Easy Gluten-Free Corn Casserole
A creamy, comforting corn casserole topped with a golden brown crust that's simple to prepare and perfect for gatherings.
Ingredients
Dry Ingredients
- ⅔ cup gluten-free flour mix
- ½ cup gluten-free cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Wet Ingredients
- 1 15 oz can cream corn
- 1 15 oz can whole kernel corn, drained
- ⅔ cup almond milk Can substitute with other plant-based milk
- ½ cup dairy-free butter, melted
- ¼ cup sugar
- 2 large eggs, lightly whisked Can substitute with flaxseed meal for vegan option
Instructions
Preparation
- Preheat your oven to 350°F.
- Grease a 9 x 13 baking pan with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, cornmeal, baking powder, salt, pepper, and garlic powder.
- Stir in the wet ingredients: cream corn, whole kernel corn, almond milk, melted dairy-free butter, sugar, and eggs until everything is combined.
Baking
- Pour the mixture into the greased baking pan and bake uncovered for 55-60 minutes or until the center is set and turns a lovely golden brown.
- If it’s browning too much, cover it with foil for the last ten minutes.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat in the oven or microwave.