Gluten-Free Corn Casserole Recipe
Quick gluten-free corn casserole Perfect side dish for holidays Simple recipe with common ingredients ready fast
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 (15 oz) cans of cream-style corn
- 1 (15 oz) can of whole kernel corn, drained
- 1 cup unsweetened plain almond milk
- 1/3 cup dairy-free butter, melted
- 2 large eggs, lightly beaten
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch or 2-quart baking dish with a little dairy-free butter or cooking spray.
- In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, almond milk, melted dairy-free butter, and beaten eggs. Stir until everything is well combined.
- Add the gluten-free flour, sugar, baking powder, salt, and pepper to the wet ingredients. Gently stir until the batter is smooth and there are no dry pockets of flour left. Be careful not to overmix.
- Pour the batter into your prepared baking dish and spread it out into an even layer.
- Bake for 55-65 minutes, or until the top is golden brown and the center is set. You can test it by inserting a knife or toothpick into the center—it should come out clean.
- Let the casserole cool for about 10 minutes before serving. This allows it to set up perfectly for scooping.
Notes
An easy, creamy, and satisfying Gluten-Free and Dairy-Free Corn Casserole. This simple recipe is the perfect comfort food side dish for weeknights or holidays.
Nutrition
- Serving Size: 8 servings
- Calories: 215 kcal
- Sugar: 12 g
- Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g