Vegan Corn Casserole

If you're looking for a cozy, dairy-free side dish that feels just right for simple weeknight dinners or the holidays, this easy Vegan Corn Casserole recipe fits the bill. It's filling, comforting, and made from scratch without any eggs, canned shortcuts, or cornbread mix. The process is simple and doesn’t rely on any boxed ingredients or any fancy tools. You can make it ahead, stash leftovers in the fridge or freezer, and reheat whenever you’re ready to serve.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Casserole, Main Course, Side Dish

Cuisine: American

Keyword: Vegan Corn Casserole

Servings:

Calories: 257kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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.

Nutrition

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