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close-up of homemade corn casserole in a white baking dish topped with golden kernals

Creamy Vegan Corn Casserole

Planning yourThanksgiving menu? Add this Creamy Vegan Corn Casserole to the table! It'sbuttery, fluffy, dairy-free, and so easy to make. Get the recipe!
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 270kcal
Author: Shayne J

Equipment

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cornmeal: Use regular yellow cornmeal rather than coarse-ground or polenta. Coarse cornmeal could make the casserole gritty rather than creamy.
  6. 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.
  7. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 325°F oven or microwave individual portions.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 550mg | Potassium: 210mg | Fiber: 3g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.5mg