Corn Casserole
Last Updated on January 16, 2022 by Annie
Tender corn bread baked with a vegan creamed corn recipe and studded with coconut milk, additional corn, and a little vegan butter takes this comfort food recipe to a whole new level!
This corn casserole might just be the most dairy-free substituted recipe to date! Traditional corn casserole typically contains butter, creamed corn, sour cream, and if you find the right recipe a boat load of shredded cheddar cheese. Oh my!
If your stomach just turned inside out at the thought of all that decadent dairy you might be relieved to find this corn casserole contains no dairy and might be just a touch lighter (but by no means healthier) than a traditional corn casserole recipe.
HOW TO MAKE CORN CASSEROLE
INGREDIENTS
Vegan Creamed Corn– A homemade creamed corn made with corn, vegan butter, sugar, salt, pepper, flour, and non-dairy milk.
Jiffy Corn Muffin Mix– Can you honestly call it corn casserole if you aren’t using the Jiffy Corn Muffin Mix?!?
Corn– canned or frozen works well. For canned make sure it’s drained and rinsed and for frozen I like to give it a few minutes to thaw on the counter before adding into the casserole.
Coconut Milk + Apple cider vinegar– this is what I use to replace sour cream. The full fat canned coconut milk is thicker than a traditional non-dairy milk and the added apple cider vinegar gives a slight tang that you would expect from sour cream.
Vegan butter– I typically use Country Crock Plant Butter sticks for baking and have found they work the same as traditional butter.
DIRECTIONS
MAKE VEGAN CREAMED CORN
In a medium sauce pan over medium heat, melt 1/4 cup vegan butter. Once melted, add 15 oz drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes.
After 2 minutes, whisk in 1 Tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 Tablespoons flour. Cook for 1-2 minutes.
Next, whisk in 1 1/2 cup non-dairy milk. I used oat milk, but coconut milk should also work well. Bring the mixture to a boil and then cook 3-5 minutes until thickened.
Once thickened, remove from heat and set aside while preparing the rest of the casserole.
MAKE CORN CASSEROLE
Preheat the oven to 350°F and prepare an 8 X 8 square baking dish. You can grease the sides with vegan butter or spray with Pam.
In a medium mixing bowl combine 1-8 oz box of Jiffy Corn Muffin Mix with 15 oz corn kernels (drained), 1 cup full fat coconut milk, 1/2 teaspoon apple cider vinegar, and 1/4 cup melted vegan butter.
Pour the vegan creamed corn into the mixing bowl and stir until batter is smooth (except of course the corn kernels). Pour the corn casserole batter into the prepared baking dish and bake for 60 minutes or until a toothpick comes out of the center clean.
Remove from oven and allow to cool a few minutes before serving.
DAIRY-FREE CHANGES TO CORN CASSEROLE
As previously mentioned this might be without a doubt my biggest dairy-free swapped recipe to date. To make this a dairy-free dish I:
-Replaced creamed corn with a homemade vegan creamed corn recipe.
-Swapped sour cream out with a full fat canned coconut milk mixed with apple cider vinegar.
-Used a melted vegan butter in the batter.
FREQUENTLY ASKED QUESTIONS ABOUT CORN CASSEROLE
How long will corn casserole last in the refrigerator?
You can keep baked corn casserole in the refrigerator for up to 5 days. Make sure the dish is covered with a lid, plastic wrap, or aluminum foil.
How do you reheat corn casserole?
Heat leftover corn casserole in the oven at 300°F for about 10-20 minutes or until warmed through.
To reheat in the microwave simply scoop out the desired amount and heat in 30 second intervals until the desired temperature is reached.
Is Jiffy Corn Muffin Mix Vegan?
This recipe is not vegan because the Jiffy Corn Muffin Mix contains lard. If you wish to convert this to a vegan recipe simply swap the traditional Jiffy Corn Muffin Mix for Jiffy’s Vegetarian Corn Muffin Mix which uses a vegetable shortening in place of lard.
OTHER DELICIOUS HOLIDAY SIDE DISHES
If you are looking for delicious dairy-free side dishes to whip up this holiday season a few of my favorites include:
Sweet Potato Casserole– This decadent and delicious dairy free sweet potato casserole is the queen of all side dishes.
Cranberry Sauce– This low prep, ultra easy cranberry sauce recipe makes the perfect holiday treat.
Garlic Knots– These dairy free garlic knots are the savory dinner roll you didn’t know your meal was missing.
If you tried this delicious Corn Casserole and enjoyed it feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
Another great way to hear about the newest dairy-free recipes on the site is to sign up for my newsletter! I promise not to spam you and only send you the BEST dairy-free dishes!
Corn Casserole
This loaded corn casserole combines all the decadent comfort of a holiday side dish with dairy-free ingredients for a delightful dish everyone can enjoy!
Ingredients
Vegan Creamed Corn
- 15 oz Corn Kernels canned or frozen- drained
- ¼ c. Vegan Butter
- 1 Tbsp. Sugar
- 1 tsp. Salt
- ¼ tsp. Pepper
- 2 Tbsp. Flour
- 1½ c. Non-dairy milk oat or coconut work well
Corn Casserole
- 8 oz Jiffy Corn Muffin Mix
- 15 oz. Corn Kernels canned or frozen- drained
- 1 c. Coconut Milk Full fat, canned
- ½ tsp. Apple Cider Vinegar
- ¼ c. Vegan Butter melted
Instructions
Make the Vegan Creamed Corn
-
In a medium sauce pan over medium heat, melt 1/4 cup vegan butter. Once melted add 15 oz drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes.
-
After 2 minutes, whisk in 1 Tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 Tablespoons flour. Cook for 1-2 minutes.
-
Next, whisk in 1 1/2 cup non-dairy milk. I used oat milk, but coconut milk should also work well. Bring the mixture to a boil and then cook 3-5 minutes until thickened.
-
Once thickened, remove from heat and set aside while preparing the rest of the casserole.
Make Corn Casserole
-
Preheat the oven to 350°F and prepare an 8 X 8 square baking dish. You can grease the sides with vegan butter or spray with Pam.
-
In a medium mixing bowl combine 1-8 oz box of Jiffy Corn Muffin Mix with 15 oz corn kernels (drained), 1 cup full fat coconut milk, 1/2 teaspoon apple cider vinegar, and 1/4 cup melted vegan butter.
-
Pour the vegan creamed corn into the mixing bowl and stir until batter is smooth (except of course the corn kernels). Pour the corn casserole batter into the prepared baking dish and bake for 60 minutes or until a toothpick comes out of the center clean.
-
Remove from oven and allow to cool a few minutes before serving.