Vegan Corn Casserole

This easy vegan corn casserole requires only a few simple ingredients. Stir everything together in a bowl, pop it in the oven, and you have a crowd pleasing side dish for potlucks, holiday gatherings, and more!

When I was growing up I had a group of family friends that we called the Mother’s Group. The Mother’s Group was a support group of six new moms who had babies within the same three month period of time, and I was one of those babies!

They were just supposed to meet for a few months, but when the support group ended, the moms continued to get together. All the way through my childhood and adolescence, these moms, dads, and kids were part of my life.

They become my second family, and my best friends. Forty years later, and we’re still going strong. Why am I talking about the Mother’s Group? Well, that’s because I can’t make corn casserole without immediately thinking of one of those second mothers.

Whenever we had a potluck, and there were a lot of them throughout the years, Marcia (one of the moms) brought the corn casserole. It was her signature dish. She always claimed to be a terrible cook, but this dish became legendary.

While going through my mom’s recipe cards I came across a recipe titled, “Marcia’s Corn Casserole.” I have to admit, I have never actually made it until now. Looking over the recipe, I realized it could easily be made vegan and a bit healthier too.

The original recipe called for one whole stick of butter, and 1 cup of sour cream. With a few tweaks, I reduced the overall fat, while still keeping the same flavor and texture I remember as a kid!

It’s creamy, moist, fluffy, and so easy! Just pour everything in a bowl, stir, and pop it in the oven! Like Marcia, this too could easily become your signature potluck dish! Not to mention, nobody would ever guess that it’s vegan!

Why you’ll love this Vegan Corn Casserole…

• Only 6 simple ingredients
• 5 minutes of hands on time
• Moist, creamy and fluffy
• Crusty brown top and edges
• A healthier lower fat, and lower calorie version of the original.

Ingredients

Below are the ingredients you will need to gather to prepare the recipe.

• Vegetarian Jiffy Corn Muffin Mix-Make sure to buy the vegetarian version with the green label on the front of the box. If you don’t have this see notes in the recipe card for an alternative.
• Creamed Corn-Unlike it’s name, creamed corn does not actually include any cream or dairy.
• Whole Corn Kernels, canned and drained.
• Finely chopped onion (optional)-While this ingredient isn’t necessary, I think it adds a nice flavor.
• Dairy Free Plain Yogurt-I like the Silk or SoDelicious.
• Vegan Butter-I prefer Miyokos or Earth Balance. See notes below for oil-free alternative.
• Fresh Herbs (optional)-I choose to sprinkle some chopped chives on top. You may also use parsley, rosemary, thyme, or sage.

For complete measurements and directions, scroll to the bottom of the page to view the recipe card.

Tools and Equipment

• Mixing bowl, to combine all of the ingredients.
• Spatula, for mixing the ingredients together.
• Casserole Baking Dish-I used my 2 1/2 qt Corningware baking dish.

How to Make Vegan Corn Casserole – Step by Step

Step 1: Preheat oven to 350 degrees F. In a large mixing bowl, combine corn muffin mix, creamed corn, drained whole corn, chopped onion, vegan butter, and plain dairy free yogurt.

Stir until combined.

Step 2: Transfer to a 2 1/2 qt baking dish greased with coconut oil. Using your spatula, evenly spread across the top.

Step 3: Bake for 1 hour at 350 degrees F. Allow to cool for 10 minutes before serving. Top with fresh herbs. Serve warm.

Top Tips for Making Vegan Corn Casserole

• Buy the Vegetarian Jiffy Corn Muffin mix with the green label on the front. This is important as their regular mix is not vegan or vegetarian.
• Be sure to use plain dairy free yogurt that is unsweetened.
• Make sure you bake for the full hour or until edges begin to brown, and top cracks.
• Drain the water from the can of whole corn kernels. If you skip this step, the casserole will be too wet to bake up light and fluffy.
• Be sure oven is preheated before transferring to bake.
• If you don’t like onions, leave them out.
• Combine some fresh herbs in the batter as a variation. I like using chives, or fresh parsley.

How to Serve and Keep

Serve warm or at room temperature. I prefer warm, but this makes for an easy potluck dish when served at room temperature.

I suggest adding it to your Thanksgiving or holiday table as a vegan side dish option, or even as a vegan appetizer.

Keep covered in the refrigerator for 3-4 days. Reheat in the microwave or oven.

Variations

Oil-Free-If you prefer to keep this recipe oil-free, you may substitute the vegan butter for unsweetened applesauce.

No Dairy Free Yogurt? You may use dairy free sour cream instead.

What can I substitute the Jiffy corn muffin mix for?

No Jiffy mix? If you do not have the vegetarian Jiffy mix near you, you may use another type of vegetarian corn muffin mix, or see directions in recipe card for an alternative recipe that combines cornmeal, flour, baking soda, salt, and sugar.

Check out these other Thanksgiving vegan side dishes!

• Vegan Cornbread Dressing
• Dairy-Free Green Bean Casserole
• Mashed Potatoes with Almond Milk and Vegan Gravy
• Vegan Sweet Potato Casserole
• Vegan Cranberry Sauce

If you’ve tried this vegan cornbread casserole, let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!