This easy, gluten free corn souffle is going to be such a crowd pleaser at your holiday dinners this year! It’s loaded with sweet corn, cornbread mix and pepper jack cheese to make the ultimate comfort food side dish. Say goodbye to regular old cornbread and hello to my delicious, cheesy corn casserole!
Why I love this classic comfort food side dish:
This gluten-free corn souffle is unbelievably easy to make, with most of the ingredients being store-bought and simply just combined before baking. There’s no need for any special equipment or complicated instructions and when something can be so delicious yet so easy, I’m all in! Not only that though, it’s a very nostalgic dish that’s great dish for the holiday season. I promise, this is always one of the first things to go at every holiday meal.
What is corn soufflé?
Corn casserole is one of my favorite sides to enjoy at thanksgiving and family gatherings. You may know it as creamed corn casserole, corn pudding, spoon corn, or corn soufflé. it’s similar to cornbread but adds other ingredients into the mix such as whole kernel corn, sour cream, butter, cheese and creamed corn to form a new dish that has cornbread as the base.
Ingredients you’ll need for gluten free corn soufflé:
- Creamed corn
- Sour cream
- Eggs
- Frozen corn kernels (thawed)
- Gluten-free cornbread mix
- Salted butter
- Pepper jack cheese
- Jalapeño
How to make this simple side dish:
- Combine everything but the cheese and jalapeño in a large bowl.
- Transfer into a greased casserole dish and top with sliced jalapeños, then the cheese.
- Bake until golden brown and bubbly!
This gluten-free corn casserole recipe doesn’t have to be gluten free!
When it comes to thanksgiving dinner, I try to make dishes that work for the whole family! For us, that included a gluten-free version of corn casserole but you can 100% use regular jiffy cornbread mix in place of the gluten-free cornbread mix if you prefer.
PSA:
I love the perfect balance of sweet, salty and spicy that this corn pudding recipe offers but adapt it to what you like! If you want to use a different variety of cheese such as cheddar or colby jack, go for it! If you want to leave out the jalapeño for bell peppers or no peppers at all, go for it! Make this dish work for YOU!
FAQ:
An hour and a half in the oven is a long time! To prevent your souffle from becoming too brown on the surface, you can loosely cover the dish with foil after about an hour of baking.
Sure! Krusteaz offers a great honey cornbread mix that I love to use for the touch of sweetness it brings to this great side dish. Bob’s Red Mill has great cornbread mix offerings too!
You can use fresh corn in this recipe too! If you’re using fresh corn, just be sure to remove the husks and wash well. You’ll need about 1 and 3/4 cups.
Yes! Instead of baking in a 9×9 pan, you can double the ingredient amounts and bake it in a 9×13 pan for about 10-15 minutes longer in the oven.
Sure, the best option is to make it earlier in the day and just loosely cover the pan with foil to leave at room temperature until you’re ready to reheat it later in the day.
You can store the leftovers in an airtight container for 3-4 days in the fridge!
Gluten Free Corn Soufflé
Equipment
- 1 whisk or silicone spatula
- 1 9×9 baking dish
Ingredients
- 2 (14.5 oz) cans creamed corn
- 1 cup sour cream
- 2 eggs
- 1 (11 oz) bag frozen corn (thawed)
- 1 1/4 cups gluten-free cornbread mix (can use non gluten-free as well)
- 1/2 cup salted butter (1 stick)
- 1 jalapeño thinly sliced
- 1 cup shredded pepper jack cheese
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the creamed corn, sour cream and eggs. Whisk well.
- Next, add in the thawed frozen corn, cornbread mix and melted butter. Mix to evenly combine.
- Transfer the batter to a prepared baking dish and top with jalapeño slices.
- Sprinkle the cheese on top and bake for 1.5 hours. It should be beautifully golden brown and bubbly when done!
- *Check the souffle after about an hour in the oven. If the surface is looking very browned, loosely cover the pan with foil and continue baking to prevent the surface of the souffle from becoming overly browned.
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