Recipe: Easy Gluten-free Cornmeal Casserole

Makes a great side dish or snack
Cornbread Casserole

Looking for a gluten-free side dish? Made from cornmeal, this cornbread casserole makes a delicious addition to a dinner meal – in place of potatoes, rice or pasta.

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2 cups water
1 cup whole grain cornmeal
3 tablespoons salted butter
2 large eggs
Egg whites from 2 eggs
1 cup fat free evaporated milk


  1. Heat oven to 375 degrees.
  2. Spray a 6 cup soufflé dish or casserole with non-stick spray.
  3. In a medium saucepan, bring the water to a boil. Add in cornmeal, stirring constantly over medium-high heat until smooth.
  4. Remove from heat and stir in butter. In a large mixer bowl, beat eggs together. Stir in the milk. Add in the cooked cornmeal. Beat until well-combined, about 2 minutes. Pour into prepared dish.
  5. Bake until golden brown, about 35 minutes.

Nutritional information (Per serving)

Makes 8 servings.

Calories: 140
Total fat: 6 g
Saturated fat: 3 g
Trans fat: 0 g
Cholesterol: 60 mg
Sodium: 105 mg
Total Carbohydrate: 16 g
Fiber: 3 g
Sugars: 4 g
Protein: 6 g

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Recipe provided by Digestive Disease Health Team dietitians.

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