder.
Mix in the wet ingredients: cream corn, whole kernel corn, almond milk, melted dairy-free butter, sugar, and lightly whisked eggs.
Pour the batter into your prepared baking pan and bake for 55 to 60 minutes.
Cool for 10 to 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 50mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 2mgCalcium: 5mgIron: 6mg

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat as needed.

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