Description
This Vegan Corn Casserole is creamy, cozy, and completely egg-free and dairy-free. Made with simple pantry ingredients, it bakes up soft and comforting with just the right balance of moisture and structure. Perfect as an easy side dish for everyday meals or special gatherings.
Ingredients
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2 cups canned corn, drained
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1/2 cup cornmeal
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1/2 cup unsweetened plant-based milk
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1/4 cup vegan butter, melted
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1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water)
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2 tbsp sugar (optional, for classic corn flavor)
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1/2 tsp salt
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1/2 tsp baking powder
Instructions
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Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
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Prepare the flax egg by mixing ground flaxseed with water. Let sit for 5 minutes until thickened.
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In a large bowl, whisk together the flax egg, plant-based milk, and melted vegan butter.
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Add cornmeal, sugar (if using), salt, and baking powder. Stir until smooth.
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Fold in the corn and mix until evenly combined.
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Pour the batter into the prepared baking dish and smooth the top.
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Bake for 35–40 minutes, until the edges are set and the center gently jiggles.
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Let rest for 10–15 minutes before serving.
Notes
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For a creamier texture, slightly reduce baking time.
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For a firmer, more sliceable casserole, bake 5–10 minutes longer.
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Canned corn gives the most consistent, creamy results.
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Always let the casserole rest before serving to allow it to fully set.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/8 of dish)
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg