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This gluten-free cornbread casserole starts with a boxed mix and gets loaded up with crispy bacon, jalapeños, cheddar, and hot honey. Sweet, savory, and just a little bit spicy (a very mild spice level - my kids liked it!). The batter gets whisked together in one bowl and baked in a 9×13 dish, so in a little over an hour (that includes baking the bacon) you have 12 servings of a cheesy side for Thanksgiving or a big pot of chili.
Quick Look: Gluten-Free Cornbread Casserole
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 1 hour
- 🕒 Total Time: 1 hour 10 minutes
- 👥 Servings: 12
- 📊 Calories: ~316 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Baked in the oven in a 9×13 casserole dish
- 👩🍳 Flavor Profile: Sweet, savory, and a little bit spicy from the hot honey, bacon, and jalapeños
- ⭐ Difficulty: Easy, one bowl and perfect for Thanksgiving or chili night
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Why This Cornbread Casserole Works
One thing to know before you start: this is less like actual cornbread and more like a scoopable, cheesy side. No creamed corn. No sour cream. And NO eggs! It still cuts into squares (like in my photos).
Your cornbread mix is going to tell you to add eggs. Don’t! I left them out on purpose because I wanted this to be SUPER moist. The mix gets whisked with milk, plain Greek yogurt, and melted butter instead.
I ended up using Greek yogurt instead of cottage cheese because I liked the flavor better. I did not test it with a dairy-free yogurt, though, so if you try it… let me know how it goes in the comments!
Ingredient Notes
- Gluten free cornbread mix: I like Krusteaz or King Arthur. Make sure to look for GLUTEN FREE on the label! You only need 2 cups, which is slightly less than a full box of Krusteaz. You can use the whole box, but the casserole may be slightly more dense.
- Hot honey: I use Mike’s Hot Honey. It goes into the batter AND on top.
- Bacon: Here’s my no-mess baked bacon in the oven. Dice it fine once it’s crispy.
- Cheddar cheese: I like to grate my own because pre-shredded cheese doesn’t melt and bake into dishes as nicely. Any cheese works though.
How to Make Cornbread Casserole
Prep: Get the bacon REALLY crispy. You want it deep golden and firm, not bendy. It softens a little once it’s stirred into the batter, so getting it crispy is important. Let it cool for a few minutes, and then it will dice really easily.
Step 2: Whisk the batter. Everything but the add-ins goes into the mixing bowl at once. Keep whisking until you don’t see any dry pockets of cornbread mix hiding at the bottom. The batter will be thick but still pourable. And no, you didn’t forget the eggs! There aren’t any 🙂
Step 2: Stir in the good stuff. Jalapeños, cheddar, and most of the bacon. Stir just until you can see them speckled evenly through the batter. Hold back a handful of bacon (and that last ½ cup of cheese) so they end up on top where you can see them.
Step 3: Spread it out. Push the batter all the way into the corners of the dish so it’s one even layer.
Step 4: Top it. Scatter the rest of the cheese and bacon right out to the edges. That way, every scoop gets a cheesy top.
Step 5: Bake until the sides are bubbling. Look for bubbling around the edges and a golden brown top with the cheese melted and browned in spots. The middle should look set, not wet. It will be a little softer than regular cornbread. That’s the point!
Step 6: Drizzle and serve. Give it a few minutes out of the oven so it scoops (or cuts) more cleanly. Add the chives and the hot honey right before serving.
Make Ahead & Serving Tips
This would be great with any chili recipe (try it next to my creamy tortilla chicken chili), or in any situation where you’d have cornbread!
For Thanksgiving, I will serve it on my plate with turkey, mashed potatoes, and green bean casserole. Need more for the table? Here are all of my gluten free Thanksgiving recipes.
You can make it ahead, but I prefer it freshly baked. Leftovers keep in the fridge for 3-4 days (just microwave a slice!), and you can freeze it, too. Freezing and reheating steps are in the recipe notes.
More Cozy Sides
Easy Gluten-Free Green Bean Casserole (with Fried Onions)
The BEST Maple Bacon Brussels Sprouts Recipe
Crispy Parmesan Potatoes
Gluten-Free Cornbread Casserole
Equipment
Ingredients
- 8 oz bacon, cooked until crispy and diced fine
- 2 cups gluten free cornbread mix, I like Krusteaz or King Arthur brands
- 2 tbsp hot honey
- 15 oz canned corn, drained
- 1 cup milk of choice
- 1 cup plain, non-fat Greek yogurt
- ⅓ cup butter, melted
- ½ tsp salt
- 2 jalapenos, diced, seeds removed
- 1.5 cups shredded cheddar cheese, fresh grated is preferred, divided
- ¼ cup chopped chives
Instructions
- Prepare the bacon. Use my no-mess method or your favorite way to cook it.
- Preheat oven to 350. Grease a 9×13 inch casserole dish.
- Add the cornbread mix, honey, corn, milk, yogurt, butter, and salt to a large bowl and whisk to combine. Stir in the diced jalapenos, 1 cup of the cheese, and most of the bacon, reserving some pieces for the top.
- Pour the mixture into the casserole dish and smooth to even out using a spatula. Sprinkle the remaining bacon bits and ½ cup cheese on top.
- Bake for 35-40 minutes or until the sides are bubbling and the top is golden brown. Serve topped with diced chives and an additional drizzle of hot honey, if desired. Enjoy!
Notes
- No eggs: Leave out the eggs the box calls for. That’s on purpose!
- Swaps: Any milk and any cheese will work. Thaw frozen corn before using. Dairy-free yogurt has not been tested.
- Make ahead: Bake the casserole, let it cool completely, then cover and refrigerate. Reheat covered with foil at 350°F for 15-20 minutes or until warmed through.
- Leftovers: Store in an airtight container in the fridge for 3-4 days. Microwave a slice until warmed through.
- To freeze: Let the casserole cool completely, then cut it into squares. Wrap each one tightly or store them in a freezer-safe container for up to 3 months.
- To thaw and reheat: Thaw overnight in the fridge. Microwave a slice until warmed through, or reheat covered with foil at 350°F for 15-20 minutes. Add the chives and hot honey drizzle after reheating.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
