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This Gluten Free Dairy Free Corn Casserole recipe is a delicious side dish. It is easy to make, creamy, sweet and also makes for great leftovers! This gluten and dairy free version tastes just like the original.
Ingredients for Gluten Free Dairy Free Corn Casserole
This recipe requires just a handful of simple ingredients. You will need:
- melted non-dairy vegan butter (we love the country crock plant based butter)
- gluten free corn muffin mix or gluten free cornbread mix (we used Krusteaz brand- made with a gluten free flour mixture)
- cream style corn
- sweet corn kernels
- dairy free sour cream (Tofutti brand is our favorite)
- egg
How to Make Gluten Free Dairy Free Corn Casserole
- Preheat the oven to 350 degrees and spray a casserole dish or 9 x 13 dish with non-stick spray.
- Melt the butter in a large mixing bowl.
- Add all remaining ingredients to the melted butter and still well to combine.
- Pour the batter into the prepared baking dish and bake 40-50 minutes or until golden and a toothpick inserted into the middle comes out clean.
- Let the casserole cool for 5 minutes then slice and serve.
- Store any remaining corn casserole in the refrigerator wrapped in plastic wrap or in an air tight container.
Frequently Asked Questions
I would recommend making this recipe when you will eat it right away. It can absolutely be warmed up and does make delicious leftovers but it is not easy to warm up the entire casserole at the same time.
This corn casserole should be eaten within 5 days.
No, corn casserole should not be left out. Store corn casserole in the refrigerator covered with plastic wrap or in an air tight container. Reheat in the microwave before eating.
Although the name sounds as if it should have cream in it it does not. As always be sure to check your label but the creamed corn should only corn, sugar and corn starch.
Yes! Jiffy corn mix can be used as the corn muffin mix in place of a gluten free brand! All you will need is one box.
I have not tested making a vegan version of this recipe however if I were to try I would try using Bob’s Red Mill egg replacer and NOT a flax seed egg. That egg replacement tends to do really well in most baked goods.
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Want more gluten free and dairy free recipes? Try our Air Fryer Frozen Chicken Wings, One Pot Dairy Free Chicken Tortilla Soup, Gluten Free Vegan Chocolate Chip Banana Bread, Healthy Vegan White Bean Stew, Gluten-Free Peanut Butter and Jelly Thumbprint Cookies, Gluten-Free Dairy-Free Buffalo Chicken Pasta Casserole, Gluten-Free Oatmeal Chocolate Chip Cookies and Vegan Gluten-Free Chocolate Dipped Shortbread Cookies.
Gluten Free Dairy Free Corn Casserole
This Gluten Free Dairy Free Corn Casserole is a delicious side dish. It is easy to make, creamy, sweet and also makes for great leftovers! This gluten and dairy free version tastes just like the original.
Ingredients
- 1 stick non-dairy vegan butter, melted
- 1 can cream style corn
- 1 can sweet corn, drained
- 1 14-16oz box gluten free corn muffin mix or cornbread mix
- 1 cup dairy free sour cream
- 1 egg
Instructions
- Preheat the oven to 350 degrees and spray a casserole dish or 9 x 13 dish with non-stick spray.
- Melt the butter in a large mixing bowl.
- Add all remaining ingredients to the melted butter and still well to combine.
- Pour into the prepared baking dish and bake 40-50 minutes or until golden and a toothpick inserted into the middle comes out clean.
- Let cool for 5 minutes then slice and serve.
Notes
Store any remaining corn casserole in the refrigerator wrapped in plastic wrap or in an air tight container.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 23gSaturated Fat: 8gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 38mgSodium: 416mgCarbohydrates: 42gFiber: 3gSugar: 14gProtein: 6g
Brittany Anne Schroder
Tuesday 21st of June 2022
Sounds good going to make it tomorrow
Melissa Samartino
Tuesday 21st of June 2022
Excellent! Let us know what you think!!