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Overhead view of corn casserole in a baking dish topped with cheese and chives.

Vegan Corn Casserole


  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

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!


Ingredients

Units Scale
  • 1 14.5 oz can creamed corn
  • 1 1/2 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
  • 1/4 cup vegan sour cream
  • 3/4 cup cornmeal
  • 3/4 cup all purpose flour (or gluten free all purpose flour)
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350˚F / 175˚C. Grease an 11x9” or 9x9” baking pan with vegan butter or cooking spray.
  2. Stir together cornmeal, flour, baking powder, baking soda, and salt. 
  3. Add in creamed corn, corn kernels, 2/3 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.
  4. Bake for 40 minutes, rotating the pan once halfway through.  
  5. 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. 

Notes

*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 1/2 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

Nutrition

  • 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

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