Gluten Free Corn Casserole
This dense, sweet, and savory corn casserole is a perfect gluten-free comfort food for any family dinner or holiday feast. By combining fresh corn kernels and cream-style corn with fine-grind cornmeal, Greek yogurt, and eggs, the result is a moist, custardy side dish with a delightful golden crust. It is a reliable, crowd-pleasing classic that is safe for those with gluten sensitivities or celiac disease, offering a beautiful balance of flavors without the need for wheat-based binders.
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
- Yield: 8 servings 1x
- Category: lunch
- Method: Baking
- Cuisine: American Southern
- Diet: Gluten-Free, Vegetarian
Ingredients
2 cups sweet corn kernels (thawed if frozen)
1 can (15oz) gluten-free cream-style corn
1 cup fine-grind gluten-free cornmeal
1 cup full-fat Greek yogurt
3 large eggs (room temperature)
1/2 cup unsalted butter (melted and cooled)
2 tbsp honey
1 tsp gluten-free baking powder
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
Whisk the eggs in a large mixing bowl until slightly frothy.
Whisk in the melted butter, Greek yogurt, and honey until smooth.
Fold in the canned cream-style corn and the drained whole corn kernels.
Stir in the gluten-free cornmeal and baking powder until the batter is well combined.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 50 minutes or until the center is set and the top is golden brown.
Notes
Ensure all ingredients are certified gluten-free, especially the cornmeal and baking powder. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Find it online: https://itisrecipes.com/gluten-free-corn-casserole/