Sweet corn, a creamy center, and golden, buttery edges… presenting to y’all the BEST recipe for vegan corn casserole 💛
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It’s one of my favorites, by the way.
Why? Well, why not?
Combing the fluffiness cornbread and the richness corn pudding, this delish, dairy-free corn casserole is proof that simple ingredients can make something incredibly delicious. It’s a staple vegan Thanksgiving side dish on our table every year, but honestly, the recipe is too good to save only for the holidays.
Yeah, you’ve probably guessed it right: I do end up making it every month or so, whenever the craving strikes (and I’m sure you will, too, once you try it 😆).
Let’s get to the recipe now.
Why You’ll Love This Recipe
- Requires super simple ingredients. We all love a recipe that turns out absolutely delicious and uses nothing but basic pantry ingredients. I’m happy to say vegan corn pudding checks that box.
- 5 minutes of hands-on work. You only need to whisk the ingredients together; your oven will do the rest.
- Moist + fluffy + creamy. Yup, you get all three in one casserole! Soft & fluffy with a creamy center and golden edges. BEAUTY!
- A crowd-pleaser, every single time. Whether you're serving it as one of your vegan holiday side dishes or for a casual family dinner, don't expect any leftovers!
- Completely dairy-free. Who says you need butter, milk, or sour cream for a rich and creamy corn casserole? My creamy vegan corn casserole uses none! 😉
- Comfort food in its best form. Cheesy, sweet, & creamy.
Ingredients for Easy Vegan Corn Casserole
- Whole kernel corn. Canned (and drained) works perfectly. No need to cook fresh corn on the cob; we’re keeping the recipe simple & quick.
- Cream-style corn. Though the name suggests otherwise, cream-style corn doesn’t mean it includes cream or dairy.
- All-purpose flour. To give your vegan creamed corn casserole good structure.
- Yellow cornmeal. I prefer finely ground yellow cornmeal for a softer, less gritty texture. Avoid using coarse cornmeal or polenta if you want that tender, fluffy consistency. Tip- Cornmeal and cornstarch aren't interchangeable.
- Baking powder and baking soda. A little of both to help the casserole rise beautifully.
- Kosher salt. Yes, it’s essential. You want to balance the sweetness of the corn. I'm using Morton kosher salt here. If you're using Diamond Crystal or fine table salt, adjust the quantity since they don't measure the same by volume.
- Granulated sugar. Just two tablespoons to bring out the corn's natural sweetness (not turn the casserole into dessert!). You can reduce the quantity if your canned corn is already quite sweet.
- Vegan sour cream. Homemade or store-bought both work, as long as it's a thick, plain, unsweetened variety.
- Vegan butter. Earth Balance is my go-to, but again, homemade also tastes great.
- Apple cider vinegar. A tiny bit helps activate the baking soda for a lighter texture (and no, you won’t taste it in your finished vegan corn casserole).
How to Make Vegan Corn Pudding
Easy vegan corn casserole, as I’ve claimed, is, in fact, super simple to make…
Whisk & Mix
Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
Add the creamed corn, vegan sour cream, 6 tablespoon melted vegan butter, and apple cider vinegar. Stir until just combined. Fold in the drained whole-kernel corn. Don’t overmix.
Bake
Spread the mixture evenly into the prepared baking dish. The batter should be thick but very moist and spoon-able, considerably wetter than traditional cornbread batter. If it looks unusually stiff, stir in 2–3 tablespoon unsweetened plant milk.
Bake for 45–50 minutes, until the edges and top are lightly golden and the center is set but still looks moist. Tip: Don’t wait for the center to become completely dry. Immediately brush the top with the remaining 1 tablespoon of melted vegan butter.
Let the casserole rest for 10–15 minutes before scooping and serving. This is important, as it’ll firm up slightly while staying creamy inside.
Serve & Enjoy
Your vegan corn casserole is ready to be served however you like. My favorite idea is to pair it with vegan meatloaf for a hearty dinner, or, when you're going for a fancy feast, with a green bean casserole. Oh, and did I mention how comforting it is with cheesy mashed potatoes?
You can also serve it warm alongside portobello mushroom gravy for an extra savory touch.
Storage Tips
Refrigerate. Let the casserole cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
Freeze. You can freeze individual portions in freezer-safe jars for up to 2 months. I recommend wrapping them tightly to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Reheat. Cover the leftover casserole with aluminum foil and warm it in the oven at 350°F (175°C) for 15–20 minutes, or until heated through. Remove the foil for the last few minutes if you'd like to bring back those lovely golden edges.
OR
Warm individual portions in the microwave until heated through. For larger portions, cover with foil and reheat in the oven at 350°F for about 15–20 minutes, or until hot throughout.
Tip: I wouldn’t recommend freezing or refrigerating unbaked batter, as it would affect the casserole’s final texture.
Expert Tips for the Best Creamy Vegan Corn Casserole
- Drain the corn REALLY well; otherwise, the casserole will be soggy.
- Do not overmix the batter. It develops too much gluten, and too much gluten = a chewy casserole.
- I bake my casserole in a smaller dish because the batter spreads too thin in a larger one (and overbakes easily).
- Preheat the oven properly, and don’t overbake. Golden edges and a softly set center (with a slight jiggle) are what we’re aiming for.
FAQs
You can, in a pinch, but neither replaces the cream-style corn in this recipe. If using frozen corn, thaw and drain it thoroughly first.
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
A thick, plain, unsweetened vegan yogurt is your best bet. I recommend choosing one with a consistency similar to sour cream, since thinner varieties can add too much moisture.
The culprit for a dry casserole is one of the three:
1. Too much flour or oatmeal (it absorbs extra moisture)
2. Baking for too long
3. Using a wide-base dish (batter spreads too much and overbakes quickly)
Final Words
I hope this creamy vegan corn casserole becomes as much of a favorite at your table as it is at mine. Give it a try, and don't forget to leave a comment below to tell me how it turned out.
Happy cooking, vegan besties!
More Holiday Sides
- Root vegetable gratin
- Keto cauliflower mash
- Vegan cornbread muffins
- Vegan green bean casserole
- Vegan apple stuffing
- Classic sweet potato casserole
Creamy Vegan Corn Casserole
Equipment
- 1 baking dish
Ingredients
- 1 15 oz can whole kernel corn, drained
- 1 14–15 oz can cream-style corn
- ⅔ cup all-purpose flour
- ⅔ cup yellow cornmeal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Morton kosher salt
- 2 tablespoon granulated sugar
- ½ cup vegan sour cream
- 6 tablespoon vegan butter melted
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan butter melted, for finishing
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- Add the creamed corn, vegan sour cream, 6 tablespoon melted vegan butter, and apple cider vinegar. Stir until just combined.
- Fold in the drained whole-kernel corn. Don’t overmix.
- Spread the mixture evenly into the prepared baking dish. The batter should be thick but very moist and spoonable, considerably wetter than traditional cornbread batter. If it looks unusually stiff, stir in 2–3 tablespoon unsweetened plant milk.
- Bake for 45–50 minutes, until the edges and top are lightly golden and the center is set but still looks moist. Don’t wait for the center to become completely dry.
- Immediately brush the top with the remaining 1 tablespoon melted vegan butter.
- Let the casserole rest for 10–15 minutes before scooping and serving. This is important—it’ll firm up slightly as it sits while staying creamy inside.
Notes
- Cream-style corn: Most canned cream-style corn gets its creamy consistency from corn and starch rather than dairy, but ingredients vary by brand. Check the label to make sure yours is vegan.
- Don’t overbake it. We’re deliberately going for a creamy corn casserole rather than firm cornbread. The center should be set enough to scoop but remain soft and moist.
- Plant milk: I’m leaving it out of the base recipe intentionally. The creamed corn, sour cream, and vegan butter provide substantial moisture. Only add a splash if the batter looks too stiff.
- Sweetness: The 2 tablespoon sugar should enhance the natural sweetness of the corn without making this taste like dessert. After our first test, this is one of the easiest things to adjust.
- Cornmeal: Use regular yellow cornmeal rather than coarse-ground or polenta. Coarse cornmeal could make the casserole gritty rather than creamy.
- Make ahead: Mix the dry ingredients separately and refrigerate the wet ingredients. Combine them shortly before baking. Because the baking powder and baking soda begin working once wet, I wouldn’t leave the completely assembled batter sitting overnight.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 325°F oven or microwave individual portions.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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