The Best Gluten-Free Corn Casserole
If you are looking for a moist and cheesy gluten-free corn casserole then you do not need to look any further. This recipe is packed with corn flavor from canned corn, frozen corn, and corn meal. Another bonus, it’s a simple side dish. Let’s dive into this gluten-free corn casserole.
When I was testing this recipe, I really liked America’s Test Kitchen’s recipe but when I substituted gluten-free flour the texture was closer to corn bread than a moist corn casserole. We were looking for a cross between corn bread and corn souffle. Here are some tweaks we made to our gluten-free corn casserole recipe.
Table of Contents
Sour Cream
We went against the grain and substituted buttermilk for sour cream. I wanted to add pureed corn to improve the texture and add more corn flavor. When we pureed canned corn and sour cream it did not blend well. Buttermilk is used commonly in corn bread and it would still give us the tang you get from sour cream so we tried it instead. It pureed well with the corn and it still gave us some tang. We balanced it out with a little bit of sugar and it was perfect.
Corn
Another deviation was using canned sweet corn instead of all frozen corn. ATK coarsely purees the thawed frozen corn but that contributed to the texture we didn’t like. By pureeing canned sweet corn we added more moisture to the batter with the wet ingredients which helped our consistency. This was a perfect balance with the texture as well as more corn flavor in our gluten free corn casserole.
Can I use a Corn Muffin Mix?
I wouldn’t recommend it. It is difficult to know how much of the mix to add to the wet ingredients. Traditionally corn casseroles had jiffy corn muffin mix but those mixes contain wheat. If you were to use a mix, Bob’s Red Mill Gluten Free Cornbread Mix would be a good option. It contains ingredients that are already in your gluten free flour blend, such as, potato starch, tapioca flour, xantham gum, etc.
How To Make Ahead of Time
I sometimes get stressed when making a holiday meal and being able to make or prep a side dish in advance is a lifesaver. To make this corn casserole ahead of time proceed with the recipe up to Step 5. At this step, you have transferred the corn casserole to the baking dish and sprinkled the cheese on top. At this point, cover it with plastic wrap and store it in your refrigerator. The next day or whenever you are ready to bake, take it out of the refrigerator and let come to room temperature before proceeding with Step 6.
Conclusion
This side dish is sure to be enjoyed by the whole family. Not just at Thanksgiving dinner but at all of your family gatherings and holiday dinners. It is the perfect balance for any holiday meal because it is a savory side dish. To recap, we upped the corn flavor by pureeing canned sweet corn and adding buttermilk to give a balanced tang. This also provided a moist texture. Did you try this simple recipe? Let me know your thoughts.
Gluten Free Corn Casserole Recipe
Ingredients
- 1/4 cup plus 2 tablespoons grams gluten-free flour I use King Arthur Gluten Free Measure for Measure Flour
- 1/4 teaspoon xantham gum add if your flour blend does not include xantham gum
- 1/4 cup corn meal
- 1 tablespoon sugar
- 1/2 teaspoon baking powder sift if lumpy
- 3/4 teaspoon salt
- 15.25- ounce corn drained
- 3/4 cup 6 ounces buttermilk
- 3 green onions
- 1 lb frozen corn or 4 cobbs fresh corn kernels
- 3 ounces Monterey Jack cheese shredded
- 1/3 cup heaping 3/4 ounce parmesan
- 2 eggs lightly beaten
- 3 tablespoons butter melted
Instructions
- Set your oven rack to the middle position and preheat the oven to 350 degrees.
- Use cooking spray or butter to grease a 9 by 9-inch baking dish.
- Prep the green onions by separating the white and green parts. Finely cut the white parts and place in a small bowl. Thinly slice the green parts and place in a separate medium bowl.
- Add gluten-free flour, corn meal, sugar, baking powder, and salt to a large bowl. Whisk until combined.
- Combine the canned corn and buttermilk in a high-speed blender. Blend until the corn mixture is pureed. Stir pureed corn into the dry ingredients. Continue to add the white part of the green onions, frozen or fresh corn kernels, 2 tablespoons of parmesan, eggs, and butter.
- Pour mixture into greased casserole dish. Evenly sprinkle Monterey Jack cheese and remainder of the parmesan.
- Bake until the top is golden brown about 45 minutes.
- Set on wire rack for 10-15 minutes to cool. Lightly garnish with green parts of the green onion. Serve.
