Vegan Corn Casserole
Add Preferred SourceI wanted a dairy-free version of the corn puddings I grew up with, and this easy Vegan Corn Casserole recipe finally hit the mark. It’s tasty, cozy, familiar, and surprisingly easy to pull off from scratch. There’s a quick technique that ties it all together without needing eggs, cornbread mix, or anything canned you can buy from the store.
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I like having a side dish like this on hand for big family dinners or holiday meals, like Thanksgiving or Christmas, because it always fits right in without feeling fussy and works for just about everyone at the table. You can make it ahead, and it stores well in the fridge or freezer. It’s easy to reheat, and the whole family always goes back for more.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Corn Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy, simple steps and you’ll have a cozy, golden-topped casserole on the table in no time.
Preheat and Prep the Baking Dish
Start by preheating your oven to 350°F so it’s fully heated by the time your batter is ready. This will help the casserole bake evenly right from the start.
Lightly grease a 9×13-inch baking dish so nothing sticks once it bakes. A little extra butter or oil helps the edges crisp and makes cleanup way easier. I use this cooking spray bottle to mist the dish evenly without overdoing it.
And for the dish, I always go with this ceramic casserole dish because it’s durable, heats evenly, and makes a nice serving dish, too.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking soda. This helps keep the final texture light and even.
I use this sturdy balloon whisk as it makes it easier to break up any lumps, and this big glass mixing bowl so I can easily see that everything is fully combined.
Blend the Wet Ingredients
In a blender, make your own creamed corn by adding 1½ cups of corn along with the vegan yogurt and melted vegan butter. This high-powered blender makes the job fast and smooth, and has a variable speed control, which helps me get the texture that I want.
Blend until it’s mostly smooth, leaving a little texture behind for a more homemade feel.
Combine Wet and Dry Mixtures
Pour the blended mixture into the bowl of dry ingredients. Stir just until everything is combined to keep the batter soft and tender after baking.
Do not overmix, or the texture could get gummy.
Fold in the Whole Corn Kernels
Now add the remaining 1½ cups of corn kernels and gently fold them in. These whole kernels add sweetness and a little bite to every scoop.
A silicone spatula like this one makes it easier to fold the batter without overworking it and helps me scrape down the sides of the bowl without leaving any bits behind.
Bake Until Golden
Pour the batter into your greased dish and smooth the top with a spatula. Bake for 40 to 50 minutes, or until the top is golden and a toothpick in the center comes out clean. Ovens vary, so make sure to start checking at 40 minutes to keep it from overbaking.
These bamboo toothpicks are great for checking doneness and don’t splinter. However, if you’ve had enough with buying more toothpicks after using up the entire pack and want something more reusable, a classic cake tester like this is also handy for getting a clean test without damaging the top.
Garnish and Cool
Let the casserole sit for 5 to 10 minutes before serving so it cools slightly and firms up a bit. This short rest out of the oven helps the casserole hold its shape when sliced.
Just before serving, scatter some chopped green onions over the top for a fresh, savory finish. I usually grab my herb scissors here as they’re quick and keep the cuts neat.
And that’s it. Enjoy your warm vegan corn casserole!
If you’re bringing this to a holiday dinner or potluck, cover the dish and pack it in a hard-sided container like this sheet pan carrier with a lid. It’s big enough to fit the whole dish comfortably and keep it safe. Then, slide it into an insulated casserole tote like this to hold the heat until you’re ready to serve.
Recipe Notes and Expert Tips
I’ve made this casserole a bunch of times, and here are my go-to tips to help yours turn out great every time:
- Make It Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend. The casserole may be slightly more tender or delicate, so be sure not to overmix.
- Defrost Corn If Frozen: If you’re using frozen corn, make sure to thaw it completely and drain off any excess moisture before adding it to the batter. This keeps the casserole from getting soggy. No need to cook.
- Add a Can of Whole Kernel Corn: If you’re short on fresh or frozen corn, canned corn (drained) works just as fine. It’s a practical alternative, though it may be slightly softer in texture than fresh.
- Choose the Right Yogurt: Make sure it’s plain and unsweetened; flavored varieties will throw off the taste.
- Swap with Vegan Sour Cream: You can use vegan sour cream in place of the vegan yogurt for a slightly tangier flavor and an equally creamy texture. It won’t change the structure much but will make the casserole taste a bit richer.
- Substitute with Olive Oil: If you don’t have vegan butter, you can use olive oil in the same amount. The texture will still be moist, but the flavor will be less buttery and more neutral. This is great if you want the corn to shine.
- Make It Heartier with Simple Add-Ins: Fold in ½ cup of cooked beans to boost the protein, half a diced bell pepper for color and a light crunch, and a tablespoon of maple syrup for just a hint of sweetness. This is totally optional.
- Stir In or Top With Vegan Cheese: Feel free to stir shredded vegan cheddar cheese into the batter to add savory flavor in every bite, or sprinkle some on top for a cheesy finish look, or do both if you like. It makes the casserole feel extra cozy and satisfying.
How to Store Leftovers
Let the casserole cool completely before storing. You can keep leftovers in an airtight container in the fridge for up to 4 days. I like reaching for my glass food storage container set as it stacks really well and keeps everything sealed tight, which is perfect when I’m stashing portions and I don’t want to stuff them all in one container.
To reheat, just pop a portion in the microwave or warm it in the oven until heated through.
If you want to freeze it, wrap individual portions tightly or store them in freezer-safe containers. I freeze mine in these silicone freezer trays with a lid, as it lets you portion and pop out single servings. If you’re wrapping slices before freezing, I use this BPA-free plastic wrap that clings tightly without sticking to itself.
It’ll keep well in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating for the best results.
What to Serve With Vegan Corn Casserole
This casserole goes great with all kinds of meals, especially chili, barbecue jackfruit, baked tofu, or a roasted veggie platter. Add a crisp green salad or tangy slaw on the side to balance out the sweetness, or serve it with vegan eggs for a hearty brunch-style spread.
More Easy Recipes for You to Try at Home
I’ve pulled together a few more cozy side casserole recipes for when you’re in the mood for plant-based comfort food.
- Vegan Green Bean Casserole
- Vegan Brussels Sprouts Casserole
- Vegan Cheesy and Broccoli Casserole
- Vegan Sweet Potato Casserole
- Vegan Breakfast Casserole
Equipment
Ingredients
- ½ cup all-purpose flour
- ½ cup cornmeal
- ¼ cup sugar
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 3 cups sweet corn kernels divided (fresh, frozen, or canned & drained)
- 1 cup vegan unsweetened plain yogurt
- ¼ cup vegan butter melted
- ¼ cup chopped green onions for garnish
Video
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking soda.½ cup all-purpose flour, ½ cup cornmeal, ¼ cup sugar, ¾ teaspoon salt, ½ teaspoon baking soda
- In a blender, combine 1 ½ cups of the corn, yogurt, and melted vegan butter. Blend until mostly smooth.3 cups sweet corn kernels, 1 cup vegan unsweetened plain yogurt, ¼ cup vegan butter
- Pour the blended corn mixture into the bowl with the dry ingredients. Stir just until everything is combined—do not overmix. Fold in the remaining 1½ cups of whole corn kernels.
- Pour the batter into the prepared baking dish. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving. Sprinkle with chopped green onions for a fresh, flavorful finish.¼ cup chopped green onions
Notes
- Make It Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend. The casserole may be slightly more tender or delicate, so be sure not to overmix.
- Defrost Corn If Frozen: If you’re using frozen corn, make sure to thaw it completely and drain off any excess moisture before adding it to the batter. This keeps the casserole from getting soggy. No need to cook.
- Add a Can of Whole Kernel Corn: If you’re short on fresh or frozen corn, canned corn (drained) works just as fine. It’s a practical alternative, though it may be slightly softer in texture than fresh.
- Choose the Right Yogurt: Make sure it’s plain and unsweetened; flavored varieties will throw off the taste.
- Swap with Vegan Sour Cream: You can use vegan sour cream in place of the vegan yogurt for a slightly tangier flavor and an equally creamy texture. It won’t change the structure much but will make the casserole taste a bit richer.
- Substitute with Olive Oil: If you don’t have vegan butter, you can use olive oil in the same amount. The texture will still be moist, but the flavor will be less buttery and more neutral. This is great if you want the corn to shine.
- Make It Heartier with Simple Add-Ins: Fold in ½ cup of cooked beans to boost the protein, half a diced bell pepper for color and a light crunch, and a tablespoon of maple syrup for just a hint of sweetness. This is totally optional.
- Stir In or Top With Vegan Cheese: Feel free to stir shredded vegan cheddar cheese into the batter to add savory flavor in every bite, or sprinkle some on top for a cheesy finish look, or do both if you like. It makes the casserole feel extra cozy and satisfying.
