In a medium sauce pan over medium heat, melt ¼ cup plant-based butter.

Once melted add 15 ounces of corn kernels and cook for 2 minutes.

Whisk in 1 Tablespoon sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 2 Tablespoons flour. Cook for about 2 minutes to thicken and create a roux.

Slowly whisk in 1 ½ cups non-dairy milk and cook until thickened.

Once thick, stir in ½ cup chopped jarred jalapeño and cook to 2 minutes.

Remove from heat and set aside while you work on the corn casserole base.

Preheat the oven to 350°F and prepare a 9X13-inch baking dish. You can either spray the dish with non-stick spray or grease it up with some additional plant-based butter.

In a large mixing bowl, whisk together 8 ounces corn muffin mix, 15 ounces corn kernels, 1 cup non-dairy milk, ½ teaspoon apple cider vinegar, and ¼ cup melted plant-based butter.

Once smooth, whisk in the jalapeño creamed corn.

Pour the mixture into the prepared baking dish and bake for 65 minutes or until set.

Remove from the oven and allow to cool about 5-10 minutes before serving.