This creamy, dairy-free vegan corn casserole is perfect for holiday dinners or weeknight meals. Made with simple ingredients like corn, vegan butter, and plant-based yogurt, it’s an easy, crowd-pleasing recipe that only takes five minutes to throw together, so you can kick back and relax while your oven does all the hard work for about an hour.
Corn casserole can be slightly soft or firm, depending on your preference.
This recipe, as written, is slightly soft in the center, almost like a pudding, but with a firm enough texture on the outside to hold its shape when cut.
Whether you’re planning for Thanksgiving or looking for a comforting vegan side dish, this casserole will surely be a hit. For other delicious vegan holiday dishes, try Vegan Scalloped Potatoes, Vegan Cornbread, Easy Vegan Tiramisu, and Butternut Squash Carrot Soup.
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Why I Love This Recipe
- This recipe has simple ingredients and minimal prep time, so it's super quick to assemble. The rest of the time, the oven does its thing.
- It's customizable – I have two variations below, but feel free to experiment with your favorite spices and veggies.
- This is a great dish for a potluck or holiday gathering.
Recipe Ingredients
Grab these goodies to whip up this insanely delicious vegan corn casserole. See the recipe card for quantities.
- Corn - You can always shuck fresh corn, but I opt for a can to keep things simple.
- Creamed Corn - Some canned creamed corn is not vegan because it contains dairy in the form of cream, butter, or milk products. However, some brands like Delmonte use just corn, water, and corn starch as thickeners. It’s always best to check the ingredients label to be sure.
- Cornbread Mix - Many supermarkets, including Walmart, have a delicious vegetarian corn mix from Jiffy, which does not contain the lard you find in their regular recipe. You can also find it on Amazon, but only in packs of 6 from a seller I'm unfamiliar with. I also buy from the brands Krusteaz, which is found in most stores, and Whole Foods 365 at Whole Foods.
- Flax Egg - A flax egg is a simple vegan substitute for eggs, made by mixing ground flaxseeds with water. Once it sits for a few minutes, it thickens and acts as a binder in some recipes, similar to a regular egg.
Variations
- Add ½ to 1 cup of your favorite vegan shredded cheese (like cheddar) into the mix for a rich, cheesy twist. You can also sprinkle some on top before baking for that golden, melty finish.
- Stir in a finely diced jalapeño or a pinch of cayenne pepper for a spicy kick. You can also top it with a drizzle of hot sauce or salsa after baking for extra heat.
How To Make Vegan Corn Casserole
Here is the process in pictures. See the recipe card for complete directions and recipe details.
Step 1: Prepare the flax egg. Stir together ground flaxseeds and water in a small bowl, then let it sit for 5-10 minutes to thicken.
Step 2: In a large bowl, combine the cornbread mix, drained corn, creamed corn, melted vegan butter, plant-based yogurt, sugar, baking powder, salt, and the flax egg.
Step 3: Lightly oil or butter an 8x8-inch baking dish or casserole pan.
Step 4: Pour the mixture into the greased dish, spreading it evenly with a spoon.
Step 5: Pop the casserole into the oven and bake for 50-55 minutes, or until the top is golden and the center is firm.
Step 6: Allow the casserole to cool for a few minutes before serving. Garnish with fresh herbs or chives for added flavor.
Top Tips
- If you’re using canned corn, drain it well to avoid excess moisture in your dish.
- Fifty-five minutes in the oven works for me to get the consistency we like - firm on the outside and soft on the inside. Add more time to evaporate more moisture or less time for a softer casserole.
- As the corn casserole cools, it will become slightly more cohesive.
Serving Suggestions
- I make this as part of a holiday spread. It’s a fantastic side dish for Thanksgiving or any holiday meal alongside vegan stuffing, mashed potatoes, and healthy cranberry sauce.
- Vegan corn casserole goes beautifully with a warm bowl of vegan chili for a cozy, comforting combo.
Storage and Reheating
- Store your leftover vegan corn casserole in an airtight container in the fridge for up to 3-4 days. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes, or microwave on 50% power until warmed through.
- You can freeze the casserole for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container or tightly wrapping it in foil. Thaw overnight in the refrigerator before reheating.
- Once thawed, reheat the casserole in the oven at 350°F (175°C) for 15 minutes or until heated through. You can cover it with foil during reheating to prevent it from drying out.
Recipe FAQS
Is this corn casserole gluten-free?
This recipe is not, however, it can be. Just use a gluten-free cornbread mix and double-check all other ingredients.
More Casseroles To Explore
Got a minute? I'd love for you to dive into the comments and rate this Vegan Corn Casserole recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Corn Casserole
Equipment
Ingredients
- 1 tablespoon ground flaxseeds + 2 ½ tablespoons water for flax egg
- 1 15 ounce can corn kernels drained (~1 ½ cups)
- 1 15 ounce can creamed corn
- 1 cup vegan cornbread mix
- ¼ cup vegan butter melted
- ½ cup plant-based unsweetened yogurt
- 1 tablespoon sugar optional, for a sweeter taste
- ¼ teaspoon baking powder
- ½ teaspoon salt
- fresh herbs or chives optional, for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or casserole dish.
- Make the Flax Egg: In a small bowl, mix the ground flaxseeds with water and let it sit for 5-10 minutes until it thickens.
- Combine the Ingredients: In a large mixing bowl, combine the cornbread mix, drained corn, creamed corn, melted vegan butter, plant-based yogurt, sugar, baking powder, salt, and flax egg.
- Pour into the Dish: Transfer the mixture to the prepared baking dish and smooth it out evenly.
- Bake: Place the casserole in the oven and bake for 50-55 minutes until the top is golden and the center is set.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs or chives if desired.
Cynthia says
Can't wait to try this. I've never had corn casserole believe it or not but I love corn!
Regi Pearce says
Wonderful! Can't wait till you try it, Cynthia.