Corn Casserole-Gluten Free

I have always enjoyed making a corn casserole, but wasn’t sure how to go about making our recipe switch to gluten free as I had been taught how to make it using a Jiffy corn bread mix.  I did a quick search before lunch and found this recipe which fit the bill perfectly!  You can find the original recipe here.

Corn Casserole
1 can(15-1/4 ounce) corn, drained
1 can(15-1/4 ounce) creamed corn– I used a second can of corn because I didn’t have creamed
2 eggs
1/2 cup water
1 cup sour cream(I used a heaping cup)
1 tsp baking powder
1/2 cup cornmeal(gluten free)
3/4 cup corn flour(gluten free)
1/2 teaspoon xantham gum(or guar gum)
1/3 cup sugar(I used only 1/4 cup and it was demerara)
1/2 cup grated swiss cheese(I used 1 cup mozzarella grated)

The recipe says to mix all except the cheese, but I’ve always mixed the cheese right in.  So, I mixed it all up together and placed it in a greased 9 by 13 cake pan.  Bake at 350 degrees for 40-45 minutes.  Very yummy.  All the kids love it and ask for more!!


  1. Christy Maurer says:

    I make mine with the corn muffin mix but that probably has gluten! Do you have to use the guar gum? I don’t want to buy it just for one thing, and I don’t know what else to use it for! Thanks for sharing.

  2. Kyla Whitley says:

    my son is autistic and gluten free. very picky eater. hard to get him to eat vegetables. this sounds like a very interesting recipe. i will have to try it. thank you for sharing! 😀

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