Easy Gluten-Free Cheesy Jalapeño Corn Casserole
A creamy gluten-free casserole with cream-style corn, jalapeños, and melted cheese. Perfect for weeknights or gatherings, it’s quick, customizable, and packed with smoky heat and gooey goo.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 to 8 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large eggs
½ cup sour cream
2 tbsp sugar
5 tbsp melted butter
1 cup gluten-free flour blend
⅔ cup gluten-free cornmeal
2 tsp baking powder
½ tsp salt
2 (14.75 oz) cans cream-style corn
1 (4 oz) can diced green chilies, drained
1 cup shredded pepper Jack cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish
In a large bowl, whisk together eggs, sour cream, sugar, and melted butter
In a separate bowl, whisk together gluten-free flour blend, cornmeal, baking powder, and salt
Gradually add dry ingredients to wet ingredients, mixing until just combined
Stir in cream-style corn, drained green chilies, pepper Jack cheese, and cilantro
Pour batter into the baking dish, spreading evenly
Top with shredded Monterey Jack cheese
Bake for 30-35 minutes until golden brown and bubbly
Let cool for a few minutes before serving
Notes
Adjust jalapeño heat level by using half a can of green chilies or omitting them. Add toppings like chopped green onions or extra cheese if desired. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg