Our vegan corn casserole combines three types of corn and green chiles to create a moist, bread-like casserole that's topped with melty cheese. Think cornbread, but even better. It's perfect for Thanksgiving and other holidays, or just as a side dish for any dinner!
🥗 Why We Love This Recipe
- Can be made gluten free or with regular flour: we love that this vegan corn casserole is just as delicious with gluten free flour, so it's perfect for those with dietary restrictions! And if you don't have a gluten allergy, it's fantastic with regular flour, too.
- Classic recipe made vegan: my mom's family used to have corn casserole at every holiday, but she hasn't had it for years since going dairy free. This vegan corn casserole brings all of those classic flavors back, without the dairy. And it's just as easy!
- One bowl recipe: no special equipment needed. Just one bowl and a baking dish. Doesn't get easier than that!
- Subtle spice: green chiles adds a subtle kick and plenty of flavor. Fresh corn kernels adds a pop of sweetness, and nondairy cheese makes for a melty, delicious topping.
Here's what you'll need to make this vegan corn casserole:
📋 Ingredient Notes
- Green chiles: You can usually find these in a small can in the Latin American section of the grocery store. They come in mild or spicy, so make sure to take your spice tolerance into account! Either is fine in this recipe.
- Gluten free 1-to-1 flour and cornmeal: We use 1-to-1 flour in a lot of our gluten free baked goods since it contains special ingredients like xanthan gum that help to mirror the texture of regular baked goods. You should be able to find cornmeal in the baking aisle of your grocery store. You can also replace the ¾ cup GF flour and ¾ cup cornmeal with 1 ½ cups of a premade cornbread mixture.
- If you're not gluten free, simply sub gluten free flour with regular all purpose flour.
- Corn: You can use fresh or frozen. If you're using frozen corn, be sure to thaw completely and drain. Frozen corn will have some extra moisture that could affect the texture of the finished dish. You can also use canned corn kernels, just be sure to drain well.
- Creamed corn: despite the name, creamed corn doesn't contain any actual cream. It's essentially made with corn kernels and the milk-like residue from pulped corn kernels. You can purchase it in the canned vegetable section at most grocery stores, or if you'd prefer, you can make your own.
- Nondairy cheddar: we prefer VioLife, Miyoko's and Chao. Pro tip: if your vegan cheese isn't melting very well, try covering the baking dish with aluminum foil. Trapping in the moisture prevents it from drying out and makes for a melty, delicious topping.
- Nondairy sour cream: any brand will do here! Same goes for butter – pretty much every brand we've tried works well in this vegan corn casserole.
🔪 Step-by-step Instructions
Prep: Preheat oven to 350˚F / 175˚C. Grease an 11x9” or 9x9” baking pan with vegan butter or cooking spray.
(1) Stir together cornmeal, flour, baking powder, baking soda, and salt.
(2) Add in creamed corn, fresh corn, ⅔ cup of the shredded cheese, green chiles, melted butter, and sour cream. Stir well to combine.
(3) Pour batter into the baking pan and use a spatula to spread evenly. Bake for 40 minutes, rotating the pan once halfway through.
(4) Remove from the oven, top with remaining cheese and return to the oven for an additional 5-10 minutes. Remove and let sit for 10-15 minutes to cool and set before serving.
💭 Expert Tips and FAQs
- If you're using frozen corn, be sure to thaw completely and drain to remove any excess liquid. Frozen corn will have some extra moisture that could affect the texture of the finished dish.
- Spice level: you can use mild or spicy green chiles in this vegan corn casserole, which will affect the spice level of the recipe.
- Cornbread mix: If you have cornbread mix already on hand (a mix of cornmeal and flour), you can sub that in place of the cornmeal and flour in this recipe.
- Vegan cheese not melting? Cover the baking dish with aluminum foil. This will prevent it from drying out.
- Serve with: chopped chives or green onion on top for extra freshness.
- Storage: store this vegan corn casserole in an airtight container in the refrigerator for 5-6 days.
Yes, this corn casserole freezes wonderfully! Let the casserole cool completely, then transfer to an airtight container. Freeze for up to 6 months. Defrost overnight in the refrigerator, then reheat in the oven or microwave before enjoying.
This vegan corn casserole makes for a great Thanksgiving holiday side dish alongside other classics like stuffing, cranberry sauce, green beans, gravy, squash salad and more.
It's also delicious paired with soup (wild rice soup, creamy pumpkin soup, split pea soup) or a main like meatloaf.
We prefer using fresh when it's in season – nothing compares to the taste and texture. However, during fall and winter, we like to use frozen sweet corn. Just be sure to thaw and drain well before adding to this recipe. You can also use canned corn kernels, but make sure to drain well.
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Our vegan corn casserole combines three types of corn and green chiles to create a moist, bread-like casserole that's topped with melty cheese. Think cornbread, but even better!
- 1 14.5 oz can creamed corn
- 1 ½ cups fresh, frozen or canned corn kernels*
- 1 cup shredded vegan cheddar cheese, divided
- 1 4 oz can green chiles (mild or spicy, depending on your preference)
- 6 tablespoons melted vegan butter
- ¼ cup vegan sour cream
- ¾ cup cornmeal
- ¾ cup all purpose flour (or gluten free all purpose flour)
- 1 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350˚F / 175˚C. Grease an 11x9” or 9x9” baking pan with vegan butter or cooking spray.
- Stir together cornmeal, flour, baking powder, baking soda, and salt.
- Add in creamed corn, corn kernels, ⅔ cup of the shredded cheese, green chiles, melted butter, and sour cream and stir well until evenly incorporated. Pour batter into prepared baking pan and use a spatula to spread evenly.
- Bake for 40 minutes, rotating the pan once halfway through.
- Remove from oven, top with remaining cheese and return to oven for an additional 5-10 minutes. Remove from oven and let cool for 10-15 minutes before serving. Optional: garnish with finely chopped chives, green onion or parsley.
*If you're using frozen or canned corn, be sure to thaw completely and drain well. Frozen and canned corn will have some extra moisture that could affect the texture of the finished dish.
You can replace the cornmeal and flour with a pre-made cornbread mix if preferred. Use 1 ½ cups total in place of the cornmeal and flour in this recipe.
Vegan cheese not melting? Cover the baking dish with aluminum foil. This will prevent it from drying out.
Storage: store this vegan corn casserole in an airtight container in the refrigerator for 5-6 days. You can also freeze it for up to 6 months. Defrost in the refrigerator overnight before reheating and serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Serving Size:
- Calories: 283
- Sugar: 2.5 g
- Sodium: 367.4 mg
- Fat: 16 g
- Carbohydrates: 29.8 g
- Fiber: 2.6 g
- Protein: 7.1 g
Keywords: Vegan corn casserole