Our gluten-free Cornbread Casserole is a simple side dish perfect for dinner any night of the week, but special enough for the holidays. Our gluten-free corn casserole is packed with corn kernels, creamed corn, and gluten-free cornbread mix, this veggie side is a kid favorite!
Whether you’re seeking a comforting side dish for your everyday family meals or aiming to impress your guests during festive gatherings, our gluten-free corn casserole is a top choice that even the pickiest of eaters will adore.
What sets our Cornbread Casserole apart is its versatility. It can play the role of a comforting, everyday side dish, complementing your favorite main courses with its heartwarming, down-home appeal. Yet, it’s equally at home on the holiday table, where it adds a touch of rustic charm and brings smiles to the faces of your loved ones. Its versatility extends to appealing to children as well, making it a surefire hit with the little ones – the perfect way to sneak in some nutritious vegetables while indulging in a tasty treat.
As the holidays approach, take a minute or two to skim through all the seasonal gluten-free recipes that we have created for you and your family to enjoy. Everything from Gluten Free Cheesy Potatoes to Gluten-Free Pecan Pie and Christmas Wreath Bundt Cake (Gluten-Free).
We are excited to partner with Pick ‘n Save and Metro Market, a store we’ve proudly supported for years. When shopping in-store or online for pickup, I find that their Kroger and Simple Truth brands ensure quality and savings, adding an extra layer of assurance for families. Create Kids Club values wholesome choices and delicious meals, and our collaboration creates an ideal platform for affordable, quality living.
Ingredients
- 15.25 ounce can corn kernels, drained
- 14.75 ounce can creamed corn
- 1 1/2 cups dry gluten-free corn muffin mix
- 1 cup Mexican style shredded cheese
- 1 cup plain Greek yogurt
- 1/2 cup green pepper, chopped
- 1/4 cup butter, melted
- 1 large egg
- 1/2 teaspoon salt
*This recipe was tested successfully with Bob’s Red Mill’s Cornbread Mix. Easily swap this mix with your favorite certified gluten-free brand.
Table of Contents
How To Make Gluten-Free Corn Casserole
- Preheat the oven to 350°F then spray the pan with nonstick cooking spray.
- In a large bowl combine the corn kernels, creamed corn, corn muffin mix, cheese, yogurt, green peppers, butter, egg, and salt. Mix these ingredients well then pour into the prepared pan.
- Bake for 40-50 minutes or until the top is golden brown. Best served when hot, corn pudding could also be consumed chilled if desired.
Substitutions
The bell peppers are an optional ingredient that adds a delicious flavor, burst of color and boost of nutrition to the dish. If looking to mix in additional ingredients or swap out the bell peppers, consider these options:
- yellow, orange or red bell peppers
- jalapeno peppers
- cooked ground beef, chicken or turkey
- bacon crumbles
Recipe Tips and Tricks
- Ensure the pan is thoroughly coated with nonstick spray.
- Use high-quality and fresh ingredients for the best results.
- Thaw and drain frozen corn before mixing.
- Mix dry and wet ingredients separately for even distribution.
- Consider reserving some cheese for a crispy top layer.
- Add cooked bacon, sautéed onions, or crushed tortilla chips for extra texture.
- Check for doneness with a toothpick; it should come out clean.
- Cover with foil if the top browns too quickly.
- Allow the casserole to rest after baking before serving.
- Garnish with fresh herbs like cilantro or chives for presentation.
Frequently Asked Questions
Yes. Once completely cooled, freeze in an air-tight container for up to 3 months. The entire dish can be frozen or individual slices to make for easy portions to reheat.
It can, which makes it a great holiday recipe to cook ahead. Store unbaked in the fridge up to 24 hours in advance then bake in the oven before serving. Another option is to make up to 3 months ahead of time by baking, cooling and freezing the entire corn casserole. When ready to serve, reheat covered with foil at 350°F until the internal temperature reaches 165°F.
No. This is an ingredient you will want to double check the label before purchasing as there are brands that are not gluten-free. We used Del Monte, which is a trusted brand. If unable to find a can of gluten-free creamed corn, easily make homemade Creamed Corn.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Drain the can of corn kernels by pouring into a colander and rinsing with water. Hold the colander over the sink until all the water has dripped out.
- Learn How To Cut A Bell Pepper quickly and easily with these kid-friendly directions.
- Melt the butter before adding to the mixing bowl by placing in a microwave safe bowl and heating in 15-second increments until completely melted. It can help to stir the butter between the increments.
Storage and Freezing Instructions
Storage:
- Allow the corn casserole to cool to room temperature before storing.
- If you have leftovers, transfer them to an airtight container. This will help maintain freshness and prevent any unwanted odors from affecting the dish.
- Consume the leftovers within 3-4 days for the best quality and flavor.
Freezing:
- Slice into Portions: Once the casserole is cooled, slice it into individual serving portions.
- Wrap Each Slice: Place a piece of plastic wrap or parchment paper between each slice to prevent them from sticking together. Then, wrap each individual slice tightly in plastic wrap or aluminum foil.
- Layer and Seal: Arrange the wrapped slices in a single layer on a baking sheet or tray and place them in the freezer for a few hours. This initial freezing will help prevent the slices from sticking together when you store them in a container.
- Pack in a Container: Once the slices are partially frozen, transfer them to an airtight container or a resealable freezer-safe plastic bag. Arrange the slices in a single layer and separate layers with parchment paper or plastic wrap to prevent sticking.
Thawing and Reheating:
- If you’re reheating individual servings, you can use the microwave. Cover the dish with a microwave-safe cover or microwave-safe plastic wrap and heat in 1-minute increments until heated through.
- For reheating the entire casserole, you can use the oven. Preheat the oven to 350°F, cover the casserole with aluminum foil, and bake for 20-30 minutes or until heated through.
More Casserole Recipes
If you enjoy casserole dishes, include any or all of these casserole recipes on the menu rotation. You will have breakfast, lunch and dinner covered with these easy-to-make gluten-free recipes!
- Baked Chicken and Brown Rice Casserole
- Make-Ahead French Toast Casserole
- Crockpot Green Bean Casserole (Fresh Green Beans)
- Butternut Squash Casserole With Pecans
- Taco Casserole with Pasta
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Cornbread Casserole Recipe
Equipment
- 9 x 13 inch baking pan
- large mixing bowl
Ingredients
- 15.25 ounce can corn kernels, drained
- 14.75 ounce can creamed corn
- 1 1/2 cups dry gluten-free corn muffin mix tested with Bob's Red Mill
- 1 cup Mexican style shredded cheese ✅
- 1 cup plain Greek yogurt ✅
- 1/2 cup green pepper, chopped
- 1/4 cup butter, melted
- 1 large egg
- 1/2 teaspoon salt
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray the pan with nonstick cooking spray.
- Combine the ingredients. In a large bowl combine the corn kernels, creamed corn, corn muffin mix, cheese, yogurt, green peppers, butter, egg, and salt. Mix well. Pour into the prepared pan.15.25 ounce can corn kernels, drained, 14.75 ounce can creamed corn, 1 1/2 cups dry gluten-free corn muffin mix, 1 cup Mexican style shredded cheese, 1 cup plain Greek yogurt, 1/2 cup green pepper, chopped, 1/4 cup butter, melted, 1 large egg, 1/2 teaspoon salt
- ⭐️Bake. Bake for 40-50 minutes or until the top is golden brown. Serve hot.
Notes
Nutrition
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