These gluten-free baked corn fritters are perfect when you want something savory and satisfying without turning on the stovetop. I love making these in a muffin tin because they bake evenly, hold their shape beautifully, and come out tender with slightly crispy edges.
Made with sweet corn, a hint of cumin, and just a touch of cayenne, these baked corn fritters are ready in 25 minutes and pair perfectly with chili, stew, or soup. They’re naturally vegetarian and work well alongside Slow Cooker Turkey Chili or Gluten-Free Beef Chili.
Why You’ll Love this Recipe
Ingredient Notes
- Gluten-Free Flour Blend: Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This blend already contains xanthan gum, so you don’t need to add any. Other blends may work but I haven’t tested them.
- Corn: Use fresh, canned, or frozen corn. If using frozen, thaw it first and pat it completely dry with paper towels. If using canned, drain it well and pat dry. If using fresh, cut it from the cob (you’ll need 2-3 ears). Excess moisture will make the fritters soggy.
- Cumin and Cayenne: These spices give the fritters a subtle warmth without being spicy. If you don’t like heat, skip the cayenne or reduce it to just a pinch.
- Milk: Any milk works here including dairy-free options like almond milk, oat milk, or soy milk.
- Green Onions: These add flavor and color. You can substitute with chives or regular yellow onion (use about 2 tablespoons finely diced).
Tip
Spray every inch of the muffin cups with cooking spray. These fritters stick easily. Make sure you coat the bottom AND sides of each cup, or you’ll be scraping them out in pieces.
Recipe FAQs
Yes, you can pan-fry them in oil over medium heat for 2-3 minutes per side until golden brown. They’ll be crispier but more like traditional fritters. The baked version is easier and less messy.
They’re ready when the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. They should also feel firm to the touch, not jiggly.
Absolutely! Stir in 1/4 to 1/2 cup shredded cheddar, pepper jack, or Mexican blend cheese along with the corn and green onions. The cheese adds richness and helps bind the fritters together.
Expert Tips
Storage instructions
Room Temperature: Store leftover fritters in an airtight container for up to 2 days at room temperature. They’ll stay soft but the edges won’t be as crispy.
Refrigerator: Store in an airtight container for up to 5 days. Reheat in a 350°F oven for 5-8 minutes or microwave for 30-45 seconds until warmed through.
Freezer: Freeze baked and cooled fritters in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 8-10 minutes, or reheat from frozen for 12-15 minutes.
Serving Suggestions
These baked corn fritters are perfect alongside a warm bowl of chili. Serve them with Slow Cooker Turkey Chili for an easy weeknight dinner, or pair them with Gluten-Free Beef Chili when you need something hearty and satisfying. They also work well with soup—try them with Gluten-Free Broccoli Cheese Soup for a cozy lunch. For a lighter meal, serve them alongside a simple green salad.
More gluten-free sides to try
Did you make this recipe?
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Gluten-Free Baked Corn Fritters
Ingredients
- ½ cup gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon cumin
- ½ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- 1 large egg
- ¼ cup milk
- 1 tablespoon unsalted butter - melted
- 2 cups corn
- ¼ cup green onions - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven: Preheat oven to 400°F. Generously spray a 12-cup muffin tin with nonstick cooking spray, making sure to coat the bottom and sides of each cup.
- Prepare the corn: If using frozen corn, thaw it completely and pat it very dry with paper towels. If using canned corn, drain it well and pat dry. If using fresh corn, cut kernels from the cob and pat dry. Removing excess moisture is critical.
- Mix dry ingredients: In a medium bowl, whisk together ½ cup gluten-free flour blend, 1 teaspoon kosher salt, ¾ teaspoon baking powder, ½ teaspoon cumin, ½ teaspoon sugar, and ⅛ teaspoon cayenne pepper.
- Mix wet ingredients: In a separate bowl, whisk together 1 large egg, ¼ cup milk, and 1 tablespoon unsalted butter until combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don't overmix or the fritters will be dense.
- Add corn and green onions: Fold in 2 cups corn and ¼ cup green onions until evenly distributed throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 1/2 full. Use a cookie scoop or spoon to portion evenly.
- Bake: Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan.
- Cool and serve: Let the fritters cool in the pan for 5 minutes, then run a knife around the edges and remove them from the pan. Serve warm.
Notes
- Corn options: Fresh, frozen, or canned corn all work. Thaw frozen corn and pat all corn varieties completely dry before using to prevent soggy fritters.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-8 minutes or microwave for 30-45 seconds.
- Freezing: Freeze baked and cooled fritters for up to 3 months. Reheat from frozen in a 350°F oven for 12-15 minutes.
- Add-ins: Try adding 1/4-1/2 cup shredded cheddar cheese, diced jalapeños, or fresh cilantro for extra flavor.
- Pan-fried version: For crispier fritters, pan-fry spoonfuls of batter in oil over medium heat for 2-3 minutes per side instead of baking.
These Baked Corn Fritters are easy and taste great. They are a perfect side for the Chicken Quinoa Chili. And since they are full of so much corn they have a really sweet taste. Great warm with a spread of butter.
Does the frozen corn need to be thawed?