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Close-up overhead shot of vegan corn casserole in a white baking dish with a wooden spoon in it scooping some of it out of the dish.
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Vegan Corn Casserole

Vegan corn casserole transforms the familiar, cozy flavors of the classic recipe into a dish that’s the perfect blend of sweet and savory. With the natural sweetness of corn and creaminess from vegan cheese with simple seasonings, it's the perfect addition to your dinner table.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 313kcal

Ingredients

  • 1 bunch green onions whites and greens, sliced (about a heaping 1 cup)
  • 1 tablespoon coconut oil grapeseed oil, or avocado oil
  • ⅔ cup flour
  • ½ cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 cup vegan sour cream or yogurt
  • 1 cup vegan cheddar cheese shredded
  • ¾ cups plain, unsweetened coconut milk, soy milk or other plant milk
  • 1 ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 15-oz. cans sweet whole kernel corn (1 can drained and 1 can undrained), divided
  • Cooking spray

Instructions

  • Preheat oven to 350° F.
  • Reserve two teaspoons green onions for the topping. Cook remaining green onions in a skillet with 1 tablespoon oil over medium heat until slightly tender.
    1 bunch green onions, 1 tablespoon coconut oil
  • Process one can of corn with liquid in a food processor until partially smooth, about 1 minute; stir into corn mixture.
    2 15-oz. cans sweet whole kernel corn
  • Combine flour, cornmeal, sugar, baking powder, vegan yogurt, cheese, milk, salt, pepper, drained corn, and cooked green onions in a large bowl. Mix together.
    ⅔ cup flour, ½ cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 cup vegan sour cream, 1 cup vegan cheddar cheese, ¾ cups plain, unsweetened coconut milk,, 1 ¼ teaspoon kosher salt, ¼ teaspoon black pepper
  • Pour into an 8x8 or 2 quart baking dish lightly coated with cooking spray.
    Cooking spray
  • Bake in preheated oven until center is set and top is lightly browned, 50 to 55 minutes. Letit rest for 10 minutes before serving. Sprinkle with green onions.

Notes

Be sure to check out the full post for more ingredient tips, serving suggestions, storage info, and much more!
  • The size of the pan. I cooked this dairy-free corn casserole in an 8 x 8 square pan and also in an oval dish that was about 2.1 liters/quarts. You can use a slightly larger dish for a thinner casserole but will need to reduce the cooking time by 10-15 minutes.
  • Let it sit. This casserole benefits from carryover cooking which is when a dish continues to cook even after it’s removed from heat. Letting it sit for 10 minutes or so before serving gives it a bit of time set up in the center a bit more.
  • Browning too quickly on top? Cover it loosely with a bit of foil if it begins to look too brown on top. 
  • ​​Prepare the pan. Make sure you either use cooking spray or brush the dish with a bit of oil before pouring in the creamy corn casserole.

Nutrition

Calories: 313kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 865mg | Potassium: 344mg | Fiber: 4g | Sugar: 12g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg