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gluten free cornbread casserole with bacon, jalapenos and hot honey
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Gluten-Free Cornbread Casserole

A scoopable, cheesy gluten-free cornbread casserole made with a boxed mix, crispy bacon, jalapeños, cheddar, and hot honey.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Author: Mary Smith

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 9x13 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

Calories: 316kcal | Carbohydrates: 28g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 707mg | Potassium: 155mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 1mg