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My cornbread casserole recipe is gluten free and dairy free! Easy to prepare in just 5 minutes using 7 store bought ingredients and 3 easy steps. This comforting recipe is moist, fluffy and healthy! No one will be able to taste the difference between this gf/df recipe and a traditional dairy filled corn casserole. After eating this casserole you will never want to go back to the classic dry cornbread.
Being from the midwest, cornbread and corn casserole are popular holiday and party dishes. This recipe marries fluffy cornbread and creamy corn casserole in a perfect gluten free & dairy free combination. The best part is that you can change the ingredients to meet your dietary needs. My husband does not eat dairy free so he loves to sprinkle shredded cheddar cheese over his cornbread casserole while I keep mine dairy free.
INGREDIENTS
- Gluten Free Cornbread Mix: Traditional cornbread casserole recipes call for a box of Jiffy. Unfortunately Jiffy is not gluten free, so you will need to buy 1 box of gluten free cornbread mix. I used Krusteaz Gluten Free Honey Cornbread mix and it turned out perfectly. I was concerned the honey flavor would be too sweet, however it was delicious. Any gluten free cornbread mix will work in this recipe, however this recipe only calls for 1.5 cups of mix (8 oz) so you will likely have leftover mix.
- Can of Corn: I used Super Sweet Corn because I like the sweet element of this recipe, however any can of regular corn will work. It is important to DRAIN the corn before using.
- Can of Cream Corn (gluten free!): I used Green Giant brand Cream Style Corn because it is gluten free. Not all cream corn is gluten free, so be sure to check your label first! Do not drain the cream corn – we want the creamy goodness from this can!
- Dairy-Free Plain Yogurt: Traditional corn casserole recipes call for sour cream. However, since this recipe is dairy-free I used Kite Hill Plain Almond Milk Yogurt. This yogurt has a taste & consistency like sour cream and you cannot taste the difference in the recipe. As I mentioned earlier, my gluten-eating & dairy-loving husband LOVES this recipe.
- Eggs: Two eggs give this cornbread a fluffy texture. For a more pudding texture reduce to 1 egg.
- Butter/Oil: I used 3 tablespoons of dairy-free butter, however any butter or cooking oil of your choice will work. I recommend avocado oil or coconut oil as another dairy-free substitution.
- Salt: Since some of the ingredients in this recipe lean toward the sweet-side, the addition of salt balances the flavors. You can add more salt or a dash of pepper to taste if you like.
The best part about this recipe is that you can dump all of the ingredients in a mixing bowl, stir, pour in 8×8 pan and pop in the oven. It is a simple, no fuss recipe which makes it perfect for entertaining or an easy weeknight side dish.
If you prefer a cornbread casserole that has more of a pudding texture, you can remove from oven after 45 minutes. If you prefer a cornbread casserole that has more of a cornbread texture on the outside and a moist center, bake for 55-60 minutes. At this point the casserole will begin to turn brown on the top.
You can serve immediately after removing from the oven. Cover before storing in the refrigerator for up to 4 days. Gluten Free Cornbread Casserole is a delicious summertime side dish. Try this recipe paired with grilled chicken marinated in my chicken marinade!
Gluten Free Cornbread Casserole (Dairy-Free!)
Ingredients
- 1.5 cup gluten free cornbread mix (see notes)
- 1 15oz can whole kernel corn (drained)
- 1 15oz can gluten free cream style corn (not drained) (see notes)
- 1 cup dairy free plain yogurt (see notes)
- 3 tablespoons dairy free butter or cooking oil (see notes)
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grease an 8×8 inch pan.
- In a mixing bowl, combine all ingredients and stir until combined.
- Pour mixture in 8×8 inch pan.
- For a pudding texture, bake uncovered for 45 minutes. For a more cake-like texture, bake uncovered for 50-60 minutes or until the top begins to brown.
- Remove from oven and serve immediately.
Notes
If you eat dairy this recipe is delicious with 1/2 cup shredded cheddar cheese mixed into the batter. Although I limit my dairy intake, I will make half of this recipe with no cheese then sprinkle cheese in the other half for my husband. Store this casserole in a covered container for up to 4 days in the refrigerator.
