This easy vegan corn casserole comes together with a handful of simple ingredients for a creamy, comforting dairy-free side dish. It's great for holiday meals or weeknight dinners!
I've always loved Thanksgiving and Christmas meals with family. The cozy vibes, full plates, and passing dishes around the table are some of my favorite memories. Over the years, I've had fun tweaking our family favorites to be dairy free and egg free so everyone can enjoy them.
This corn casserole is one of those recipes and it's become a must-have at our holiday gatherings. Some call this dish corn pudding, creamed corn casserole, or spoon corn. Let me know what it's referred to at your holiday table!
Why you'll love this recipe
- While most recipes use Jiffy corn muffin mix, mine skips the box. I'll show you how to make a simple 5-ingredient dry mix from scratch.
- It's unbelievably moist and fluffy with crusty brown edges.
- I've included several variations that I personally tested to perfection in my kitchen, so you can recreate this casserole with ease in yours.
- It stores great, so you can prep it early and check one thing off your list.
If you're looking for more vegan side dishes for Thanksgiving, don't miss my vegan green bean casserole, dairy free mashed potatoes, and vegan dinner rolls!
Ingredient notes
Here's what you need to make vegan corn casserole from scratch, plus my recommendations and suggested substitutions.
- Creamed corn: Despite the name, cream style corn doesn't contain cream or dairy. Use canned or make your own dairy-free creamed corn at home.
- Whole corn kernels: Drain well if using canned corn. If using frozen, thaw before mixing.
- Vegan sour cream: I usually use Elmhurst Dairy-Free Sour Cream from Thrive Market, Violife, or whatever's on sale at my local store. If you can't find it, unsweetened plain plant-based yogurt works too.
- Vegan butter: We usually have Earth Balance or Miyoko's, but any dairy-free butter works.
- Jiffy-style cornbread mix: You can make your own with cornmeal, flour (gluten-free if needed), sugar, baking powder, and salt. Or grab a box of vegetarian Jiffy corn muffin mix to keep things super quick and easy.
Caraway Non-Stick Ceramic 9” Square Pan How to make vegan corn casserole
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Stir wet ingredients
Add creamed corn, corn kernels, vegan sour cream, and vegan butter to a medium mixing bowl and stir to combine.
Step 2: Whisk dry ingredients
In a separate bowl, whisk together cornmeal, all purpose flour, sugar, baking powder, and salt.
Step 3: Mix together until combined
Pour wet ingredients into dry and stir until just combined and incorporated.
Step 4: Transfer to a 9x9 baking dish
Pour the corn casserole mixture into a greased casserole dish, then flatten into an even layer.
Step 5: Bake until golden brown
Bake for 1 hour, until slightly golden on the edges. Remove from oven and let cool for at least 10 minutes. Slice, serve, and enjoy warm!
Storage tips
This corn casserole stores and reheats well, making it perfect for leftovers. It's a great make-ahead option for busy weeknights or holiday meals.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm the whole casserole dish in the oven at 325F for about 15 minutes, or heat individual servings in the microwave in 30-second intervals.
- To freeze, let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
Related recipes
Want more vegan holiday sides? These allergy-friendly favorites are full of flavor and perfect for the whole family.
- Try my Vegan Mac and Cheese without cashews for a creamy, comforting main dish.
- Don't miss these crowd-pleasing Smashed Brussels Sprouts with crispy vegan cheese!
- Pair it with my Meatless Stuffing Casserole for a hearty holiday spread.
- Round out your plate with Dairy-Free Sweet Potato Casserole, full of warm familiar flavors.
- Serve this alongside Dairy-Free Butternut Squash Soup for a cozy fall-inspired meal.
I hope you love this vegan corn casserole without jiffy as much as we do! If you give it a try, please leave a comment letting me know what you think.
Vegan Corn Casserole Recipe
Equipment
Ingredients
Wet Ingredients
- 1 14.75 oz can creamed corn
- 1 15 oz can whole kernel corn
- 1 cup vegan sour cream
- ¼ cup vegan butter melted
Dry Ingredients
- ⅔ cup cornmeal
- ⅔ cup all-purpose flour gluten free, if needed
- 1 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F and coat a 9-inch square baking pan with cooking spray. In a medium sized mixing bowl, add creamed corn, whole kernel corn, vegan sour cream, and vegan butter. Stir well to combine.
- In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Pour into wet ingredients and stir until incorporated.
- Transfer the corn casserole mixture to the prepared baking dish and spread into an even layer.
- Bake for 1 hour, until slightly golden on the edges. Remove from oven and let cool for at least 10 minutes. Slice and serve warm.
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