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.

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.