by Monica - 47 Comments
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This easy vegan cornbread casserole is so simple and delicious, it's sure to be a family favorite! It's the perfect combo of moist, creamy, and fluffy and reminds me of a cross between cornbread and a vegan corn souffle. Just dump everything in 1 bowl, mix it up and bake in a casserole dish! It's that easy, but it tastes like you must have fussed over it for hours.
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This recipe was given to me by my good friend Liz. She doesn't like to cook and usually avoids it, but the one thing that she will make is this cornbread casserole. She recently went vegan and wanted to figure out how to convert the recipe to make it without egg and dairy. I spent some time finding the right proportions needed to veganize it and was intrigued by how great it turned out. After bringing it to Thanksgiving, vegans and nonvegans both went crazy over it so its going on our must-make list for holidays!
You will LOVE this vegan corn casserole because it's...
- quick and easy to make.
- the perfect side dish to go with any meal.
- easy to make gluten-free.
- a hit with the whole family and even non-vegans love it!
What you will need to make vegan cornbread casserole:
- Creamed Corn - a can of creamed corn that you will find in the canned vegetable aisle.
- Corn - an additional cup of canned (drained) or frozen corn.
- Vegan Sour Cream - you can use a store-bought version of sour cream or easily make your own homemade vegan sour cream.
- Melted Vegan Butter - you can use any vegan margarine that you like or my homemade vegan butter.
- Vegetarian Jiffy Cornbread Mix - make sure to look for the box that says vegetarian. (If you don't want to use the mix or you're gluten-free, you can make your own with flour (GF if needed) cornmeal, baking powder, sugar, and salt).
How to make vegan cornbread casserole...
- Preheat the oven to 350° F.
- Dump all of the ingredients into a mixing bowl and stir well.
- Pour into a greased 8"x 8" casserole dish and flatten the batter out evenly.
- Bake at 350° for 1 hour until slightly golden on the edges.
- Serve warm.
Note: If you use any other mix to make the cornbread, you will only need about 1 1/2 cups of the mix. Jiffy mixes are only about 1/2 the size of other mixes.
Variations of vegan cornbread casserole:
- Onion - The original recipe calls for a small onion diced. You can add it or leave it out.
- Sweet Cornbread Casserole - for a sweet cornbread, add an additional tablespoon of sugar.
- Southwest Cornbread Casserole - add 1/2 cup of chopped onions, peppers of choice plus 2 tsp of taco seasoning. This makes a great addition to any Mexican style meal or my Vegan Taco Soup!
How to make this vegan corn casserole gluten-free:
If you need this to be gluten-free, you will need to omit the cornbread mix and make your own with gluten-free flour.
Want a traditional vegan cornbread recipe? You'll love my vegan skillet cornbread it's the best traditional vegan corn bread recipe I've tried!
This corn casserole is also perfect for serving with soup to turn it into a meal! Try it with one of these delicious vegan soups!
- Vegan Taco Soup
- Creamy Vegan Butternut Squash Soup
- Vegan Cream of Broccoli Soup
- The Best Vegan "Chicken" Noodle Soup
Be sure tofollow me on Instagramfor daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
4.91 from 11 votes
Print Recipe
Vegan Corn Bread Casserole
An easy corn bread casserole made vegan.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Keyword: vegan corn casserole, Vegan cornbread casserole
Servings: 8
Calories: 289kcal
Author: Monica Davis
Ingredients
- 1 14.75 oz. can creamed corn
- 1 15.25 oz. can corn (drained) or 1 cup of frozen corn
- 1 cup vegan sour cream
- 1/4 cup vegan butter melted
- 1 box Jiffy Cornbread Mix (Make sure to us the vegetarian version) or make your own mix (below)
If you don't have the cornbread mix or want it to be gluten-free...
- 2/3 cup cornmeal
- 2/3 cup flour (all-purpose gluten-free flour mix)
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
US Customary - Metric
Instructions
Preheat the oven to 350°F (177°C).
Dump all of the ingredients into a mixing bowl and stir well.
Pour into a greased 8"x 8" casserole dish and flatten the batter out evenly.
Bake at 350°F (177°C) for 1 hour until slightly golden on the edges.
Serve warm.
Notes
Variations of vegan cornbread casserole:
- Onion - The original recipe calls for a small onion diced. You can add it or leave it out.
- Sweet Cornbread Casserole - for a sweet cornbread, add an additional tablespoon of sugar.
- Southwest Cornbread Casserole - add 1/2 cup of chopped onions, peppers of choice plus 2 tsp of taco seasoning. This makes a great addition to any Mexican style meal or my Vegan Taco Soup!
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Sodium: 546mg | Potassium: 345mg | Fiber: 3g | Sugar: 8g | Vitamin A: 449IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg
Reader Interactions
Comments
Andrea saysHi, the original non-vegan recipe I had for this cornbread casserole added one egg. Is this necessary? I see you submitted it from your recipe. I could use an egg substitute if necessary.
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- Monica says
You can use an egg substitute if you want, but there is really no need.
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- Andrea says
Thank you🙂
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- Marah says
I’ve made this multiple times and it’s always a hit! I’m planning another bake tomorrow and was curious if you think this would work if I split the batter into a muffin tin to make lil bites?!
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- Monica says
Yes, I think that it would work in muffin tins. (You'll probably need to reduce the bake time by a few minutes.) Enjoy! 🙂
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- Elysse Chappell-Dolby says
Truly amazing!!!! I added some vegan shredded cheddar cheese on top!
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- Monica says
I'm so happy that you liked it. 🙂
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- Courtney says
Hi Monica! Can I make this recipe with regular Jiffy cornbread mix? My son is dairy-free but not vegan. I can't find the vegan Jiffy mix near us so I am hoping to use regular. Thank you!
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- Monica says
Yes, it will work with the regular Jiffy cornbread mix too! Enjoy!
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- Roshini says
Throw a finely chopped jalapeño in and it is AMAZING and not overly spicy at all. Just the perfect amount of heat and balances the sweetness of the corn.
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- Monica says
I'm glad that you liked the recipe, Roshini.
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- Barbara says
Can this be made with less vegan butter or a little oil as a substitute?
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- Monica says
Yes, You can probably reduce the oil to 2 tablespoons instead of a 1/4 cup. Enjoy!
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- Shawnee Lynn Detwiler says
Can I bake this ahead and then reheat?
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- Monica says
I haven't tested this, but I think it would work. You probably want to cover it when you reheat it, so it doesn't dry out too much.
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- Nicole says
Is it possible to prep this the night before and bake tomorrow?
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- Monica says
No, it's best if it's made and baked fresh. Once the baking powder gets wet, it will activate it and it needs to be baked immediately after combining the wet and dry ingredients. You could mix up the wet and the dry ingredients tonight and then combine them before baking tomorrow.
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- Jane says
Can I make today and bake tomorrow?
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- Monica says
Hi Jane, It's best if it's made and baked fresh. Once the baking powder gets wet, it will activate it and it needs to be baked immediately after combining the wet and dry ingredients. You could mix up the wet and the dry ingredients tonight and then combine them before baking tomorrow.
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- Kelly says
Thank you for this recipe! My family loves this side dish. I would like to double the recipe this year. Can I use a 9 x 13 pan, or would two 8 x 8 pans be preferred?
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- Monica says
I would do 2 (8x8 inch) pans if you have them. It will change the amount of time you would need to bake it and the center may not cook as well. I've never tested it in a 9x13 pan, and I want it to come out perfectly for your holiday meal. 🙂
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- Kelly says
Thank you!
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- Daureen says
The recipe I’ve used in the past has had shredded cheddar cheese, and the vegan versions (the cheeses) I’ve tried just don’t have that ‘bite’. 1- Do you have a version of this casserole that includes a vegan cheese and, 2-which vegan cheese would you recommend?
Thanks.
Daureen, White Plains, NYReply
- Monica says
Hi Daureen, I don't have a cornbread casserole that calls for cheese, but I think that you could add up to a cup of shredded vegan cheese in this recipe and it would still work. You can use your favorite brand, but I know that most don't have that bite that you are looking for. I have a homemade cheddar cheese recipe on my site that has a great bite. You may want to try that one. Just be sure to make the meltable version of it. Here is a link to that recipe. https://thehiddenveggies.com/vegan-cheddar-cheese/
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- Marcie says
I haven’t tried this recipe yet. However, as far a melting vegan cheese…Walmart has a good smoked Gouda that melts really well. I was thinking about trying that.
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- Elizabeth says
I made this tonight and it never fully cooked. I had to transfer it to a larger pan to thin it out. What brand of sour cream did you use? Maybe that’s the problem.
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- Monica says
I usually use Tofutti brand sour cream or my homemade version. You may want to get an oven thermometer to be sure your oven is accurate. Also, do you live at high elevation? You will need to cook it longer if at a high altitude.
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- Elizabeth says
I will try the tow Tofutti brand next time. I don’t live at high elevation and my oven cooks everything else just fine. I noticed there is not an egg replacement in your recipe so i wonder if that will help if I add that next time. I cooked this for over two hours and it stayed gooey in the middle even after spreading it in a wider dish.
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- Monica says
It is supposed to be pretty wet, kind of like a corn custard, it's not meant to be nearly as dry as cornbread.
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- nic says
does it matter what kind of cornmeal you use?
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- Monica says
No, you can use any brand as long as it's cornmeal and not corn starch or flour. Enjoy! 🙂
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- Ashley says
Do you bake it covered or uncovered ?
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- Monica says
Bake it uncovered. Enjoy! 🙂
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- Morgan says
I tried this recipe twice using 2/3 cup cornmeal, flour, ect. instead of the Jiffy cornbread mix and both times it came out gooey in the inside and done on the outside. I’m not sure what’s going on. I followed the recipe exactly too.
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- Loretta says
Hi Morgan! Cornbread casserole is supposed to be gooey on the inside 😊 I made it twice last year, and it's DELICIOUS!
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- Morgan says
What kind of gluten free kind do you recommend? Bob’s 1-to-1?
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- Monica says
I have used Bob's 1:1, Bob's all-purpose, Namaste, and Trader Joe's all-purpose, and they all worked great. As long as it's grain-based flour and not something like almond flour, you will be fine.
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- Sandra says
This looks like a tasty side dish. I'm going to make up a version of this for myself, but not using canned creamed corn due to the sugar. I will process some frozen corn in my little food processor instead, to make about an equal amount. I have some cashew sour cream (other brands usually have ingredients I don't want). I want this to be more like a vegetable, so I'll add the onions, a can of fire roasted chili peppers, and a jar of diced pimentos. Thinking I will try it with all cornmeal, or maybe 1 cup cornmeal and 1/3 cup Bob's Red Mill 1-to-1 flour. I will also use olive oil. Do you think all this will work? I have some homemade taco seasoning and homemade Cajun seasoning, I can use one of those. My mouth is watering already!
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- Monica says
Hi Sandra, I think it will work if you swap use at least 1/3 cup of FG flour. You will need some flour to bind it together, however, it will probably be a little softer if you use less flour. The onions, chili peppers, and taco seasoning will be delicious in it. Enjoy! 🙂
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- Sarah says
I don’t have an 8x8, do you think I can use a 11 x 7.5?
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- Monica says
That size will work fine, it will just be a little thinner. (Keep an eye on it towards the end of baking, it may need about 5 minutes less to bake too.) Enjoy! 🙂
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- Tresa says
Is Creamed Corn Vegan?
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- Monica says
Yes, it is. It's made creamy with some corn starch. 🙂
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- Rae says
THANK YOU! I've been trying for 20 years to replace or veganize the corn casserole recipe from my childhood. (You know the one - eggs, butter, cream cheese, corn, and sugar - basically, a heart attack in a covered dish!) This recipe is fantastic. I no longer miss that old childhood favorite.
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- Monica says
You're welcome! I'm so happy that I could help! It's pretty delicious stuff! 🙂
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- Sue says
OMG! I just made this last night to go with your cream of broccoli soup. It was so delicious! Love the texture - not too wet, not too dry!
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- Monica says
I'm so happy that you liked it, Sue! 🙂
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