This year for Thanksgiving I have the challenge of making our normal Thanksgiving feast gluten free. After talking to my husband and kids about what they want to eat I discovered there were only a couple things that would need a gluten free makeover. The stuffing, corn casserole and any baked goods like pies. The stuffing is the easiest makeover as it will be made using gluten free bread instead of regular bread. The corn casserole and pies, well more so the pie crust would be a bit more tricky but I felt I could do it. I chose to tackle the corn casserole first and save pie crust for another day.

I have been making corn casserole for years. I cannot even tell you how many years ago I started making it. I can tell you it all started after watching Paula Dean on Food Network. It looked good and it was easy to make. One of the key components of the recipe was Jiffy corn muffin mix. This is where my gluten problem is. I needed to figure out how to make the recipe without the Jiffy corn muffin mix. Well, lucky for me I saw an article on Buzzfeed about how to make your own DIY mixes and as luck would have it Jiffy corn muffin mix was on the list. I then checked on Google and found multiple other websites with similar DIY recipes. I figured I could convert those recipes to gluten free and test things out. It seemed to easy to me but I did and it worked! My kids were none the wiser and gobbled up my test run of Gluten Free Corn Casserole.

Gluten Free Corn Casserole | Country Girl Gourmet

I can’t wait until Thanksgiving now to see what the rest of my family thinks. I wonder if they will be able to tell it is gluten free? Try it for yourself and let me know what you think!

Gluten Free Corn Casserole | Country Girl Gourmet

Gluten Free Corn Casserole
Serves: 12
Prep time:
Cook time:
Total time:
An awesome and easy to make Gluten Free Corn Casserole. Sure to become a family favorite!
  • ⅔ cup gluten free all-purpose flour
  • ½ cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon xantham gum
  • 1 (15 ounce) can corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream
  • ½ cup butter, melted
  • 1-2 cups shredded cheddar or cheddar-jack cheese
  1. Preheat oven to 350 degrees F.
  2. Combine first 6 ingredients in a bowl, mix well.
  3. Add can of corn and can of creamed corn, sour cream, and melted butter. Mix well.
  4. Pour into a greased 9x13 pan/dish and bake uncovered for 45 minutes. Remove from oven and sprinkle with desired amount of cheese 1-2 cups. Bake for another 10-15 minutes until cheese has been melted.

23 Comments on Gluten Free Corn Casserole

      • King Arthur’s is my favorite, too, as it basically works cup for cup in almost all recipes. I’ve stopped using xanthum gum, use a T of organic cornstarch, and it works well. My only concern/complaint about KA GF flour is that it is not organic. Only non-organic item we buy (no processed mixes.) They make organic wheat flour, so why not organic GF flour?

  1. My daughter was recently diagnosed with gluten sensitivity…so this is all new to me…What is xantham gum…what isle in grocery store do you find these?

    • Gluten sensitivity means that gluten can and will affect her gut and possibly other organs. In many ways, it is more dangerous than a Celiac diagnosis (which is often difficult to detect–mine was found during an endoscopy for something else.) Many people have 10-12 endoscopic exams before it is found. Please take it seriously. The latest thought is more people die from a “sensitivity ” diagnosis than a Celiac diagnosis. If one’s not sure, the temptation to eat “just a little” gluten is much greater. Celiac can attack any organ or the blood. If she has been allergy tested, and wheat is a high allergen, assume she should avoid all gluten. Wheat, rye, and barley were discovered in the 1940’s, and are still the standard today. But many grain proteins are a problem, as well as malt. Start with one GF food, see how it is tolerated, then add another. I buy Gluten Free Organic Oats, but many Celiacs are sensitive to oats. Fermented foods, high quality probiotics, yogurt if she can tolerate dairy–those will help heal the gut. To be safe, treat her as if she has a Celiac diagnosis. She may, but it hasn’t been found. See if her symptoms get better! This needs to be a whole family endeavor. We got a new toaster oven, crock pot, etc. and scrubbed everything that we couldn’t replace that might harbor crumbs. With practice, you can make GF taste as good as things with gluten. Xanthum gum is available at any health food store, and is supposed to keep things from being crumbly, but we did not like it. Except for cornbread, I let all breads, cookie mixes I make, sit in the fridge overnight. That seems to help. Best of luck–and please take it seriously. The only treatment is diet, but it can be deadly.

  2. I purchased krusteaz gluten-free cornbread mix, if I use that with the other ingredients for the cornbread recipe will it all be the same? And I am referring to the jiffy corn mix recipe. Please respond thank you

    • I use Kristen’s GF Cornbread mix – I either use half the box or I double the whole recipe because it is twice the size of the Jiffy CB mix. It turns out just great. I add 2 eggs and a handful of cheddar cheese in the top before baking. Just as delicious as the original!

  3. I can’t find xantham gum in the grocery store. Is there an alternative? Perhaps, it’s not sold in Canada or it’s called something else?

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