Vegan Corn Casserole Recipe
This vegan corn casserole from scratch 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!
Servings 9 servings
Calories 192kcal
Equipment
- 9x9 baking dish
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.
Notes
Time saving tip: Use 8.5 oz box of vegetarian jiffy corn muffin mix instead of individual dry ingredients.
Variations: Add sliced jalapeno for a spicy kick or chopped fresh herbs for a burst of flavor and freshness.
Storage: Store leftovers in an airtight container in the refridgerator for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge before reheating. To reheat, warm the entire casserole dish in the oven at 325F for about 15 minutes, or heat individual servings in the microwave in 30-second intervals.
